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Slow-Cooked Chile Verde Pork

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PREP TIME
45 min
COOKING TIME
75 min
TOTAL TIME
120 min
SERVINGS
20 servings
Dinner Mexican
Slow-Cooked Chile Verde Pork
Ingredients
  • 6 pounds cubed pork stew meat
  • 1/4 cup vegetable oil
  • 2 large yellow onions
  • 6 cloves garlic, minced
  • 1 tablespoon sea salt
  • freshly ground pepper, to taste
  • 1 tablespoon ground cumin
  • 4 1/2 quarts chicken broth
  • 8 fresh poblano chile peppers, seeded and chopped
  • 4 fresh jalapeno peppers, seeded and chopped
  • 2 yellow bell peppers, seeded and chopped
  • 3 pounds fresh tomatillos, husks removed
  • 1 bunch cilantro leaves, coarsely chopped
Instructions
1
In a large stock pot, heat the vegetable oil over extremely high heat and quickly brown the pork on all sides. Set the seared pork aside, reserving 2 tablespoons of the remaining oil in the pot.
2
Cook the finely chopped onion and minced garlic, sprinkled with salt and pepper to taste, in the reserved oil until they are tender and fragrant. Add a pinch of cumin to enhance the flavor, then stir in the browned pork and chicken stock. Bring the mixture to a gentle simmer for 30 minutes.
3
Add diced poblanos, sliced jalapenos, and chopped bell peppers to the pot. In a blender or food processor, puree the tomatillos and chopped cilantro until smooth, then add them to the pot. Continue cooking for an additional 30 to 45 minutes or until the desired consistency is achieved.