Recipe courtesy of Jocqui Smollett
Print
Total:
3 hr 10 min
Active:
1 hr 20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

  • 4 pounds boneless, skinless pork shoulder
  • 1 tablespoon ground coriander 
  • 2 teaspoons paprika 
  • 1 teaspoon ground cumin 
  • Kosher salt 
  • 4 tablespoons vegetable oil
  • 2 cups 1/4-inch diced red onion (from about 1 large onion) 
  • 1/4 cup minced garlic 
  • 4 dried chiles de arbol 
  • Four 12-ounce bottles Mexican lager 
  • 1 pound tomatillos 
  • 4 Anaheim peppers 
  • 4 poblano peppers 
  • 1 cup lightly packed fresh cilantro (stems and leaves), plus more leaves, for serving
  • 1/4 cup lime juice  
  • 4 ounces roasted pepitas
  • Tortilla chips, for serving 
  • Pickled Red Onions and Fresno Chiles, for serving, recipe follows
  • Crema, for serving 
Pickled Red Onions and Fresno Chiles:
  • 1 cup distilled white vinegar
  • 1/4 cup lime juice 
  • 1/4 cup orange juice 
  • 1 tablespoon brown sugar 
  • Kosher salt 
  • 2 Fresno chiles, thinly sliced 
  • 1 red onion, thinly sliced 

Directions

Preheat the oven to 400 degrees F.

Cut the pork into 1-inch cubes and place in a large bowl. Combine the coriander, paprika, cumin and 2 tablespoons salt in a small bowl. Coat the pork with the dry rub.

Heat 2 tablespoons of the oil in a large Dutch oven. Working in batches, add the pork and cook until browned on all sides, 8 to 10 minutes. Transfer to a large bowl. Saute the onion and garlic in the oil until softened, 6 to 8 minutes, being careful not to burn the garlic. Add the pork back to the pot. Stir in the dried chiles de arbol and cover with the Mexican lager. Bring to a boil and reduce to a rolling simmer. Cook until all the liquid evaporates, about 1 hour 30 minutes.

Meanwhile, toss the tomatillos, Anaheim peppers and poblano peppers with the remaining 2 tablespoons oil and 1 tablespoon salt on a baking sheet. Roast in the oven, turning once halfway through, until the tomatillos have browned and the peppers are charred, about 30 minutes. Let cool, about 25 minutes.

When cool enough to handle, place the tomatillos in a blender. Remove the skin and stems from the peppers (keeping the seeds intact) and add them to the blender with the tomatillos. Add the cilantro, lime juice and 2 teaspoons salt. Blend until completely smooth. Hold the sauce at room temperature until the pork finishes cooking.

When the liquid from the Dutch oven has reduced completely, check the pork to make sure it is tender but still holds its shape. Remove and discard the chiles de arbol. Top the pork with the tomatillo sauce and cook over medium heat just until it begins to simmer, about 10 minutes.

Serve the chili verde with roasted pepitas, tortilla chips, Pickled Red Onions and Fresno Chiles, crema and cilantro leaves.

Pickled Red Onions and Fresno Chiles:

Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.

Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chili Verde

Recipe courtesy of Karen Ray

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce

Recipe courtesy of David Rocco

Adobo Roast Pork with Salsa Verde

Recipe courtesy of Aaron Brooks

Green Pork Chili

Recipe courtesy of Bobby Flay

Beef and Pork Chili

Recipe courtesy of Eddie Russell

Green Pork Chili

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c