Chile Verde with Pork (Chili Verde Con Cerdo)

This is a recipe inspired by America’s Test Kitchen…Chile Verde with Pork (Chile Verde Con Cerdo). ATK (America’s Test Kitchen) is one of my absolutely all time favorite cooking shows. I will include a link to their recipe, however you do need a membership to view the whole recipe. They do offer a free, 2 week trial which is a great option! You can cancel before the 2 weeks are up an not be charged. I highly recommend it if you are going to do this recipe. The instructions are good, but if there is something you are unsure about, the video is a great reference! Enjoy this Chile Verde with Pork (Chili Verde Con Cerdo)

You will absolutely love this Chili Verde with Pork (Chili Verde Con Cerdo). The pork is fall apart-tender and will fall apart in your mouth! So many gorgeous layers of flavor and fun to make!

A few Notes for this Chili Verde with Pork:

**Make sure to toast the spices, adds so much flavor to the Chile Verde with Pork**

**You will need a dutch oven and a food processor to create this Chile Verde with Pork**

**Make sure to use kosher salt and not regular salt, or you will find your dish over salted**

**A pork butt roast is the same as a boneless pork butt**

**To make peeling peppers easier, put directly in a zip lock bag out of oven until cool. Will essentially steam the peel off**

Here is the link to the recipe on ATK’s homepage.

, divided

1 cup water

1.5 pounds tomatillos, husks and stems removed, rinsed well and dried

5 poblano chiles, stemmed, halved, and seeded

1 large onion, cut into 8 wedges

7 garlic cloves, unpeeled

1 jalapeño chile, stemmed and halved

1  tablespoon Avocado Oil

1 teaspoon dried oregano

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 Pinch ground cloves

1  Bay leaves

2 teaspoons sugar

2  teaspoon pepper

1/2 cup minced fresh cilantro, plus extra for serving

Flour Tortillas

4-8 Lime wedges

Directions to make the Chili Verde with Pork

Prepare the Pork

1. Toss pork pieces with 1 tablespoon salt in large bowl. Cover and refrigerate for 1 hour.

2. Meanwhile, chop pork trimmings coarse. Transfer to Dutch oven. Add water and bring to simmer over high heat. Cook, adjusting heat to maintain vigorous simmer and stirring occasionally, until all liquid evaporates and trimmings begin to sizzle, about 12 minutes. Continue to cook, stirring frequently, until dark fond forms on bottom of pot and trimmings have browned and crisped, about 6 minutes longer. Using slotted spoon, discard trimmings. Pour off all but 2 tablespoons fat; set aside pot.

Prepare the Vegetables

1. Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Place tomatillos, poblanos, onion, garlic, and jalapeño on prepared sheet and drizzle with oil. Arrange chiles skin side up. Broil until chile skins are blackened and vegetables begin to soften, 10 to 13 minutes, rotating sheet halfway through broiling. Transfer poblanos, jalapeño, and garlic to cutting board.

2.Turn off broiler and heat oven to 325 degrees. Transfer tomatillos, onion, and any accumulated juices to food processor. When poblanos, jalapeño, and garlic are cool enough to handle, remove and discard skins (it’s OK if some small bits of chile skin remain).

3. Remove seeds from jalapeño and reserve. Add poblanos, jalapeño, and garlic to processor. Pulse until mixture is roughly pureed, about 10 pulses, scraping down sides of bowl as needed. If spicier chili is desired, add reserved jalapeño seeds and pulse 3 times.

Assemble Chili

1. Heat reserved fat in Dutch oven over medium heat until just shimmering. Add oregano, cumin, cinnamon, and cloves and cook, stirring constantly, until fragrant, about 30 seconds.

2.Stir in tomatillo mixture, bay leaves, sugar, pepper, and remaining 1 teaspoon salt, scraping up any browned bits. Stir in pork and bring to simmer. Cover, transfer to oven, and cook until pork is tender, about 2-2 1/2 hours, stirring halfway through cooking.

3.Remove pot from oven and let sit, covered, for 10 minutes. Discard bay leaves. Using heatproof rubber spatula, scrape browned bits from sides of pot. Stir in any fat that has risen to top of chili.

4.Stir in cilantro; season with salt and pepper to taste.Serve, passing lime wedges and extra cilantro separately. Dish chili into warm flour tortillas and serve.

chili verde with pork

Cooking Process for Chili Verde with Pork

Trim Pork and set aside fat trimmings to cook and reserve fat

fat trimmings
pork fat trimmings for chili verde with pork
fat trimmings for chili verde with pork

Prepare your vegetables for Chili Verde with Pork!

chile verde with pork vegetables
chili verde with pork vegetables

Enjoy this Chili Verde with Pork ! (Chile Verde Con Cerdo!)

Chile Verde with Pork (Chili Verde Con Cerdo)

Chili Verde with Pork
Prep Time 1 hr
Cook Time 3 hrs
Servings 8

Ingredients
  

  • 1  (3½- to 4-pound) boneless pork butt roast, trimmed and cut into 1½-inch pieces, trimmings reserved
  • 1 tablespoon -plus 1 teaspoon kosher salt, divided
  • 1 cup water
  • 1.5 pounds tomatillos, husks and stems removed, rinsed well and dried
  • 5 poblano chiles, stemmed, halved, and seeded
  • 1 large onion, cut into 8 wedges
  • 7 garlic cloves, unpeeled
  • 1 jalapeño chile, stemmed and halved
  • 1  tablespoon Avocado Oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 Pinch ground cloves
  • 1  Bay leaf
  • 2 teaspoons sugar
  • 2  teaspoon pepper
  • 1/2 cup minced fresh cilantro, plus extra for serving
  • 4-8 Lime wedges
  • 1 pack of flour tortillas

Instructions
 

Prepare the pork

  • Toss pork pieces with 1 tablespoon salt in large bowl. Cover and refrigerate for 1 hour.
  • Meanwhile, chop pork trimmings coarse. Transfer to Dutch oven. Add water and bring to simmer over high heat. Cook, adjusting heat to maintain vigorous simmer and stirring occasionally, until all liquid evaporates and trimmings begin to sizzle, about 12 minutes. Continue to cook, stirring frequently, until dark fond forms on bottom of pot and trimmings have browned and crisped, about 6 minutes longer. Using slotted spoon, discard trimmings. Pour off all but 2 tablespoons fat; set aside pot.

Prepare the Vegetables

  • Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.
    Place tomatillos, poblanos, onion, garlic, and jalapeño on prepared sheet and drizzle with oil. Arrange chiles skin side up.
    Broil until chile skins are blackened and vegetables begin to soften, 10 to 13 minutes, rotating sheet halfway through broiling.
    Transfer poblanos, jalapeño, and garlic to cutting board.
  • Turn off broiler and heat oven to 325 degrees. Transfer tomatillos, onion, and any accumulated juices to food processor. When poblanos, jalapeño, and garlic are cool enough to handle, remove and discard skins (it's OK if some small bits of chile skin remain). Remove seeds from jalapeño and reserve.
    Add poblanos, jalapeño, and garlic to processor. Pulse until mixture is roughly pureed, about 10 pulses, scraping down sides of bowl as needed. If spicier chili is desired, add reserved jalapeño seeds and pulse 3 times.

Assemble Chili

  • Heat reserved fat in Dutch oven over medium heat until just shimmering. Add oregano, cumin, cinnamon, and cloves and cook, stirring constantly, until fragrant, about 30 seconds.
    Stir in tomatillo mixture, bay leaf, sugar, pepper, and remaining 1 teaspoon salt, scraping up any browned bits.
    Stir in pork and bring to simmer.
    Cover, transfer to oven, and cook until pork is tender, about 2-2 1/2 hours, stirring halfway through cooking.
  • Remove pot from oven and let sit, covered, for 10 minutes. Discard bay leaf. Using heatproof rubber spatula, scrape browned bits from sides of pot. Stir in any fat that has risen to top of chili. Stir in cilantro; season with salt and pepper to taste.
    Serve, passing lime wedges and extra cilantro separately.
  • Dish chili into warm flour tortillas and serve.
chili verde with pork

What I used to make this dish!

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Threshold Dutch Oven

dutch oven


I absolutely LOVE my dutch oven. I got it at target!!! CLICK HERE to check it out! A lot of the ones that I found in stores were in bright colors…. I am a neutral kind of girl!!! Not that they don’t all work the same! I also thought this one had somewhat of a contemporary look! It is so easy to clean and works great!

Norpro Cooking Shield

cooking splatter guard shield


I use this almost every single time I cook!! Our backsplash is a beautiful, white tile. As beautiful as it is, it can easily collect grease and splatter marks!! This shield is a LIFESAVER!!! You must try it!