Pork Chile Verde

Name: Pork Chile Verde
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 7
Cuisine: Mexican
Ingredients: La Tourangelle French Infused Herbs De Provence Oil; Open Nature Bone-in Pork Loin Blade Chop; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; A Tomatillos; Cebollitas Bunch; Elephant Garlic; Serrano Pepper; Cilantro; Kitchen Basics Chicken Bone Broth

Serves 7

10 mins prep

75 mins cook

85 mins total

This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors.

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For the Pork

In a large stock pot, heat 3 tablespoons of oil.

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Season the pork with salt and pepper.
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Add the pork to the stock pot.
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Sear on all sides.
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Stirring occasionally.
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For the Salsa Verde

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Meanwhile preheat the broiler on high.
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Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.

Note: if you like it spicy, use 4 to 5 serrano chiles.

Drizzle 1 tablespoon of oil over all the ingredients and mix well.

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Add salt over everything.
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Place the sheet pan inside the oven.
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Broil for 4-5 minutes until the tomatillos are black and charred.

Add all the tomatillos and cilantro into a blender.

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Blend until smooth.
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If there is excess fat, remove the seared pork from the pot.

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Drain any excess fat.
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Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.

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Stir and cook for 1 minute.
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Return the pork to the pot.
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Add the salsa verde from the blender.
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Add 1 cup of chicken broth to the blender to get any remaining salsa verde.

Add the liquid from the blender and remaining chicken broth to the pot.

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Stir to combine.
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Cover with a lid.
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Cook for 1 hour on low.
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Taste for salt.

Note: If using potatoes, add 30 minutes before turning off the heat.

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Serve with Mexican rice and beans.
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