Pork Chile Verde with Red Chile Salsa
Epicurious.com
Epicurious.com
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 3 cups (or more) chicken broth, divided
  • 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
  • 1 bunch green onions, coarsely chopped
  • 1 1/2 cups (packed) fresh cilantro with tender stems
  • Olive oil
  • 6 garlic cloves, peeled
  • 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, 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 (such as Hatch or Anaheim)
  • 2 teaspoons dried oregano (preferably Mexican)
  • 1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
  • Fresh cilantro
  • Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

Instructions

Comments

Log in or Register to write a comment.