Pork Chile Verde

 

Pork Chile Verde

adapted from epicurious.com
Green chiles and tomatillos are a staple of New Mexican cuisine and give this pork and potato stew a delightfully tart flavor. Our version saves hours in the kitchen by using ready-to-eat canned pork and jarred salsa verde.
Prep Time 10 mins
Cook Time 45 mins
Course Entree, Main Course
Cuisine Mexican
Servings 12
Calories 210 kcal

Ingredients
  

  • 1 tablespoon canola oil
  • 1 large onion
  • 1 can (24-ounces) pork with juices
  • 2 teaspoons cumin seed
  • 2 cups chicken broth
  • 2 teaspoons oregano
  • 1 jar (16-ounces) salsa verde
  • 1 can (4-ounces) chopped roasted green chiles
  • 1 pound Yukon gold potatoes
  • 1 bunch cilantro
  • 1/2 pound tomatillos (optional)

Instructions
 

  • Rinse and chop onion, potatoes, cilantro, and tomatillos, if using. Set cilantro and potatoes aside. Remove pork from the can, reserving canned juices, and break it up on a cutting board.
  • Heat oil in a large pot over medium-high heat. Add onions and sauté until soft. Add cumin seed and stir until seeds are toasted.
  • Reduce heat to medium and add pork. Cook 5 minutes until the pork is heated through. Add tomatillos, if using, and cook another 2-3 minutes.
  • Add salsa verde, chicken broth, reserved canned juices, chiles, oregano and potatoes to pot. Cover and simmer over medium-low heat for about 30 minutes or until potatoes are tender.
  • Portion into bowls and garnish with chopped cilantro and red chile salsa.

Notes

Smart Shopping Tips
  • Look for Mexican oregano in the Latin foods aisle at your favorite grocery. It has a deeper, almost smoky flavor compared to Mediterranean oregano, which is more lemony.
Cooking & Serving Tips:
  • If you have a blender, try making this red chili salsa to add as a garnish:
    • Remove seeds and stems and coarsely tear dried ancho chiles. Fry them with slices of garlic in 1 tablespoon olive oil, stirring frequently for about 1-2 minutes over medium heat. Add one cup water and remove from heat. Place mixture in a blender with 1/4 teaspoon cinnamon and 1 tablespoon honey. Puree until smooth. Transfer to a small bowl and season with salt to taste.
  • Serve this along side a small green salad and warm corn tortillas for a complete MyPlate meal.
  • Red potatoes may be used in place of Yukon gold.