Chile Verde

Picture of Chile Verde



  1. Spray a large baking sheet with nonstick cooking spray or grease with oil. Cut the tomatillos in half. Stem and removed seeds from Jalapenos and Poblanos (For extra spice, keep some Jalapeno seeds in the peppers). Place the tomatillos, jalapenos and poblanos on the baking sheet and place under the broiler. Broil on high for 10-15 minutes, flipping the vegetables over, halfway through.
  2. Remove the baking sheet from the broiler and cover with aluminum foil. Let sit for 10 minutes. Uncover and remove any very burnt skin. Leave some dark skin on for flavor.
  3. Ad the tomatillos, peppers, onions and garlic to a blender and blend until smooth. Set aside until ready to use.
  4. Heat the cooking il in a large pot or Dutch over over medium-high heat. Add the pork and season generously with salt and black pepper. Cook the meat on all sides until browned, about 10 minutes.
  5. Stir in the tomatillo salsa Verde, and make sure to scrape the bottom of the pork pan to get all the brown bits for flavor. Cover, reduce the heat to low, simmer and cook for 2.5-3 hours, until pork is tender. (Hint: this can also be done in the slow cooker. Place tomatillo salsa Verde and pork into the slow cooker. Cook on high for 4 hours).
  6. Time to assemble! Place a tortilla in a pan over low heat. Sprinkle with some cheese. Add the chile Verde mixture. Top with lime and coleslaw (Make sure the coleslaw is just plain, not mixed with any dressing).
  7. Serve and enjoy!