Chile Verde con Puerco (Mexican Green Chili w/Pork)
Chile Verde con Puerco (Mexican Green Chili w/Pork)
by OsoRetro
2 Comments
OsoRetro
My abuelita used to make this for me when I was a kid and it was my absolute favorite. She taught me this recipe when I was a teenager and an aspiring chef. My mom gave me a bunch of her recipes when she passed last year. I made it a goal to make them all and show my kids what real Mexican cooking, from the dirt roads of Durango is like.
I’ve been running through all these recipes and it’s been the best reconnecting with my abuelita over our love of feeding our families great food. I really miss her and I get very emotional cooking her dishes. This one hit hard.
I seasoned two pork shoulders with Sal de Elephante (she insisted on this specific salt), garlic powder, onion powder, paprika, cumin, oregano, and fresh cracked pepper. Seared a nice crust and dropped them in the slow cooker on low for 10 hours. I woke up at 3 am to make this dinner. But it was so worth it.
I peeled and washed 3 lbs of green tomatillos, and “fire roasted” them in my convection oven (I cheated abuelita I’m sorry I don’t have a gas stove) along with four fresh jalapeños, four Serrano chiles, 1.5 white onions, and two garlic heads with the tops cut off. Wrapped in plastic for ten minutes then peeled and blended, all of it.
After ten hours of slow cooking, the shoulder just falls apart, I removed some of the fat and added the pork to the Chile. Dropped in two bay leaves. Simmered another 2-3 hours on low heat.
Poured over a crispy baked potato because my kids were skeptical of green food. They absolutely loved it.
PalpitationOk5726
This is awesome, a family recipe that is genuine home cooking, great job posting.
2 Comments
My abuelita used to make this for me when I was a kid and it was my absolute favorite. She taught me this recipe when I was a teenager and an aspiring chef. My mom gave me a bunch of her recipes when she passed last year. I made it a goal to make them all and show my kids what real Mexican cooking, from the dirt roads of Durango is like.
I’ve been running through all these recipes and it’s been the best reconnecting with my abuelita over our love of feeding our families great food. I really miss her and I get very emotional cooking her dishes. This one hit hard.
I seasoned two pork shoulders with Sal de Elephante (she insisted on this specific salt), garlic powder, onion powder, paprika, cumin, oregano, and fresh cracked pepper. Seared a nice crust and dropped them in the slow cooker on low for 10 hours. I woke up at 3 am to make this dinner. But it was so worth it.
I peeled and washed 3 lbs of green tomatillos, and “fire roasted” them in my convection oven (I cheated abuelita I’m sorry I don’t have a gas stove) along with four fresh jalapeños, four Serrano chiles, 1.5 white onions, and two garlic heads with the tops cut off. Wrapped in plastic for ten minutes then peeled and blended, all of it.
After ten hours of slow cooking, the shoulder just falls apart, I removed some of the fat and added the pork to the Chile. Dropped in two bay leaves. Simmered another 2-3 hours on low heat.
Poured over a crispy baked potato because my kids were skeptical of green food. They absolutely loved it.
This is awesome, a family recipe that is genuine home cooking, great job posting.