Pork Chile Verde
This recipe was developed for a canned chile verde concentrate (which you may have been the recipient of!). The concentrate can be jarred and processed and is shelf stable for months. This recipe is scalable and each batch fits into 1 qt Mason jars.
If you already have the concentrate you can skip to the pressure cooking step 5. I've also included a Dutch oven modification in case you don't have a pressure cooker.
Enjoy!
Pork Chile Verde
This recipe was developed for a canned chile verde concentrate (which you may have been the recipient of!). The concentrate can be jarred and processed and is shelf stable for months. This recipe is scalable and each batch fits into 1 qt Mason jars.
If you already have the concentrate you can skip to the pressure cooking step 5. I've also included a Dutch oven modification in case you don't have a pressure cooker.
Enjoy!
Cooking Instructions
- 1
To make the chile verde concentrate, if you don't already have a jarred batch, begin by seeding and coring all the chiles.
- 2
On high heat over a grill or under a broiler, grill the chiles, onion, and tomatillos until they show some char.
- 3
Add the grilled vegetables and the remaining concentrate ingredients to a large stock pot and bring to a simmer. Simmer until the tomatillos pop and give up their liquid.
- 4
Using either a blender or stick blender, blend the ingredients until smooth.
- 5
For the Chile Verde, cube the pork into large chunks.
- 6
Add the pork, the concentrate, and the cilantro to a pressure cooker, mix, and then cook on high pressure for 40 min followed by a natural pressure release. The pork will release enough liquid that you don't need to add more.
If you're using a Dutch oven, bring the ingredients along with enough extra water or stock to cover the pork to a simmer and then cover and cook in a 300F oven for 3-4 hours, adding water as necessary to maintain a simmer.
- 7
While the pork is cooking, toss the new potatoes in some oil and roast on a baking sheet at 400F for 30 min.
- 8
Add the roasted potatoes and toss in the sauce.
- 9
Serve with tortillas, sour cream, queso fresco, avocado and extra cilantro.
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