Chili Verde by white plate blank slate

pork shoulder, canola oil, tomatillos, poblano peppers, anaheim peppers, white onion, garlic, jalapeno chile, cumin, oregano, chicken stock, white beans, cilantro, queso fresco

– 1 3-pound piece of boneless pork shoulder, trimmed and cut into 3-inch chunks
– 1 tbsp. canola oil
– 12 tomatillos, husked and rinsed
– 4 poblano peppers
– 2 Anaheim chiles, seeded and roughly chopped
– 1/2 white onion, roughly chopped
– 3 garlic cloves, peeled and smashed
– 2 jalapeno chiles, seeded, deribbed and coarsely chopped
– 1 1/2 tsp. cumin
– 1/2 tsp. oregano, preferably Mexican
– 1 1/2 cups chicken stock
– 2 cans white beans, drained and rinsed
– Chopped cilantro, for serving
– Qeuso fresco, for serving




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