Monday, August 6, 2018

Quick and Easy Pork Chile Verde

Normally I would make my own sauce for pork chile verde by roasting fresh tomatillos, Anaheim & Poblano chiles and blending them with sautéed onions, garlic, jalapeños, and green bell peppers https://thegrubfiles.blogspot.com/2012/06/pork-chile-verde.html. But when I'm short on time, this is a super quick and easy way of making this dish that still yields delicious results. 


5 lbs. pork butt or shoulder, trimmed & cut into large cubes
2 tbsp. olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 scallions, chopped
1/2 bunch cilantro, chopped
1 fresh jalapeno, seeded and chopped
1 28-oz. can green enchilada sauce
1 4-oz. can diced green chiles
1 7-oz. can whole jalapenos
1 tbsp. tomato paste
4 cups water

Seasonings:
1 tbsp. ground cumin
1 tbsp. Mexican oregano
1 tsp. granulated garlic
2 tsp. ground coriander
1 tsp. black pepper
2 tsp. sugar
(Do not add salt because the canned enchilada sauce & chiles are salted)

Shredded Mexican cheese blend and chopped cilantro for garnish

1. Heat 2 tbsp. olive oil in a large, heavy pot or Dutch oven over medium high heat. Add the onions and saute until translucent, about 5 minutes.

2. Add the garlic and saute for 1-2 minutes until fragrant. Add the pork and cook until lightly browned. 

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.

5. Serve as-is or with rice and/or refried beans on the side. Garnish with shredded cheese and chopped fresh cilantro.

Chopped onion, scallions, cilantro, jalapeño, and garlic. 

Pork shoulder, cut into large cubes. 

Saute onion first about 4-5 minutes until translucent, then add the garlic and cook another 1-2 minutes  

Add the pork and cook until lightly browned.  

Add the chopped cilantro, scallion and jalapeño. 

Add the enchilada sauce, canned diced green chiles and canned whole green chiles. 


Stir in seasoning, bring to a boil, then partially cover and reduce heat to a simmer. Cook for about 2 hours or until the meat is very tender. 

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