Karista's Kitchen Kid Friendly Pork

Pork Chile Verde with Basmati Rice

Pork Chile Verde with Basmati Rice // Karista's Kitchen

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.

Pork Chile Verde with Basmati Rice // Karista's Kitchen

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.

 

 

 

 

 

 

 

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9 Comments

  • Reply
    Carol at Wild Goose Tea
    September 24, 2014 at 6:46 pm

    I love this dish and often order it. Duh I can make it at home. This looks like a winning recipe for it to me. So I pinned it.

    • Reply
      bennett
      September 24, 2014 at 9:19 pm

      Thanks Carol! Funny, I order it on occasion myself 🙂 I’ve only tasted one other pork chile verde that I like better than my recipe and it’s at a little tiny cantina in Southern California. I think Abuela must have been making it for years. Perfection!

  • Reply
    Bam's Kitchen
    September 24, 2014 at 8:12 pm

    I am all for prepping the day before so that you have less work the day of. Gorgeous dish with so many lovely flavours and fresh herbs. This kind of dish works well for our family as we also eat late and have family coming home at all times in the evenings and this dish is easy to reheat. Have a super day!

    • Reply
      bennett
      September 24, 2014 at 9:20 pm

      Thanks BAM! Yes, it works well for starving teenagers staggering in at different times during the evening. 🙂

  • Reply
    Alice
    September 24, 2014 at 10:36 pm

    I need to lift my crock pot game! Love the idea of tomatillos in a savoury dish, often they’re used here in desserts, but I think this is a much more tasty use. As for the lime and keeping things fresh it would add a lovely kick after those slow braised flavours too. Lovely!

  • Reply
    Ksenia
    October 6, 2014 at 3:00 pm

    This looks warming and delicious and so full of fabulous flavors – I’m also a big fan of tomatillos!

    • Reply
      bennett
      October 13, 2014 at 6:22 am

      Thanks Ksenia! It is a lovely meal especially when the weather is cool outside. 🙂 I too adore tomatillos!

  • Reply
    laurasmess
    October 13, 2014 at 9:20 am

    What a gorgeous dish. I love pork and I’ve only recently started experimenting with it beyond ribs and carnitas. This sounds gorgeous.. I can imagine how aromatic it would be with the peppers, cilantro and lime. Yum!! I cannot wait to try this… when I get home in a couple of weeks (I have missed my kitchen so much! Can’t wait!) xx

    • Reply
      bennett
      October 13, 2014 at 2:21 pm

      Thank you Laura! It looks and sounds like you are having a blast! I can’t wait to read all about it and see more pictures. 🙂

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