Recipe courtesy of Soul Groove

Chile Verde del Gringo Loco

  • Level: Easy
  • Total: 4 hr
  • Prep: 30 min
  • Cook: 3 hr 30 min
  • Yield: 8 servings
Share This Recipe

Ingredients

2 pounds fresh tomatillos, husked

4 cloves garlic, peeled

2 Anaheim chiles, halved lengthwise and seeds removed

2 Anaheim chiles, halved lengthwise and seeds removed 

2 jalapenos, halved lengthwise and seeds removed

2 jalapenos, halved lengthwise and seeds removed 

2 serrano chiles, halved lengthwise and seeds removed

1/2 large yellow onion, cut into 1/2-inch-thick slices

4 tablespoons extra-virgin olive oil

5 pounds boneless pork shoulder, large fatty areas trimmed, cut into 2-inch chunks

1 cup all-purpose flour

2 cups chicken stock

1/4 cup tequila

2 tablespoons chopped fresh cilantro

1 1/2 tablespoons Mexican oregano

1 tablespoon cumin

2 bay leaves

Salt and pepper

Directions

  1. Preheat the oven to 425 degrees F.
  2. Rinse the tomatillos and pierce with a fork. Put the tomatillos, garlic, Anaheim chiles, jalapenos, serrano chiles and onions on a sheet pan and drizzle with 2 tablespoons of the olive oil. Roast, turning occasionally, until dark brown in some areas but still retaining some integrity, 10 to 15 minutes. Roughly chop the tomatillos, Anaheim chiles and onions into 1/2-inch pieces; dice the garlic, jalapenos and serrano chiles.
  3. Heat the remaining 2 tablespoons olive oil in large pot. Dredge the pork in the flour, and then brown in the pot over medium-high heat. Remove with a slotted spoon and set aside on a plate.
  4. Reduce the heat to medium low; add the chicken stock and tequila, and bring to a simmer. Use a wooden spoon to dislodge any browned residue from the meat on the bottom of pan to create a rich broth. Add the meat and vegetables back to the pot. Add half of the cilantro, the oregano, cumin and bay leaves, and simmer, uncovered, until the pork falls apart easily when forked, about 3 hours. Add salt and pepper to taste.
  5. Sprinkle with the remaining cilantro and serve.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.