This is one of my favorite stews, and after a decade of working on it, I think this is the best Chile Verde recipe because I char-roast the aromatics, green chilies, and tomatillos. The pork gets marinated before being thoroughly browned, and a touch of honey mellows out the tomatillos’ sharp acidity. The result is pork thatās melt-in-your-mouth tender draped in a green chili sauce that has the perfect balance of savory, tangy and sweet tastes with a piquant heat thatāll have you craving the next bite.
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CHILE VERDE POST & RECIPE ā¶
SALSA VERDE RECIPE ā¶
INDEX:
0:00 Intro
1:04 Ingredients
1:42 What are Tomatillos?
2:08 Ingredients cont.
2:41 Marinate Pork
3:36 How to Make Chile Verde Sauce
8:42 Make Chile Verde
11:21 How to Serve Chile Verde
12:14 Finished Dish
INGREDIENTS:
600 grams Poblano chili peppers (5 large peppers)
140 grams JalapeƱo peppers (3 large, to taste)
375 grams onion (2 small onions, peeled and quartered)
40 grams garlic (1 head unpeeled)
1200 grams tomatillos
25 grams cilantro
1800 grams pork shoulder (cut into 2-inch cubes)
2 teaspoons salt
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon vegetable oil
4 cups low-sodium chicken stock
2 teaspoons honey
1 teaspoon Mexican oregano
1 bay leaf
Salt to taste
Cilantro (for garnish)
Queso fresco (for garnish)
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