pork chile verde

There are a lot of different ways to make chile verde but this version gets it’s green color from tomatillos and jalapeño peppers. If you want it a little hotter, add in more jalapeño.

2/3 pound tomatillos
3 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1 pound lean pork shoulder, butt, or chops, cut into 1-inch cubes
1/2 white onion, roughly chopped
1 clove garlic, finely minced
1/2 jalapeño, seeded and finely minced
1 1/2 teaspoons dried oregano
1/2 cup low-sodium vegetable or chicken stock
2 tablespoons scallions, white and light green parts, roughly chopped, for garnish
2 tablespoons fresh cilantro, roughly chopped, for garnish

White rice, for serving

1. Preheat oven to 425°F.
2. Remove papery outer layer from tomatillos and rinse under warm water. Cut each in half and place on a baking sheet and drizzle with 1 tablespoon oil. Season with salt and pepper. Gently toss to evenly coat. Roast for about 15 minutes, until softened. Set aside to cool slightly.
3. When cool enough to handle, transfer tomatillos to a blender and pulse until smooth. Set aside.
4. In a large pot, heat 1 tablespoon oil over medium heat.
5. Season pork with salt and pepper. Add to pot and brown pork on all sides (cooking in batches if necessary as to not overcrowd pot), about 10 minutes. Remove with a slotted spoon and set aside.
6. Add remaining 1 tablespoon oil to pan. Add onions to pan and cook until softened, about 5-7 minutes. Add garlic and jalapeño and cook for another 1-2 minutes. Season with salt and pepper. Add pork back to pot, along with oregano, tomatillo sauce and stock. Bring to a boil; reduce heat to low heat and cook until pork is tender and sauce has thickened, stirring occasionally, for at least 2 hours.
7. Top with scallions and cilantro right before serving. Serve warm over rice.

Serves 2.