Chile verde is a spicy Mexican pork stew with orange undertones, smoked chipotle peppers and tart tomatillos. CHipotles are smoked jalapeño peppers and are sold dehydrated, in a powder or in a tomato sauce called an adobo. This recipe calls for ground chipotles. These are readily available in the Hispanic aisle of grocery stores in the US.
Tomatillos resemble small green tomatoes but are not a tomato. They come in a husk and should be a deep green color when you purchase them. You can find these among the vegetables in big supermarkets or at HIspanic grocery stores. When you peel the husk off a tomatillo it will be sticky. Simply wash it off.
This stew takes some work but man is it worth it! The meat is super tender and the sauce is outstanding! Make sure you make this when you have enough time so that you let it cook as slowly as it is supposed to. You will not regret it.
This chile verde freezes beautifully so go ahead and make a big batch. After you taste it you will surely be craving more.
Here is what you are going to need for this wonderfully satisfying chile verde pork stew:
3 pounds pork butt
1/2 cup water
1 large onion, finely sliced
6 large garlic cloves, minced
1 tablespoon cumin
1/2 tablespoon Chipotle chili powder
1 teaspoon coriander
2 tablespoons flour
3 large oranges
1 cup chicken stock
1 large tomato or 2 medium tomatoes, diced
6 small tomatillos -diced
1 – 7oz. can whole green chilies, chopped
1 bay leaf
8 cilantro sprigs
Salt and Pepper
Rinse and pat dry the pork. Separate as much fat as you can from the meat and dice the meat into medium size pieces. Season the pork generously with salt and pepper.
Heat a heavy pan or a braising pan with olive oil. Brown the meat evenly on all sides. Work in batches if necessary. Be careful not to burn the meat but make sure it is crispy. Remove it from the pan. Get rid of the excess oil and add the 1/2 cup water. Scrape the brown bits from the bottom of the pan and set this liquid aside.
Wipe down the skillet and add olive oil. Add the onions and cook them occasionally stirring, until they are light brown.
While the onions are cooking, cut off 4 thick pieces of orange peel (about 2 inches thick) and trim it of the white interior. Set the orange peel aside. Go ahead and juice the oranges and set these aside as well.
When the onions are lightly browned, add the garlic, cumin, coriander and Chipotle pepper. Cook, stirring frequently, until aromatic – about 1/2 a minute. Add the flour and mix well. Cook for an additional minute.
Add the reserved liquid, orange juice and chicken broth to the pan. Return the pork pieces and bring to a boil. Add the orange peel, cilantro stems and bay leaf. Cover, reduce heat and simmer for 1 hour, stirring occasionally.
After an hour add the chopped tomatoes and green chilies. Stir well. Increase the heat until you have a soft boil. Reduce the heat and simmer for 1 more hour, stirring occasionally.
Remove the meat and vegetables from the sauce into a bowl. Discard the orange peel, cilantro stems and bay leaf. Skim off all the excess fat from the pot and discard it. You should have quite a bit of fat.
Bring the skimmed sauce to a boil and reduce it by one third. Return the pork and vegetables to the sauce and heat through.
Garnish your delectable chile verde pork stew with chopped cilantro and serve.
CALORIES 375.54; FAT 21.67 grs (sat 7.08; mono 9.57; poly 2.91); PROTEIN 31.93 grs ; FIBER 2.72 grs; CARBS 15.21 grs; CHOLESTEROL 106.36 mg; IRON 3.09 mg; SODIUM 723.21 mg; CALCIUM 77.37 mg