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Chile Verde

Source of Recipe

derived from Saveur recipe


List of Ingredients

¼ cup canola oil
2 lb. boneless pork shoulder, cut into ½â€³ cubes
Kosher salt and freshly ground black pepper, to taste
8 oz. ground breakfast sausage
2 tbsp. ground cumin
2 tsp dried Mexican oregano
1 dried pasilla chile, stemmed, seeded, and chopped. or 1 tsp ground pasilla chile
½ cup chopped scallions
12 tomatillos, husked, rinsed, and finely chopped
2 medium yellow onions, finely chopped
1 lb. New Mexico green chiles (medium hot), peeled, seeded, and chopped
1 cans diced Anaheim chiles
1 green bell pepper, stemmed, seeded, and finely chopped
2 Tbl Goya Recaito Cilantro Cooking Base
1-2 cups chicken stock (depending on desired thickness)
1 (15-oz.) can green enchilada sauce, such as Hatch
Hot sauce, for serving
Roughly torn cilantro leaves, to garnish


Recipe

Heat oil in an 8-qt. saucepan over medium-high heat. Season pork with salt and pepper. Working in batches, add pork to pan; cook until browned, about 6 minutes. Transfer to a bowl; set aside. Add sausage; cook, breaking up with a spoon, until browned, about 4 minutes. Transfer to bowl with pork. Add cumin, oregano and pasilla; cook until fragrant, about 1 minute. Add scallions, tomatillos, onions,New Mexican chiles, Anaheim chiles, and bell pepper; cook until soft, about 15 minutes. Add reserved pork and sausage, recaito, stock, and enchilada sauce; simmer uncovered until pork is tender, about 1 hour. Garnish with cilantro; serve with rice and hot sauce on the side.
Serves 4-6