Easiest Chile Verde by Good Dinner Mom

cumin seeds, pork shoulder, tomatillos, poblano peppers, anaheim peppers, jalapeno or serrano chilles, yellow bell pepper, green onions, white onion, garlic, dried mexican oregano, kosher salt, habanero peppers, cilantro leaves, asian fish sauce, flour or corn tortillas and lime wedges

Prep Time: 15 min
Cook Time: 28 min
Total Time: 43 min

Category:

– 1 tablespoon plus 1 teaspoon whole cumin seed (toasted and ground)
– 4 pounds boneless pork shoulder (cut into 1 to 2-inch chunks)
– 3/4 pound tomatillos (about 4 tomatillos, quarterd, husks discarded)
– 2/3 pound Poblano peppers (about 2 peppers, roughly choppd, seeds and stems discarded)
– 6 ounces Anaheim or Cubanelle peppers (about 2 peppers, roughly chopped, seeded and stemmed)
– 2 jalapeno or serrano chilles (roughly chopped, keep seeds, discard stems (1 extra for added heat, if desired)
– 1/2 yellow bell pepper (roughly chopped)
– 1/2 cup green onions, (rough chopped)
– 1 medium white onion (about 1 cup, roughly chopped)
– 7-8 medium cloves garlic (peeled and smashed)
– 1 teaspoon dried Mexican Oregano
– Generous pinch of Kosher salt
– 1-2 habenero peppers (roughly chopped, with or without seeds depending on desired heat)
– 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce, plus more for garnish)
– 1/2 to 1 tablespoon Asian fish sauce
– Flour or corn tortillas and lime wedges (for serving)

Prep Time: 15 min
Cook Time: 28 min
Total Time: 43 min

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