Momylia's Kitchen - Pork Green Chile

 

I have been making variations of this chile for years now. I got the basic recipe from Isabel eats and I tweak it from there.

Ingredients

Olive oil

24-32 ounces tomatillos, husked and rinsed

6 jalapeño peppers, stemmed

4 large poblano peppers, stemmed

4 medium onions, halved

8 cloves garlic

5 pounds boneless pork shoulder, cut into bite sized chunks.

Salt

Pepper

Garlic powder

Onion powder

1-2 cups of chicken broth

Cilantro, chopped

Lime

1. Begin by husking the tomatillos, and then rinse any extra residue off of them.

2. Preheat broiler for a few minutes. Oil a large baking sheet.. Place the tomatillos, jalapeños, poblanos, onions and garlic on the baking sheet and add oil over vegetables and coat all over. Add extra oil over garlic to help prevent burning. Place under the broiler. Broil on high for 10 minutes, flipping the vegetables over halfway through. Sometimes I broil for another 10 minutes.

3. Remove from oven and cover with foil and let rest for at least 10 minutes.

4. Cube up the pork shoulder or pork loin. I used loin. Remove any excess fat or silver skin membrane, if any.

5. Heat oil in a heating dutch oven (or deep pan if using a crockpot for cooking). Begin cooking the pork. I do it in batched because it is a lot of meat. Season each batch of meat with salt, pepper, garlic powder, and onion powder. Cook until all the meat has been browned.

*If your using the dutch oven for cooking the meal just remove the meat as it becomes fully cooked and you'll return it to the dutch oven once all of the meat is cooked through.

*If you're using a crock pot then move the cooked meat to a warming crock pot as the meat cooks.

6. Once the vegetables have rested remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy.

7. Add the tomatillos, peppers, onions, and garlic into a large blender and blend until smooth. Set aside until ready to use.

8. Once all of the meat has been browned and the vegetables blended add to either dutch oven or warming crock pot and combine. I add some chicken broth to thin it out and then let it simmer on low for 2.5 - 3 hours in the dutch oven or 3-4 hours in the crock pot . Stirring occasionally.

9. When its time to serve squeeze in lime juice. I start with a half and taste, Then add in chopped cilantro, I like more my family likes less. Salt to taste id necessary. 

10. Serve over rice. (I like it over lime and cilantro rice.) Or in a bowl with cheese and tortillas or tortilla chips. Enjoy!