Chile Verde

By chbounds

Ingredients

• 4 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
• 4 cans (7 oz. each) diced, roasted mild green chiles
• 2 cans (12 oz. each) whole tomatillos, drained and broken up by hand
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 large jalapeno chile, seeded and minced
• 2 cups chicken broth
• 3/4 lb. firm, ripe tomatoes, finely chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• Garnish: sour cream, cilantro, warmed corn tortillas torn into bite-sized pieces

Preparation

Step 1

Place the pork cubes in a large bowl and sprinkle with 2 tsp. salt and 1 tsp. pepper and toss to coat well.

Slow Cooker: Transfer the pork to a slow cooker. Add the mild green chiles, tomatillos, onion, garlic, jalapeno, broth, tomatoes, oregano, and cumin and stir briefly to combine. Cover and cook until the pork is vey tender and a thick sauce has formed, 4 hours on the high-heat setting or 8 hours on the low-heat setting.

If you don’t have a slow cooker, you can put the pork and the remaining ingredients in a Dutch oven on the stove stop. Bring to a boil, then reduce heat to very low, partially cover, and cook for 2-3 hours.