Pork Chile Verde Recipe by Lance Wilson
Cooking Instructions 1 To make the chile verde concentrate, if you don't already have a jarred batch, begin by seeding and coring all the chiles. 2 On high heat over a grill or under a broiler, grill the chiles, onion, and tomatillos until they show some char. 3 Add the grilled vegetables and the remaining concentrate ingredients to a large stock pot and bring to a simmer. Simmer until the tomatillos pop and give up their liquid. 4 Using either a blender or stick blender, blend the ingredients until smooth. 5 For the Chile Verde, cube the pork into large chunks. 6 Add the pork, the concentrate, and the cilantro to a pressure cooker, mix, and then cook on high pressure for 40 min followed by a natural pressure release. The pork will release enough liquid that you don't need to add more. If you're using a Dutch oven, bring the ingredients along with enough extra water or stock to cover the pork to a simmer and then cover and cook in a 300F oven for 3-4 hours, adding water as necessary to maintain a simmer. 7 While the pork is cooking, toss the new potatoes in some oil and roast on a baking sheet at 400F for 30 min. 8 Add the roasted potatoes and toss in the sauce. 9 Serve with tortillas, sour cream, queso fresco, avocado and extra cilantro. 1 To make the chile verde concentrate, if you don't already have a jarred batch, begin by seeding and coring all the chiles. 1 To make the chile verde concentrate, if you don't already have a jarred batch, begin by seeding and coring all the chiles. 2 On high heat over a grill or under a broiler, grill the chiles, onion, and tomatillos until they show some char. 2 On high heat over a grill or under a broiler, grill the chiles, onion, and tomatillos until they show some char. 3 Add the grilled vegetables and the remaining concentrate ingredients to a large stock pot and bring to a simmer. Simmer until the tomatillos pop and give up their liquid. 3 Add the grilled vegetables and the remaining concentrate ingredients to a large stock pot and bring to a simmer. Simmer until the tomatillos pop and give up their liquid. 4 Using either a blender or stick blender, blend the ingredients until smooth. 4 Using either a blender or stick blender, blend the ingredients until smooth. 5 For the Chile Verde, cube the pork into large chunks. 5 For the Chile Verde, cube the pork into large chunks. 6 Add the pork, the concentrate, and the cilantro to a pressure cooker, mix, and then cook on high pressure for 40 min followed by a natural pressure release. The pork will release enough liquid that you don't need to add more. If you're using a Dutch oven, bring the ingredients along with enough extra water or stock to cover the pork to a simmer and then cover and cook in a 300F oven for 3-4 hours, adding water as necessary to maintain a simmer. 6 Add the pork, the concentrate, and the cilantro to a pressure cooker, mix, and then cook on high pressure for 40 min followed by a natural pressure release. The pork will release enough liquid that you don't need to add more. If you're using a Dutch oven, bring the ingredients along with enough extra water or stock to cover the pork to a simmer and then cover and cook in a 300F oven for 3-4 hours, adding water as necessary to maintain a simmer. 7 While the pork is cooking, toss the new potatoes in some oil and roast on a baking sheet at 400F for 30 min. 7 While the pork is cooking, toss the new potatoes in some oil and roast on a baking sheet at 400F for 30 min. 8 Add the roasted potatoes and toss in the sauce. 8 Add the roasted potatoes and toss in the sauce. 9 Serve with tortillas, sour cream, queso fresco, avocado and extra cilantro. 9 Serve with tortillas, sour cream, queso fresco, avocado and extra cilantro. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chocolate Cheesecake Chicken Broast (Air fryer made Quick n easy) Gochujang (korean red pepper paste) Lauren's Bulgogi Pan-fried firm tofu Chocolate Cheesecake Chicken Broast (Air fryer made Quick n easy) Gochujang (korean red pepper paste) Lauren's Bulgogi Pan-fried firm tofu Grandmas Pizza Pie Mixed Flour Halwa Tex Mex Pork Chops Sabudana Kheer Chocolate Cheesecake Gochujang (korean red pepper paste) Fried rice with kailan and chinese sausage Ghugni, Aloochop Chaat Cauliflower 65 Filling Yogurt Grandmas Pizza Pie Mixed Flour Halwa Tex Mex Pork Chops Sabudana Kheer Chocolate Cheesecake Gochujang (korean red pepper paste) Fried rice with kailan and chinese sausage Ghugni, Aloochop Chaat Cauliflower 65 Filling Yogurt