This is just so good! We love it served with corn tortillas, pico de gallo, and sour cream.
Pork Chile Verde
- 3 pound pork shoulder cut into 2″ cubes
- 1 onion, chopped
- 2 tbsp minced garlic
- 1 tsp cumin
- 1/2 tsp onion powder
- 1 tsp oregano
- 2 cups chicken broth
- 2 pounds roast, peeled, and chopped chilies (either Hatch of Anaheim)
- 8 tomatillos, husks removed, roasted, and roughly chopped
- 2 bay leaves
- 1/2 cup cilantro
Pat pork dry and season generously with salt and pepper.
In a deep dutch oven heat 1 tablespoon oil over medium-high heat. Add half of the pork cubes and cook until moving until one side is well browned about 4 minutes. Stir pork and continue to cook until browned on most sides. Remove and repeat with the remaining pork. Remove pork and set aside.
In the same dutch oven, add 1 tablespoon of oil and heat over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, and oregano and cook until fragrant. Add broth, scraping up all the browned bits and the bottom of the pan. Add chiles, tomatillos, bay leaves, and cilantro. Reduce heat to low and simmer for 5 minutes.
Add pork to dutch oven, cover, and put in oven. Cook for 2 1/2 hours at 325 degrees.
Alternatively, you can cook this in a slow cooker for 6-7 hours. I recommend using a slow cooker liner to make clean-up easy!
