pork chile verde
1 1/4 pound tomatillos
1/4 cup extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
2 pounds lean pork shoulder or butt, cut into 1-inch cubes
1 white onion, chopped
1 jalapeño, seeded and finely minced
2 large cloves garlic, minced
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
4 cups low-sodium vegetable or chicken stock
1/4 cup fresh cilantro, roughly chopped, for garnish
Cooked white or brown rice, for serving
- Preheat oven to 425°F.
- Remove papery outer layer from tomatillos and rinse under warm water. Cut each in half and place on a baking sheet and drizzle with 2 tablespoons oil. Season with salt and pepper. Gently toss to evenly coat. Roast for 25-30 minutes, until softened. Set aside to cool slightly. Reduce oven temperature to 350°F.
- When cool enough to handle, transfer tomatillos to a food processor and pulse until almost smooth. Set aside.
- In a large Dutch oven, heat remaining 2 tablespoons oil over medium-high heat. Season pork with salt and pepper. Add pork to pot and brown on all sides (cooking in batches as to not overcrowd pot), 12-15 minutes. Drain off all but 1 tablespoon oil between batches. Remove pork with a slotted spoon and set aside. Drain off all but 1 tablespoon oil.
- Add onions and jalapeño and cook until softened, 5-10 minutes, scraping up browned bits from bottom of pan. Season with salt and pepper. Add garlic and cook for another minute. Add pork back to pot, along with oregano, cumin, tomatillo sauce, and stock. Bring to a boil. Remove from heat, cover, and transfer to oven. Cook until pork is tender, stirring occasionally, for at least 2 hours. Divide rice among serving bowls, top with pork and sauce, and scatter with cilantro.