Chile Verde
By: McCormick Kitchens
Made With:
Served in warm tortillas or over rice, Chile Verde, or "Green Chile," is a popular Mexican stew starring tomatillos, poblano peppers, and fork-tender pork.
Served in warm tortillas or over rice, Chile Verde, or "Green Chile," is a popular Mexican stew starring tomatillos, poblano peppers, and fork-tender pork.
Key products
Instructions
- Spray large baking sheet with no stick cooking spray. Place tomatillos, poblano peppers, and jalapeno on prepared baking sheet. Broil on HIGH 12 minutes or until charred, turning halfway through. Remove from oven and cover with foil; let stand 10 minutes. Once cool enough to handle, peel the charred skin and remove seeds, if desired.
- Place tomatillos, peppers, chicken stock, onion, garlic, serrano powder and 1 teaspoon of the salt in blender container. Cover. Blend on HIGH until completely smooth; set aside.
- Season pork with remaining salt and pepper. Heat oil in Dutch oven or large deep saucepan on medium-high heat. Add pork; sear on each side until golden brown.
- Stir in tomatillo mixture, scraping up brown bits on bottom of pan. Bring to boil; cover. Reduce heat to medium-low and simmer 45 minutes or until pork is tender, stirring occasionally.
- Stir in cilantro and lime juice. Serve with rice and warmed tortillas, if desired.
