Chili Verde (Pork in Green Sauce)
Flavorful slow-cooked Mexican pork in green sauce, perfect for a filling in tortillas or enchiladas.
Servings: 14 servings
Ingredients
- 7 lbs pork roast shoulder or butt (can also use pork chops but the more marbling of fat on the meat the tastier the end result)
- 2-4 tablespoons oil to cook pork in
- 10 tomatillos 6 roasted, 4 raw
- 2 jalapeno peppers
- 2 poblano pepper
- 1 anaheim Chili pepper
- 4 cloves garlic raw
- 1 onion sliced
- 1 lime juiced
- 1 cup cilantro chopped
- chicken broth: enough to cover 8 cups for 7-8 lbs for cooking on the stove or slow cooker, a pressure cooker will only need 1-2 cups chicken broth.
- 1 teaspoon salt
Instructions
- Cut the pork into 2" square pieces.
- In a skillet brown the meat on high with oil, until crisp edges form.
- Remove husks from tomatillos and wash them with cold water and rub them so the stickiness is removed.
- Slice the tomatillos, peppers, onions, and garlic, roast them In a cast-iron skillet or baking sheet on high heat or oven at 425° until blistered with black charred spots, and softened.
- Place those ingredients with lime juice, cilantro, and salt in a food processor or blender and blend smooth.
- Pour mixture into cooking pan of choice (pressure cooker, saucepan, or slow cooker)
- Then place the meat in the cooking pot with green sauce and chicken stock.