This authentic Tomatillo Chile Verde pork recipe is
delicious served "con arroz blanco y tortillas harina" (with white rice
and flour tortillas). If you like thick chile verde sauce, simmer with the
lid off to reduce the sauce to the right thickness for your taste.
1 pork shoulder roast, boneless, about four pounds, cut into approx 1"
2 medium white onions, chopped
6 cloves garlic, minced
3 tablespoons cooking oil
2 tablespoons flour
4 cups chicken broth
2 cups water
3 large fresh pasilla (or ancho) chiles
4 medium ripe tomatoes, peeled and coarsely chopped
15 jalapeno chiles, seeded and deveined, then coarsely chopped
10 tomatillos, husked, boiled 10 minutes, then cooled and chopped
3 medium yellow or white potato (not russets) diced
1 tablespoon salt (or to taste)
Ground black pepper to taste
1 tablespoon whole cumin seed
Heat oven to broil or heat outside grill to very high heat.
Husk tomatillos and boil for about 10 minutes. Remove from boiling water
and set aside to cool.
While tomatillos are boiling, broil or grill the pasilla chiles and
tomatoes until charred. Cool until they can be handled and chop along with
the tomatillos (saving as much of the the juices as possible).
While vegetables are cooling, heat oil in a large cast iron pot over medium
high heat, add half the cooking oil and half the pork, cook and stir until
pork is browned. Remove pork from pan and set aside. Add the rest of the
cooking oil and the pork to the pan and brown. Remove this pork from the
pan and set aside with the first batch.
Add the onion and garlic to the cooking pot (there should be oil enough
from the pork in the pot still, but if not, add a bit more oil) and cook
until tender, stirring often. Sprinkle in the flour, stirring and cooking
for about 3 minutes. Return the pork to the pan.
Add the chopped pasilla chiles, tomatoes, tomatillos and remaining
ingredients to the pot. Bring to a boil and simmer, mostly covered, for 2
to 4 hours. Remove lid to reduce sauce to desired consistency or add more
water if it becomes too dry.