Chile Verde

adapted from Saveur

Serves 4 to 6

Notes: next time slow cook and shred pork shoulder instead of method below.


  • ¼ cup canola oil
  • 2 lb. boneless pork shoulder, cut into ½" cubes
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup flour
  • 8 oz. ground breakfast sausage
  • 1 tbsp. ground cumin
  • 1 tbsp. green chile powder (we've never seen green chile powder for sale, so we just use a mild red)
  • 1 dried pasilla chile, stemmed, seeded, and chopped
  • ½ cup chopped scallions
  • 12 tomatillos, husked, rinsed, and finely chopped
  • 2 medium yellow onions, finely chopped
  • 1 jalapeño, stemmed and finely chopped
  • 2 Anaheim chiles, stemmed, seeded, and finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 2 cups chicken stock
  • 1 (15-oz.) can green enchilada sauce, such as Hatch
  • juice of 1/2 lime, about 1 Tbs
  • Hot sauce, for serving
  • Roughly torn cilantro leaves, to garnish

Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper; toss with flour. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, chili powder, and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions, serranos, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, stock, and enchilada sauce; cook until pork is tender, about 30 minutes. Garnish with cilantro; serve with hot sauce.

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