New Mexico-Style Chili Verde

Skill Level: Easy
Serves: 6 to 8 people
Nutritional Info (per serving): Serves 1 of 8 | Calories 647 | Total Fat 49 g | Saturated Fat 15 g | Carbohydrates 10 g | Fiber 3 g | Sugar 5 g | Protein 41 g | Cholesterol 161 mg | Sodium 840 mg
Total Time: 2 hr 45 min
Hands-On Time: 45 min

The signature green color and smoky depth of authentic New Mexico chili verde come from Hatch chilies, though poblano peppers make an easy, widely available substitute. Poblanos are mild; adding a jalapeo brings a gentle heat.

Ingredients

1/4 cup vegetable oil, plus extra for greasing the pan
1 lb tomatillos, husked, rinsed, and halved
~1 lb poblano peppers (about 3), halved and seeded
1 large jalapeo, split and seeded
1 large white onion, halved
4 garlic cloves, peeled
1 cup tightly packed fresh cilantro (leaves and tender stems), plus additional chopped leaves for garnish
Kosher salt and freshly ground black pepper
4 lbs pork shoulder (boneless), cut into 2-inch pieces
1 tbsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
1/8 tsp ground cloves
1 (4-oz) can chopped green chiles
2 bay leaves
Pickled red onions, pickled jalapeos, tortillas, and lime wedges, for serving

Directions

Broil the vegetables:
- Set the broiler to high and lightly oil a baking sheet. Arrange the tomatillos, poblanos, jalapeo, half the onion, and the garlic on the sheet.
- Broil until blistered and the tomatillos begin to release juices, about 4 minutes.
- Transfer the hot vegetables to a blender with 1 cup cilantro, season with salt and pepper, and blend until smooth, adding water 1 tablespoon at a time if needed. Set aside.
Sear the pork:
- Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.
- Season the pork pieces with salt and pepper and, in batches, sear in an even layer until browned on all sides, about 6 minutes per batch. Transfer the seared pork to a bowl or plate.
- Pour off all but 2 tablespoons of drippings, reserving them; discard the rest.
- Add a little water to deglaze the pot, scraping up browned bits; discard the water and wipe the pot clean.
Cook the aromatics and spices:
- Chop the remaining half of the onion. Heat the reserved drippings over medium-high and cook the diced onion with a pinch of salt and pepper until starting to soften, about 4 minutes.
- Stir in the cumin, coriander, oregano, and cloves and cook, stirring constantly, for 30 seconds to toast the spices.
Braise the pork:
- Pour in the tomatillo-cilantro puree, then add the canned green chiles, bay leaves, and 4 cups water. Bring to a gentle simmer.
- Return the seared pork and any accumulated juices to the pot, ensuring the meat is submerged.
- Bring to a boil, reduce to low, and partially cover. Simmer until the pork is fork-tender and the sauce has thickened, 1 hour 45 minutes to 2 hours, stirring occasionally. If the chile verde becomes too thick or starts to stick, add water 1/4 cup at a time (up to 1 cup total).
- Adjust seasoning with salt and pepper and discard the bay leaves before serving.
Serve:
- Ladle the chili verde into bowls and finish with extra cilantro, pickled red onion, and pickled jalapeos. Serve with warm tortillas and lime wedges.