Southwestern Pork Chile Verde

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Broil or roast the tomatillos, green chiles, jalapeños, onion, and garlic until blistered; stem and seed the chiles as desired.

Ingredients quick view

2 1/2 pounds pork shoulder, cubed

1 1/2 pounds tomatillos, husked

4 poblano or Anaheim chiles

2 jalapeños

1 large onion, quartered

4 cloves garlic

1 cup chicken stock

1 teaspoon ground cumin

1 teaspoon Mexican oregano

1 teaspoon salt

Cook the chili verde low and slow for the best flavor.

Feel free to adjust the spices to match your heat preference.

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