Pork Chile Verde

Name: Pork Chile Verde
Prep time: 15 min
Cook time: 225 min
Total time: 240 min
Yield: 10 porsi
Cuisine: Indonesian
Ingredients: 4 pounds boneless pork shoulder (trim excess fat and cut into 1-inch pieces); 2 tablespoons light flavored olive oil; 1 tablespoon kosher salt (divided); 1 teaspoon freshly ground black pepper (divided); 1 large yellow onion (chopped into ½-inch pieces, about 1½ cups); 6 cloves garlic (minced); 2 teaspoons ground cumin; 2 teaspoons dried oregano; 3 cups water; 1 tablespoon chicken base; 2 pounds fresh tomatillos (husks removed); 4 fresh poblano chiles (sliced in half with stem and seeds removed); 2 fresh jalapeno peppers (sliced in half with stem and seeds removed); ½ bunch fresh cilantro

Made with pork shoulder, roasted tomatillos, poblano and jalapeno peppers, Pork Chile Verde is hearty, New Mexican comfort food.

⏱️ 240 min 🔪 Prep: 15 min 🔥 Cook: 225 min 📊 Hard 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

10 servings

4 pounds boneless pork shoulder (trim excess fat and cut into 1-inch pieces)
2 tablespoons light flavored olive oil
1 tablespoon kosher salt (divided)
1 teaspoon freshly ground black pepper (divided)
1 large yellow onion (chopped into ½-inch pieces, about 1½ cups)
6 cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons dried oregano
3 cups water
1 tablespoon chicken base
2 pounds fresh tomatillos (husks removed)
4 fresh poblano chiles (sliced in half with stem and seeds removed)
2 fresh jalapeno peppers (sliced in half with stem and seeds removed)
½ bunch fresh cilantro

Steps

Warm the oil in a Dutch oven over high heat. Add the pork and season generously with 1-2 teaspoons of salt and about a teaspoon of pepper on all sides. Brown the pork on all sides, and then remove from the pot and set aside in a bowl.
Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook for about a minute until fragrant. Return the pork to the pot, sprinkle with cumin and oregano. Stir to coat and add the water and chicken base.
Reduce heat to medium-low, cover, and simmer for about 3 hours.
While the pork is cooking, set the oven to BROIL and place a rack in the center of the oven. Lightly oil a baking sheet and set aside.
Wash and pat dry the tomatillos. Slice in half and place them cut-side down on the baking sheet. Wash and pat dry the peppers. Slice them in half and remove the stems and seeds.
Place in the oven and broil for about 7-10 minutes or until browned. Combine the peppers, tomatillos, and any juices on the pan in the blender along with the cilantro. Puree until combined.
When the pork has been cooking for 3 hours and is almost tender, pour the tomatillo mixture over the pork, cover again, and cook an additional 30-90 minutes until the pork pieces can be pulled apart with a gentle tug. (The pork should not be soft enough to shred.)

Nutrition Facts (per serving)

Macronutrients

Calories29615% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 16.400

Per Serving Rp 1.640/serving

🏠 Save ~Rp 32.800 compared to buying!

📋 Price Breakdown (14% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
boneless pork shoulder	4 pounds	-	-
light flavored olive oil	2 tablespoons	-	-
kosher salt	1 tablespoon	-	-
freshly ground black pepper	1 teaspoon	-	-
yellow onion	1 large	-	-
garlic	6 cloves	-	-
ground cumin	2 teaspoons	Rp 70.000/kg	Rp 14.000
dried oregano	2 teaspoons	-	-
water	3 cups	-	-
chicken base	1 tablespoon	-	-
fresh tomatillos	2 pounds	Rp 12.000/kg	Rp 2.400
fresh poblano chiles	4	-	-
fresh jalapeno peppers	2	-	-
fresh cilantro	0.5 bunch	-	-