I decided to play around with my tried and true Green Chili Pork recipe and instead of roasting the tomatillos and chiles I would boil them. This Tomatillo Green Chile Pork Stew certainly makes for a greener and more heated version for sure. At least to the two of us it did. Add the cilantro in when blending the tomatillos, jalapeños and serrano pepper and wow, a vibrant and flavorful base to slow cook that browned pork into tender, mouthwatering morsels.
No potatoes were in this batch of pork stew, just lovely browned pork shoulder chunks seasoned with kosher salt and cumin. Make some biscuits to help sop up this incredible stew, too.
We pretty much eat this regularly around here. Whether it’s a Sunday dinner when in search of some slow cooked, simmered in goodness, fill the house with heaven smells, this Tomatillo Green Chile Pork Stew is always a go to for comfort.
Tomatillos add that extra bit of spice, a slight heat and a thickness to the sauce. Think of it like a tomato. Tomatillos are called “tomate verde” in Mexico, which means green tomato and are considered a staple in Mexican cooking. Just remove the outer husk and for this recipe I boiled them with the chili peppers.
Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half.
In a cast iron skillet or large Dutch oven, add the oil and brown the pork. Season with kosher salt and cumin.
In a large Dutch oven bring 6 cups of water to a boil. Add the tomatillos, peppers and onion. Cook for 8 minutes. Carefully remove with a slotted spoon and place all the peppers, tomatillos, garlic, onion, salt and oil in a food processor, blender or Vitamix, and process until almost smooth. I don’t like it puréed completely. Add the cilantro, stems removed and process until blended. Set aside.
Pour the pureed tomatillo green pepper sauce over the browned pork and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 3 hours until fork tender, stirring occasionally.
This could easily be cooked in the Instant Pot, too. Just pour everything in, close the lid and press the Stew setting, about 30 minutes later it’s perfection.
This one packs the heat, too. Be prepared, although I would omit the Serrano chiles if you want to take it down a notch.
A side dish of a salad is what we like to cool the mouth a bit or a squeeze of some Orange Crema on top does the trick, too. We usually did fresh from the oven jalapeno cornbread with a drizzle of honey on top, but kept it simple this time.
I love meals like this where it’s fairly simple, the slow cooking is no effort on my part and the result is like you spent hours laboring over it but you didn’t. Enjoy!
Pork Chile Verde
- 1 1/2 lbs pork shoulder cubed
- 1 tbsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 lb tomatillos
- 6 Anaheim green chiles
- 2 jalapeños
- 2 Serrano chiles
- 1 large onion
- 5 garlic cloves
- 1 bunch cilantro (about 2 cups)
- Cut the pork shoulder into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
- In a large skillet or Dutch oven over medium high heat add the oil. When oil shimmers, add the pork and, working in batches so they brown and not steam, cook on all sides. Set aside.
- Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half.
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes. Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup, set aside.
- Add the cooked pork back to the Dutch oven and pour the pureed tomatillo green pepper sauce over and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 3 hours or until fork tender, stirring occasionally.
- After 3 hours, stir in remaining 1 cup cilantro infused tomatillo mixture. Serve hot with warmed tortillas or biscuits to sop up the amazing gravy.