Pork Shoulder and Green Chile

In CategoryCooking

I have been trying to make decent green chile since I’ve been married. Green chile seems to be a food of the Southwest – when we lived in Seattle, no one had ever heard of it. We went out for Mexican food and were shocked that the waiter didn’t ask “Red or Green?”

Green Chile is delicious. And if you live in the Southwest, you should know how to make it. Even if you don’t live here, but love Mexican food, you should try it.

A few weekends ago, we were watching Mad Hungry, and she had a guest on that cooked an AMAZING looking pork shoulder braised in green chile. When I saw that pork shoulder was on sale that week, I decided to make it.

I was a little skeptical, since the green chile did not contain any, you know, green chiles, but it looked so good, I wanted to give it a try. Completely out of character for me, I followed the recipe exactly.

Mad Hungry’s Green Chile and Tomatillo Pork Stew

  • 6 tomatillos, husked and quartered
  • 3 jalapenos, split lengthwise, seeds and ribs removed
  • 2 cups chicken stock, plus more if needed
  • 3 tablespoons grape seed oil
  • 1 pork shoulder, 3-5 lbs
  • 3 medium white onions peeled and quartered
  • 4 garlic cloves, peeled
  • 3 tablespoons cumin
  • 1 tablespoon salt
  • Freshly ground black pepper

Preheat oven to 325 degrees Fahrenheit. 

Combine tomatillos, jalapenos, and 1/4 cup of chicken stock in a saucepan. Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft. Remove from heat. 

Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil. Add pork to hot pan and brown well on all sides. Remove pork from pan and pour off most of the oil and fat. Reserve some fat in pan. 

Add tomatillo, jalapeno, onion, and garlic to food processor and puree until smooth. Lower heat under Dutch oven to medium heat and add puree to the reserved fat in pan. Add cumin and salt, and heat through. 

Add the rest of chicken stock into pot with puree and stir to combine. 

Nestle pork back into the pot of puree and stock. The pork should be covered about 3/4 of the way. Add more stock if needed.

Cover and put in preheated oven for about 3-4 hours, until pork is tender and falling apart. Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork. Taste and add salt and pepper if needed.

It was DELICIOUS. I took the pork shoulder out and shredded it on a cutting board, then put it back in the sauce and back in the oven for another hour or so. Personally, I like my pork and green chile served over mashed potatoes (which is weird), so that’s what I did.

It was rated You Can Stop Searching For A Recipe, This Is THE ONE by my husband. It’s not too spicy – even for me, and I’m a sissy – but the flavor is amazing. Obviously, I packed up the leftovers and stuck them in the freezer.

Give it a try and let me know what you think.