We all got together yesterday to celebrate the August birthdays in our family. The food of choice: Mexican. We had a little something for everyone—cheese enchiladas, guacamole, pico de gallo, smoked fish dip (seems out-of-place, eh?), refried beans, corn casserole, a humongous banana pudding, and one of my favorites, chile verde.
Chile Verde Recipe
- 1½ pounds tomatillos
- 2 jalapeno peppers
- 4 Poblano peppers
- 2 green bell peppers
- 1 bunch cilantro chopped
- 1 teaspoon cumin
- 6 cloves garlic
- 1½ teaspoons salt
- 3½ -4 pounds pork shoulder or butt cut into 1-2 inch cubes
- 3 tablespoons extra virgin olive oil plus extra
- 2 medium white or yellow onions. chopped
- 2 cups chicken broth plus extra
- Stem, seed, and cut peppers in pieces; remove husks from tomatillos. Rinse well.
- In a blender or food processor, add tomatillos, peppers, garlic, cilantro, salt, and cumin and pulse until ingredients are mixed well and remaining pieces are small.
- In a large saucepan, brown pork cubes in olive oil, a few at a time. Repeat until all pork cubes are brown. Remove from pan and set aside.
- Cook onions until tender. Return pork to the pan; add tomatillo sauce, and 2 cups of chicken broth.Mix well.
- Bring to a boil and cook for about 1 minute then reduce to a simmer. Cook, uncovered, until pork is tender, about 2-3 hours. Adjust salt and pepper as needed.
For a soupier consistency, add up to an additional 2 cups of chicken broth. Adjust salt and pepper as desired.