Pork Chile Verde with Basmati Rice

I am deeply in love with Pork Chile Verde.  The tangy flavors of tomatillo and lime combined with the spicy heat from poblanos makes for a most delicious and comforting meal.  Add in a scoop of Basmati rice and I’m in comfort food heaven.  It’s a “warm you to the bones” dish that has once again returned to its rightful place on the Fall dining table.

This dish is simple to prepare but it does have several steps involved.  Most often I make this on the weekend and let it simmer low and slow.  But sometimes I’ll roast the poblanos, cube and season the pork (not with the flour however) make the sauce Verde and make the rice the on a weeknight.

Then the next evening, I’ll put it all together and simmer until done.  We’re a late dinner family by American standards; most of the time dinner is served at 7pm. So prepping the night before and then making the dish next evening works well at my house.

Cheers to the enjoying the new season with a bowl of comfort!

Delicious Wishes and Loads of Love,

Karista

Pork Chile Verde with Basmati Rice

Serves 4-6

Ingredients

3-4lbs pork shoulder, boneless and cut into 2 inch cubes

Salt and pepper

Extra virgin olive oil

¼ cup all-purpose flour for dusting pork cubes (omit for GF recipe)

2 12 ounce cans whole tomatillos, drained

2 white onions, 1 onion coarsely chopped and 1 onion diced

2 cloves garlic

Juice of one lime

Handful cilantro

2-3 poblano peppers, roasted, skinned and seeded

2 cups chicken broth

Salt and pepper to taste

Fresh cilantro or chopped green onion for garnish

Serve with cooked basmati rice

Directions

If you have roasted the poblanos, start them now. Preheat the oven to 400F.  Then place the poblanos on a foil lined baking sheet.  Place the baking sheet in the center of the oven and roast until skins are blackish brown and blistered.  Remove them from the oven and wrap them in the foil from the baking sheet.  Let them rest for about 5-10 minutes while you prepare the Chile Verde.  When the poblanos are cool enough to handle, remove the skins, tops and seeds inside and then dice the poblanos.

In a blender, vita mix or food processor, add the tomatillos, coarsely chopped onion, garlic, juice of one lime and handful of cilantro. Pulse until the sauce Verde is smooth. Set aside.

Place the pork cubes in a large bowl and season with salt and pepper. Then toss the pork cubes with ¼ cup all purpose flour.

Heat a Dutch oven or large pot over medium high heat. Add a little oil and when the pan and oil are hot add the pork cubes in batches.  You don’t want to add to much pork at one time or the pork cubes won’t brown.  It usually takes me 3-4 batches to brown the pork.

Transfer the browned pork to a plate and then add the diced onion to the large pot or Dutch oven. Turn the heat to medium if needed.

Saute the onions until they are wilted and a golden brown. Then add the pork cubes and any juice from the pork and the diced roasted poblano peppers back into the pot.  Stir in the sauce Verde and chicken broth.  Bring the Chile Verde to a boil and then turn the heat down and simmer the Chile Verde uncovered for at least 1 ½ -2 hours.

Season to taste with salt and pepper. I’ve found poblano peppers can be extremely hot or somewhat mild.  As with most peppers, the heat is in the seeds and veins.  If your Chile Verde isn’t spicy enough, add a dash of chipotle chile powder or hot sauce.

The Chile Verde is ready when the pork is fork tender and the chile has thickened a bit. Serve in bowls with a scoop of Basmati Rice and chopped fresh cilantro or green onions.