Sous Vide Pork Chile Verde
- 2 pounds boneless pork shoulder, cut into 1-inch pieces
- 1 tablespoon kosher salt
- 1 tablespoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 pound tomatillos
- 3 poblano peppers, seeded and finely diced
- 1/2 white onion, finely diced
- 1 jalapeno, seeded and finely diced
- 3 cloves garlic, crushed
- 1 bunch cilantro, roughly chopped
- 1 cup chicken broth
- 1/2 cup freshly squeezed lime juice
- 1 tablespoon Mexican oregano
Set the Sous Vide to 150°F (65°C).
Season the pork with the salt, cumin, and pepper. Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the pork and sear until browned on all sides, 5 to 7 minutes. Transfer to a plate.
Return the skillet to medium-high heat. Add the tomatillos, poblanos, onion, jalapeno, and garlic and cook until slightly charred, about 5 minutes. Remove from the heat and let cool for 5 minutes.
Transfer the cooled vegetables to a food processor or blender. Add the cilantro, chicken broth, lime juice, and oregano. Process until the mixture is smooth, about 1 minute.
Transfer the sauce to a large zipper lock bag with the pork. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 24 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Transfer the entire contents of the bag to a serving bowl. Season to taste with salt and pepper. Serve with tortillas or rice.