Introduction
Discover the vibrant flavors of traditional Mexican cuisine with our Pork Chile Verde with Red Chile Salsa. This recipe is a hearty and authentic dish that captures the essence of classic chile verde, infused with robust pork flavor and balanced by a tangy homemade red chile salsa.
Tips for this Recipe
For optimal results, use fresh ingredients where possible. Sautéing the vegetables at the start enhances their flavors, and simmering them slowly in broth allows the pork to absorb all the rich spices and create a tender texture. Remember, making salsa from scratch is key for authenticity.
Why you will love this recipe
The perfect blend of smoky pork and bold chile verde with the freshness of homemade red Chile Salsa makes Pork Chile Verde an unforgettable meal. It’s a comforting dish that brings families together, offering both warmth and zestful flavors that cater to all palates.
Ingredients
- 3 cups (or more) chicken broth
- 1 pound tomatillos, husked and cut into 1/2-inch wedges
- 1 bunch green onions, coarsely chopped
- 1 1/2 cups fresh cilantro with tender stems
- Olive oil
- 6 garlic cloves, peeled
- 1 pork shoulder (Boston butt), cut into 1 1/2-inch cubes
- 1 large onion, chopped (about 2 cups)
- 1 tablespoon cumin seeds
- 3/4 cup diced roasted peeled seeded mild green chiles
- 2 teaspoons dried oregano (preferably Mexican)
- 1 pound yukon gold potatoes, cut into 3/4-inch cubes
- Fresh cilantro for garnish
- Red chile salsa (homemade)
Adviced equipments
- Hand Blender – Essential for making homemade salsas or purees.
- Dutch Oven – Versatile pot for simmering the pork filling.
- Large Skillet – Useful for sautéing onions, garlic, and peppers.
- Food Processor – Quick chopping or pureeing of tomatoes, garlic, chiles.
- Cutting Board – For preparing fresh ingredients.
- Mixing Bowls – To combine and marinate ingredients.
- Can Opener – If using canned tomatoes or chiles.
- Measuring Cups – Accurate measurements for ingredients.
- Spoons – For measuring and mixing.
- Baking Sheet – Useful for baking components of the meal or presentation purposes.
History of the recipe
The origins of Chile Verde can be traced back to ancient Mesoamerican cultures, where various indigenous peoples prepared similar dishes. The name “verde” literally means green in Spanish and refers to the color from tomatillos or chiles used in making the sauce.
Pork Chile Verde became a staple of Mexican cuisine, especially in regions like New Mexico where it was embraced by both indigenous people and settlers. It represents the fusion of diverse cultures and their culinary practices, creating a dish that is now cherished for its rich history and mouthwatering flavors.
Fun facts about this recipe
Did you know? The traditional method of making Chile Verde involves roasting the chiles directly over an open flame or in a comal before peeling them and incorporating them into the sauce. This technique imparts a smoky flavor that is quintessential to this dish’s unique profile.
Making your own salsa allows you to control the heat level and adjust it according to personal preference. Homemade salsas, like our Red Chile Salsa in Pork Chile Verde with Red Chile Salsa recipe, offer a fresher taste that elevates the dish beyond store-bought alternatives.
The use of ingredients such as yukon gold potatoes and cumin seeds are not only for flavor but also reflect regional variations where different spices and vegetables might be included in local interpretations of Chile Verde.
