THE WORKSHOP KITCHEN |
Philadelphia, Pennsylvania |
Chile verde, true to its name, relies on green and poblano chiles spiked with jalapeños for flavor and heat. So please resist the urge to sling in chili powder, cumin, cinnamon, or any of those other “secret” ingredients you add to your regular red-chili recipe.
SERVES
8
LEVEL of DIFFICULTY
WORTH THE EFFORT |
REASONABLE |
EASY |
6 tbsp/90 ml olive oil
4 large yellow onions, chopped
10 garlic cloves, minced
6 fresh jalapeño chiles, stemmed and minced, seeds removed if you like less heat
2 stalks celery, diced
4 lb/1.8 kg boneless pork shoulder, patted dry and cut into 1/2-in/ 12-mm cubes
5 tsp dried Mexican oregano
5 cups/1.2 L chicken stock
8 canned tomatillos, drained and puréed
2 small potatoes, peeled and grated
2 tsp coarse or kosher salt
4 canned roasted poblano chiles, cut into 1/2-in/12-mm strips
11/2 cups/180 g canned green chiles (I like Hatch brand), drained
2 ripe avocados, pitted, peeled, and finely chopped
4 ripe plum tomatoes, seeded and finely chopped
1. In a large, heavy-bottomed pot over medium heat, heat the olive oil. Add the onions, garlic, jalapeños, and celery and cook, stirring occasionally, until the celery is softened, about 10 minutes.
2. Add the pork and oregano and cook, stirring often, until the pork loses its color, 8 to 10 minutes. Add the stock, tomatillos, potatoes, and salt and bring to a boil. Lower the heat and simmer, partially covered, for 90 minutes, stirring occasionally.
3. Add the poblanos and green chiles, return to a simmer, and cook, still partially covered and stirring often, until the pork is tender, another 30 to 45 minutes. Ladle into warm bowls, top with the avocado and tomato, and serve immediately.