Pork Chile Verde with Red Chile Salsa

Pork Chile Verde with Red Chile Salsa
Photo by Marcus Nilsson


  • 6 garlic cloves
  • Fresh cilantro
  • 2 teaspoons dried oregano (preferably mexican)
  • 1 ½ cups (packed) fresh cilantro with tender stems
  • 1 pound yukon gold potatoes
  • 1 bunch green onions
  • olive oil
  • + 8 more ingredients
    • 1 4- to 4 1/2-pound pork shoulder (boston butt)
    • ¾ cup diced roasted peeled seeded mild green chiles ( (such as Hatch or Anaheim)
    • 1 large onion
    • look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and latin markets.
    • 3 cups chicken stock or low-sodium chicken broth
    • 1 pound tomatillos
    • 1 tablespoon cumin seeds
    • Red chile salsa

Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside. Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasion...

View full recipe at Epicurious


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