Pork Chili Verde by Serious Eats

pork shoulder, tomatillos, poblano peppers, anaheim peppers, serrano or jalape?o chilies, white onion, garlic, cumin seeds, kosher salt, cilantro leaves, asian fish sauce, corn tortillas and lime wedges

– 4 pounds (1.9 kg) boneless pork shoulder, cut into 2-inch chunks
– 3/4 pound tomatillos (about 4 tomatillos; 350 g), quartered, husks discarded
– 2/3 pound Poblano peppers (about 2 peppers; 300 g), roughly chopped, seeds and stems discarded
– 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170 g), roughly chopped, seeds and stems discarded
– 2 serrano or jalape?o chilies, roughly chopped, stems discarded
– 8 ounces white onion (about 1 medium; 225 g), roughly chopped
– 6 medium cloves garlic, peeled
– 1 tablespoon (15 g) whole cumin seed, toasted and ground
– Kosher salt
– 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15 g), plus more for garnish
– 1 tablespoon (15 ml) Asian fish sauce, such as Red Boat
– Fresh corn tortillas and lime wedges, for serving



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