Pork Chili Verde

Serves 3-4.

  • 2 or 3 large poblano chile peppers
  • 1 red pepper
  • 1 small jalapeño pepper (check for heat level first)
  • 1 lb fresh ripe tomatillos, husked
  • 1/4 C fresh cilantro, chopped
  • 2 T olive oil
  • 1 lb pork tenderloin, cut into 1/2 inch dice
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 t salt
  • 1/2 t ground pepper
  • 3/4 t ground cumin
  • 4 C chicken broth
  1. Roast the 4 or 5 peppers in a pan, on the grill or under the broiler until the skin is a little charred. Place in a paper bag and set aside.
  2. Puree the husked tomatillos and cilantro in a blender until quite smooth.
  3. In a wide heavy pot, quickly brown the pork in 2 T olive oil until browned on most sides, should be a little crisped up and at least golden brown. Remove from pot.
  4. Saute the onions in the same pot. Once pretty soft, add the garlic, stir for one minute, add the salt, ground pepper and cumin, stir for an additional minute.
  5. Return the pork to the pot. Add the chicken broth and simmer uncovered for 30 minutes.
  6. Meanwhile, remove as much of the skin as you can, the membrane, and seeds from the peppers and coarsely chop.
  7. Add the chopped peppers and tomatillo puree to the pot.
  8. Stir thoroughly and simmer uncovered for 45 minutes or until the sauce is a bit thickened.
  9. Adjust seasonings if necessary.