I seem to be sold on poblanos lately (see my chicken chili verde soup) using these peppers from Mexico. The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Unlike the jalapeno or serrano peppers, also from Mexico, this milder pepper can sometimes pack a surprising punch every so often. It is said that no two peppers on the same plant are alike. If you’d like a bit of heat, then by all means go ahead and leave the seeds and interior ribs intact for this dish. I enjoy a certain amount of spice and heat, so I did not remove them.
I placed the peppers on a baking tray and roasted them together with the tomatillos that were cut in half. Tomatillos also originated in Mexico, they have a tart, fruity and slightly herbal flavor and are covered with a papery husk. I then added the peppers, tomatillos and cilantro to my food processor and pureed it.
Seasoned the pork with salt and pepper and after searing it, I added the green mixture from the food processor.
Pork Chile Verde
- 3 pounds pork loin or pork shoulder, trimmed of fat and cut into 1″ pieces
- salt and freshly ground black pepper
- 2 tablespoons oil (vegetable or canola oil)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano leaves
- 2 cups low-sodium chicken broth
- 4 fresh poblano chiles, sliced in half
- 2 fresh jalapeno peppers, seeded and sliced in half (I just used a quarter of 1 with seeds intact)
- 1.5 pounds fresh tomatillos, husks removed
- 1/2 cup fresh cilantro, coarsely chopped
- Season pork pieces on all sides with salt and pepper.
- Heat a large pan over high heat Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add additional oil to the pan if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover and simmer for an hour and a bit. Meanwhile make the sauce.
- Place poblano peppers and tomatillos on a lightly sprayed tray. Wash all and cut in half, place on tray, cut side down. If you do not want the chile verde to be spicy, remove the stems and seeds from the poblanos and jalapeno. (I wanted a bit of heat, so I left mine intact). Do not seed the tomatillos. Bake on high for about 15 minutes, turning it as they char and brown.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes and then peel off their outer layer of skin. It comes off easily.
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30-45 minutes.