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This is a recipe that I make often. It’s not fussy and is low-carb. My house smells great while it is simmering all afternoon. It is gluten-free. It is based upon the recipe found at foodnetwork.com. On the day I took these photos, I served the Chile Verde with Spicy Sweet Potatoes and Corn Pudding.

  • Ingredients
  • 1-1/2 pounds tomatillos
  • Vegetable oil
  • 4 pounds pork roast (butt or shoulder is best, but I used a lean loin), trimmed of fat and cut into 2″ pieces
  • Kosher salt
  • Pepper
  • 3 onions, chopped
  • 2 green bell peppers, seeded and chopped into 1″ pieces
  • 2 Anaheim or poblano chiles, seeded and chopped into 1″ pieces
  • 2-3 jalepeno peppers, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 Tbsp. dried oregano
  • 2 tsp. ground cumin
  • 1-1/2 tsp. ground coriander
  • 2 bay leaves
  • 1 bunch cilantro, chopped
  • 4 cups chicken stock

In prepping the tomatillos, this is what I do, but I’m sure there is a better, more flavorful way. I’m just going for the easy way. Preheat the oven to 450 degrees. Prepare a baking sheet by covering with foil. I do not oil or grease the foil. Peel off and discard the tomatillo husks. Rinse the tomatillos. Slice in half and place each half, skin side up on the prepared baking sheet. Roast until brown spots appear on the skins. Remove from oven and let cool. Turn off your oven, you’re done with it. Once the tomatillos are cool, chop them. This is sort of messy. Set the tomatillos aside.

Heat a very large cooking pot. Swazz a bit of vegetable oil into the bottom. Liberally salt and pepper the pork pieces. In batches (mine was 3 batches), over high heat, brown the pork cubes and then set aside. Add more oil as necessary.

In the same pot, add the onions and bell peppers. Saute until the onions are translucent. Add the chiles and the jalepenos. Saute awhile longer. Add the garlic and saute a little longer. Stir in the prepared tomatillos, oregano, cumin, coriander, bay leaves, and cilantro. Add the pork back into the pot. Add enough chicken stock to cover the meat. Season with salt and pepper.

Bring to a boil and then reduce heat to simmer, uncovered, over low heat for 2-3 hours stirring occasionally until the meat is fork tender. Add chicken stock as needed. Adjust the seasoning with salt and pepper. Yields 6-8 servings.