Mexican Chile Verde stew can be made with chicken, pork or beef and can be spicy or not. The roasted tomatillos in the homemade chile verde sauce add the semi-tart, delightful flavor common to verde sauces, but this can be made with store-bought chile verde sauce also.
1.5poundstomatilloshusked, rinsed and coarsely chopped
5-6clovesgarlicpeeled
1bunchcilantroreserve some for garnish if desired
1bunchgreen onions
2-3green chilesmild or medium- I used 1 Anaheim and 2 poblanos
1cupunsalted chicken brothcan add more if needed
For the Stew:
2tablespoonsolive oilor lard
3poundspork shoulder or chuck roastcut into fairly large cubes (about 1 1/2 inches)
1largeonioncoarsely chopped
1tablespooncumin seedsor 1 teaspoon dried cumin
1teaspoonsmoked chipotle spice
1teaspooncinnamon
1teaspoonoregano
1.5teaspoonsalt
1cupchicken brothmay need more broth to thin the stew
Instructions
To Make Verde Sauce:
Heat the oven to broil. Cut the tomatillos in half the tomatillos and place them, along with 6 unpeeled garlic cloves, on a baking sheet and broil for 5-6 minutes
1.5 pounds tomatillos, 5-6 cloves garlic
In a food processor or a blender add 1/2 of the pan of the roasted tomatillos, all of the roasted garlic cloves, cilantro, coarsely chopped green onions and peppers, and 1 cup chicken broth. Puree until chunky or smooth, depending on your preference. This is the salsa verde. Set aside.**Note: if you want to skip this step you can use prepared salsa verde.
1 bunch cilantro, 1 bunch green onions, 2-3 green chiles, 1 cup unsalted chicken broth
For the Pork Stew:
Cut the meat into 1-2 inch pieces, removing some of the fat if it is really fatty. Heat 2 tablespoons olive oil in a dutch oven or a large skillet over high heat. Sprinkle meat with salt while waiting for the oil to heat (can sprinkle with pepper also if desired).
Add pork or beef pieces to the heated pot, working in batches (don't crowd, 3 pounds of meat will need to be divided into 2 batches). Cook until each side is browned, turning to brown the other side also. Remove meat to a plate with a long slotted spoon or long tongs (the oil splatters) and cook the next batch.
When all meat is browned and removed from pot, lower the heat to medium and add the chopped onion to the leftover oil in the pot and cook about 5 minutes or until translucent.
1 large onion
Add the spices, stir in and cook 1 minute. Return pork to the pot, along with any juices on the plate. Add 2 cups of the salsa verde (either purchased or the chile verde salsa made earlier), 1 cup of broth, stir and bring to a gentle boil.