Chile Verde

Method

1. 1

   Season the pork

   Pat the pork dry and season with salt.

2. 2

   Brown the pork

   Heat the oil in a large heavy pot over medium-high heat. Brown the pork in batches for 8 to 10 minutes, turning until well coloured on several sides, then transfer to a plate.

3. 3

   Char the vegetables

   Heat a dry frying pan over medium-high heat. Add the tomatillos, poblanos, jalapeños, onion and garlic and char for 8 to 10 minutes, turning now and then, until softened with dark patches.

4. 4

   Blend the salsa

   Put the charred vegetables in a blender with the stock, cumin, oregano and coriander. Blend until mostly smooth, about 1 minute.

5. 5

   Heat the salsa

   Pour the salsa into the pork pot over medium heat and scrape up the browned bits. Return the pork and any juices to the pot.

6. 6

   Bring to a simmer

   Bring to a gentle simmer over medium heat, about 5 minutes, stirring so the sauce heats evenly.

7. 7

   Cook until tender

   Cover partly and simmer over low heat for 1 hour 45 minutes to 2 hours, stirring every 20 minutes, until the pork is fork-tender and reaches at least 63°C.

8. 8

   Finish the sauce

   Stir in the lime juice over low heat for 1 minute, then taste and adjust the salt. If the sauce is thin, simmer uncovered for 5 to 10 minutes until slightly reduced.

Tips

• Brown the pork in batches so the pieces colour rather than steam.
• If needed, char the vegetables in batches so they make contact with the pan.
• When blending hot ingredients, leave the blender vent open and cover it with a folded tea towel.
• Keep the simmer gentle, and stir every 20 minutes as directed.

Swaps

• Use chicken stock or vegetable stock in place of the chicken stock.
• Use lemon juice in place of lime juice.
• Use another green chilli in place of a jalapeño, adjusting the amount to your preferred heat.

Storing

Refrigerate leftovers in a covered container for up to 3 days and reheat gently in a saucepan until steaming hot.