I bought a beautiful large (5 lb) boneless port shoulder roast a few weeks ago. It was on sale so I grabbed it and threw it in the freezer, not knowing what I would make with it. I took it out of the freezer four days ago to defrost.
This morning I finally decided to make chile verde. I’d never made it before, but that didn’t stop me from trying. In fact, I’ve become more adventurous with my cooking lately, trying lots of new recipes and creating some of my own for the first time.
I browsed several recipes online to get some ideas of how to make the green sauce. This is what I came up with, which is an adaptation of Chile Verde on Simply Recipes.
5 lb. Boneless Pork Shoulder (pork butt roast)
1-2 Anaheim chilies, or jalapenos
3 TBSP fresh cilantro
2 TBSP Olive oil
Salt & pepper
1 small onion, chopped
1 TBSP minced garlic
- Remove husks from tomatillos. Slice in half crosswise and place on a baking sheet, cut side down. Roast under the broiler for up to 10 minutes, as long as necessary for them to start turning brown.
- While the tomatillos are broiling, roast Anaheim chilies over an open flame. Place roasted chilies in a plastic bag and seal. After a few minutes the blackened skin will peel off easily. Remove stem and seeds.
- Place tomatillos, chilies and cilantro in the blender. Pulse a few times to blend the ingredients into a sauce.
- Cut pork into 1-2 inch pieces. Remove excess fat when possible.
- Heat olive oil in a large skillet and brown pork in batches. Season the meat with salt and pepper.
- Place cooked pork in crock pot. Pour in green sauce.
- Saute the chopped onion and garlic in the pan used to brown the pork.
- Add sautéed onion and garlic to the crock pot.
- Add 1 cup of water. Stir and set to on LOW for 7-8 hours.
This recipe will make a large batch-serves 8 or more people. I used a 7 quart slow cooker for this large amount of meat. To fewer servings use less meat – about 3 lbs and omit decrease water to 1/2 cup.
Serve with warm tortillas, sour cream, guacamole and Mexican rice.