I've been making chile verde for years (one of my fav Mexican comfort foods), and have always used canned tomatillos and green chiles for the sauce because they're quick and easy. But, after reading through a number of recipes in cookbooks and online, I decided to take the extra step of roasting fresh tomatillos and peppers in hopes of achieving some extra depth of flavor in this dish. Well, it really paid off. I was especially inspired by a rendition of chile verde from Mary Sue Milliken and Susan Feniger (I used their technique of dredging the pork with flour, salt & pepper and adding green bell peppers to the mix). As with most stews, this tastes even better the next day.
If you're in a hurry, though, I've included my tried and true, quick and easy, but still delicious version below, which uses canned green enchilada sauce and canned green chiles
3 1/2 - 4 lbs. of pork shoulder/butt, trimmed of fat & cut into 1 1/2 - 2" cubes
Salt and pepper
1/4 cup vegetable oil
2 onions, diced
2 Anaheim chiles, seeded & diced
2 poblano chiles, seeded & diced
2 green bell peppers, seeded & diced
4 jalapeno peppers, seeded & sliced
8 cloves garlic, minced
1 1/2- 2 lbs. of tomatillos (about 14)
1 tbsp. Mexican oregano
1 tbsp. ground cumin
1 tbsp. ground coriander
2 bay leaves
1 tsp. black pepper
1 tbsp. kosher salt
2 tsp. sugar
1 bunch of cilantro, chopped
32 oz. (4 cups) low sodium chicken broth
2 cups water
1. Trim the fat off the pork and cut into 2" cubes. Season with a good amount of salt and pepper.
2. Preheat oven to 400F. Remove the husks from the tomatillos and rinse with water. Place the tomatillos, Anaheim & poblano chiles on a foil-lined baking sheet & lightly rub with olive or vegetable oil. Place in oven and roast about 30 minutes or until lightly browned. Remove from oven & set aside.
3. Heat 1/4 cup of veggie oil over medium high heat in a large stock pot or cast iron pot. Add the pork and brown well (do not overcrowd the pork pieces - cook in 2-3 batches if necessary). Remove browned pork to a plate & set aside.
4. Add onions, green bell peppers & jalapenos to the pot and saute for several minutes; add garlic and cook for 1-2 minutes. At this point, you can add the sauteed onion-pepper mix together with the cooling tomatillos & Anaheim & Poblanos (stemmed & seeded), place them all in a blender and puree for a smoother sauce.
5. Add the pork back in the pot, then add in the pureed pepper mixture, chicken stock, water, cilantro, Mexican oregano, cumin, ground coriander, bay leaves, 1 tsp. black pepper, 1 tbsp. kosher salt, and 2 tsp. sugar. Cook for at least 2 hours or until pork is super tender.
6. Garnish with fresh cilantro & Mexican blend cheese. Serve with rice and refried beans on the side.
3. Add the scallions, cilantro and fresh jalapeno and stir to combine. Add the enchilada sauce, canned chiles, tomato paste and water and bring to a boil.
4. Stir in the seasonings, reduce heat, partially cover the pot, and simmer for 2 hours until the meat is very tender, stirring occasionally.