Quick Chile Verde Recipe
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Category
Pork
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Cusine
American
What do you need?
How to make?
Ingredients
1 pound tomatillos, husked, rinsed, and halved
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
1 Anaheim or Poblano chile
1/2 bunch cilantro leaves, cleaned and chopped
Salt and pepper
2 tablepoons olive oil
1 1/4 pound ground pork
2 yellow onions, chopped
1/2 tablespoon dried oregano
2 cups chicken stock
Pinch of ground cloves
Directions
Under a pre-heated broiler on a small baking sheet, roast the tomatillos skin-side up, 3 of the unpeeled garlic cloves, and the poblano chile, 5-7 minutes total. Turn the poblano chile a few times to blacken all sides. Slip the skins off the poblano chile and remove the stem, and slip the garlic skins off the roasted cloves. In a blender, combine poblano, roasted garlic, the tomatillos with their skins, any roasting juices in the pan, as well as the jalapenos, cilantro, and a pinch of salt. Blend on high until pureed. In the meantime, heat the olive oil in a heavy soup pot over medium heat until shimmering. Add the pork and cook until no longer pink, in batches if necessary. Remove the pork from the pot with a slotted spoon, leaving behind at least a tablespoon of fat. Add the onions and cook until soft and golden, about 5 minutes. While the onions are cooking, mince the remaining garlic cloves and add them to the pot along with the oregano. Cook for a minute longer. Return the pork to the pot and add the tomatillo mixture and chicken stock . Add the cloves and bring to a boil. Simmer 30 minutes or longer if time allows. Season with salt and pepper and serve with a garnish of cilantro.