Pork Chile Verde with Red Chile Salsa
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an e), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it Christmas style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesnt have. Look for it at Latin markets.
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an e), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it Christmas style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesnt have. Look for it at Latin markets.
- 1 tablespoon cumin seeds
- olive oil
- fresh cilantro
- 6 garlic cloves, peeled
- 1 large onion, chopped (about 2 cups)
- 3 cups (or more) chicken broth, divided
- 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
- 1 bunch green onions, coarsely chopped
- 1 1/2 cups (packed) fresh cilantro with tender stems
- 1 4- to 4 1/2-pound pork shoulder (boston butt), trimmed, cut into 1 1/2-inch cubes
- 3/4 cup diced roasted peeled seeded mild green chiles (such as hatch or anaheim)
- 2 teaspoons dried oregano (preferably mexican)
- 1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
- red chile salsa
- ingredient info: look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and latin markets.
- Carbohydrate 26 g(9%)
- Cholesterol 131 mg(44%)
- Fat 42 g(64%)
- Fiber 4 g(17%)
- Protein 37 g(74%)
- Saturated Fat 13 g(64%)
- Sodium 262 mg(11%)
- Calories 628
Step-by-step
- Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
- Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed).
- Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano.
- Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
- Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.
My New Mexico Culinary Adventure: A Simple Pork Chile Verde Recipe
The aroma of simmering pork, the vibrant green of hatch chiles, the tangy pop of tomatillos – these are the flavors that transport me back to my grandmother's kitchen in New Mexico. Growing up, the smell of Chile Verde simmering on the stove was a constant comfort, a promise of warmth and deliciousness. This wasn't just a meal; it was a story, a taste of heritage passed down through generations. My family's recipe, passed down from my grandmother to my mother and now to me, remains a cornerstone of our culinary traditions.
This isn’t your average chili; it's a testament to the rich culinary heritage of New Mexico. The use of fresh, local ingredients is paramount. The mild green chiles—ideally those famous Hatch chiles from New Mexico—bring a unique sweetness and gentle heat that complements the tender pork beautifully. You’ll find that the tomatillos add a counterpoint to the chiles, a tartness that balances the richness of the meat and the depth of the broth. The recipe is deceptively simple, yet the result is a dish of remarkable depth and flavor that's both satisfying and comforting.
The Importance of Ingredients: Choosing the right ingredients is key to unlocking the authentic flavors of New Mexico-style Chile Verde. I always seek out fresh tomatillos, their vibrant green skin hinting at their juicy, tangy interior. The chiles are equally important; the mildness of the hatch or Anaheim varieties perfectly complements the pork's savory richness. And don't overlook the oregano! Mexican oregano brings a distinctly smoky note that elevates the entire dish; it's a world away from the Mediterranean variety. If you’re struggling to find it, your local Latin market is your best bet.
Beyond the Basics: While the basic recipe is fairly straightforward, it offers endless possibilities for customization. I sometimes add a touch of ancho chile powder for an extra layer of complexity, or swap the pork shoulder for tenderloin for a leaner version. The beauty of this dish is its versatility. It's perfect for a cozy weeknight dinner, or easily scaled up to feed a crowd at a festive gathering.
Serving Suggestions: For the most authentic experience, serve your Chile Verde with warm corn tortillas. This allows you to scoop up every last bit of the delicious sauce and tender pork. I also love to pair it with a simple avocado and spinach salad, a refreshing counterpoint to the hearty chili. A crisp, dark beer, such as Negra Modelo, is the ideal beverage complement, its slight bitterness balancing the rich flavors of the dish.
A Legacy of Flavor: More than just a recipe, this Chile Verde represents a connection to my family's history and the vibrant culinary landscape of New Mexico. Each time I prepare it, I feel a sense of continuity, a link to past generations. It’s a dish imbued with love, tradition, and the simple joy of sharing a delicious meal with loved ones.
This recipe is more than just ingredients and steps; it’s a story, a tradition, a taste of home. It’s a dish that invites you to slow down, savor the flavors, and appreciate the simple pleasures of life.
