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Pork Shoulder Chile Verde

Name: Pork Shoulder Chile Verde
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Ingredients: 1 lb of tomatillos (about 8 medium), husks removed and rinsed; 2 of poblano peppers (about 8 oz), cut in half lengthwise, stem and seeds removed; 2 of Anaheim peppers (about 6 oz), cut in half lengthwise, stem and seeds removed; 1 large of jalapeño (about 2 oz), cut in half lengthwise, stem and seeds removed; 1 medium of yellow onion (about 8 oz), peeled and cut into quarters; 1 head of garlic (10 to 12 cloves), peeled and left whole; 0.25 cup of plus 2 Tbsp vegetable oil; 2 Tbsp of tomato paste; 3 Tbsp of kosher salt; 2.5 lb of boneless pork shoulder with a ¼- to ½-inch-thick fat cap, cut into 1-inch chunks; 1 cup of (about 2 oz) packed cilantro leaves and stems; 1 cup of lager beer; 0.5 cup of low-sodium chicken stock; 1 Tbsp of Mexican or Italian oregano; 2 tsp of ground cumin; 2 tsp of ground coriander; 1 tsp of freshly ground black pepper; 0 of Optional toppings: Fried tortilla chips or strips and cilantro leaves

Ali Clarke and Santos Loo

May 2, 2023

Chile verde is a stew from Northern Mexico that typically slowly cooks pork in a sauce made of green chiles, tomatillos, and cilantro. The green sauce is tangy and mild, despite all of the chiles used, and it complements the rich, tender pork perfectly. Every part of this recipe, from searing the meat and roasting the vegetables to braising the meat in the sauce is done in the Anova Precision Oven, so all you really need to do is hit the start button and lunch or dinner is ready to go. Serve the chile verde with rice, beans, or turn any leftovers into tacos or a burrito. Notes: Despite the variety of peppers used in this recipe, the chile verde is very mild in flavor. If you’d like a bit spicier sauce, keep the seeds in the peppers. Pick a pork shoulder that has a nice fat cap still on. Look for a fat cap ¼- to ½-inch thick. The fat will add a rich flavor and texture to the pozole as it cooks. This recipe uses Diamond Crystal kosher salt.

Serves

Prep Time

00:45

Cook Time

01:30

Ingredients

1 lb

tomatillos (about 8 medium), husks removed and rinsed

poblano peppers (about 8 oz), cut in half lengthwise, stem and seeds removed

Anaheim peppers (about 6 oz), cut in half lengthwise, stem and seeds removed

1 large

jalapeño (about 2 oz), cut in half lengthwise, stem and seeds removed

1 medium

yellow onion (about 8 oz), peeled and cut into quarters

1 head

garlic (10 to 12 cloves), peeled and left whole

¼ cup

plus 2 Tbsp vegetable oil

2 Tbsp

tomato paste

3 Tbsp

kosher salt

2.5 lb

boneless pork shoulder with a ¼- to ½-inch-thick fat cap, cut into 1-inch chunks

1 cup

(about 2 oz) packed cilantro leaves and stems

1 cup

lager beer

½ cup

low-sodium chicken stock

1 Tbsp

Mexican or Italian oregano

2 tsp

ground cumin

2 tsp

ground coriander

1 tsp

freshly ground black pepper

Optional toppings: Fried tortilla chips or strips and cilantro leaves

Steps

1. Preheat the Oven

Rack

Place one oven rack in position 4 and one in position 1.

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Rear, Top

2. Prepare the Aromatics

In a large bowl, toss together the tomatillos, chiles, onion, garlic, and ¼ cup vegetable oil until evenly combined. Spread out evenly on the Anova sheet pan.

3. Prepare the Meat

To the same bowl, toss together the pork shoulder pieces, remaining 2 tablespoons vegetable oil, tomato paste, and 2 tablespoons salt until evenly combined. Spread out on a quarter sheet pan.

4. Roast the Aromatics and Meat

Rack

Place the meat on the top rack and the aromatics on the bottom rack, and roast for 20 minutes, or until the aromatics soften and the meat is charred in spots. Remove the meat from the oven and leave the vegetables to continue roasting.

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Rear, Top

00:20 Timer

5. Strain the Liquid from the Meat

Set a fine mesh strainer over a medium bowl. Remove the pork pieces to a plate and strain the liquid from the sheet pan into the bowl. Place the pork back on the sheet pan, placing the charred side down. Reserve the liquid for later.

6. Maintain Oven Temperature

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Rear, Top

7. Finish Roasting the Meat and Aromatics

Rack

Place the meat back in the oven on the top rack and roast for 10 more minutes, or until the peppers and garlic soften and begin to char, the tomatillos burst and the meat is charred in spots on the second side. Remove the aromatics and meat from the oven.

Sous Vide Mode: Off

Steam: Off

Temp: 400°F

Heat: Rear, Top

00:10 Timer

8. Adjust the Oven Temperature

Rack

Remove the oven rack in position 4.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear, Top

9. Make Chile Verde Sauce

Add the roasted chiles, onions, and garlic to a blender along with the cilantro, beer, and stock. Blend until smooth.

10. Assemble the Chile Verde

To a heatproof pot or 5- to 7.5-quart Dutch oven (approximately 10 inches wide and 4 inches deep) add the roasted meat, strained liquid, blended chile verde sauce, remaining 1 tablespoon salt, oregano, cumin, coriander, and black pepper. Stir to evenly combine.

11. Braise the Chile Verde

Rack

Cover the pot with a lid and braise for 1 hour, or until the pork is tender but still holds its shape, and the sauce thickens slightly and turns a deep green color.

Sous Vide Mode: Off

Steam: Off

Temp: 325°F

Heat: Rear, Top

01:00 Timer

12. Serve

Divide the chile verde between four bowls and add any toppings you may desire.