Get:- 2lbs pork shoulder, cubed and somewhat trimmed
- 4 poblano peppers, sliced into flats
- 2 anaheim peppers, sliced into flats
- 1 jalapeno pepper, sliced into flats
- 1.5lbs tomatillos, halved
- 3 cloves garlic, minced
- 1 yellow onion, minced
- 1 bunch fresh cilantro
- salt, pepper, garlic powder, onion powder, cumin
Do: - season the pork with salt, pepper, garlic powder, onion powder, cumin
- sous vide at 170F for 12 hours (started at 11:15pm-ish)
- refrigerate the pork to bring down temperature
- SAVE the liquid from the sous vide bag
- slice the peppers into flats, and roast under the broiler until the skin blackens and bubbles
- immediately place the peppers into a sealed container to steam (this helps them peel)
- slice the tomatillos in halves, roast under the broiler until brown marks appear, and tomatillos are softened
- place the tomatillos in a blender
- peel the peppers and place in the blender
- sear the pork for 2 mins on high in a pan with some olive oil, set aside
- sautee the onion in that pan
- when softened, add the liquid from the pork and simmer
- add the onion to the blender
- add half bunch of cilantro to the blender
- blend (you can use a soup pot and the immursion blender)
- mix in the cooked pork cubes, heat and serve
Results: - The pork sous vide phase was perfect. Great flavor from the cumin, and the 170F+12h was exactly right for tender and bouncy but not disintegrating cubes. Honestly it was so much better than what you get in a restaurant that it was inauthentic.
- Searing the pork was tasty but also inauthentic. I've never been served browned pork, its always simmered but not seared.
- Sauce was very convincing! The majority of the flavor is the blended tomatillos. However the raw sauce was perhaps overly acidic and lacking in the mellow synergy of the slow cook. The pork pieces did not have that cooked-in taste. Next time I might try simmering the sauce for a long time.
- From abe for next time: Recommend toasting some whole coriander seeds, grinding them up and throwing that in too.
References: - https://www.seriouseats.com/recipes/2011/01/chile-verde-with-pork-recipe.html
- https://tastesbetterfromscratch.com/pork-chile-verde/
- https://recipes.anovaculinary.com/recipe/sous-vide-pork-chile-verde
FROM TREY
I got this from a friend. Haven’t tried making it yet but can confirm it’s delicious.
Chile Verde Pork
• 4 lbs pork (boneless country style porn loin (leaner) or bone-in pork shoulder (fatty- tender))
• 2 lbs Anaheim chiles
• Add 1 large poblano for a smokier flavor/darker color
• 1-2 jalapenos (or other pepper) for kick
• 1 large white onion
• 1⁄2 head of garlic
• Mexican oregano (oregano entero)
• Cumin
• Tamale Masa (harina)
• 3 cans of chicken stock
1) Brown meat:
• Heat high-heat oil in pan, brown meat one panful at a time (throw in handful of onions and garlic with each batch.) Set aside.
• Light salt (stock adds plenty), but generous pepper
• Once all meat is browned, add back to pot.
• Add 3 cans of chicken stock (~5 1⁄2 cup), 1tbsp oregano and 2 tbsp cumin. (Fill fluid to just above meat.)
• Cover and cook on medium heat for 1-2 hours.
2) Prepare chiles:
• Set oven to broil, rack at 2nd tier. Brown on all sides (10-15 min total) and throw into cold water bath.
• I used low broil because I am a wimp, but helped prevent burning
• Peel skin from chiles, remove seeds and cut into 1-inch chunks.
3) Once meat has had a chance to simmer, throw chiles into pot.
4) Let it stew! Cooking options:
• Pressure Cooker – cook for 20 minutes, then open, stir, and change to sauté mode. Cook at a boil until chiles break down completely (can take up to 1 hr – use more pressure time to reduce simmer time).
• Stew – simmer/slow cook chile verde for as long as it needs until the pork falls apart. Add more liquid as needed. (rough est – 4-5 hours)
5) Once ready, sprinkle in masa harina a little at a time to thicken. Take off heat and serve.
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