Pork Chile Verde with Red Chile Salsa Recipe

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Ingredients:

Serving

3 cups (or more) chicken broth, divided
1 lb tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-lb pork shoulder ( boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tbsp cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as hatch or anaheim)
2 tsp dried oregano (preferably mexican )
1 lb yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
fresh cilantro

Directions:

Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	471.93 Kcal (1976 kJ)
Calories from fat	167.66 Kcal
		% Daily Value*
Total Fat	18.63g	29%
Cholesterol	170.95mg	57%
Sodium	699.74mg	29%
Potassium	1387.52mg	30%
Total Carbs	19.64g	7%
Sugars	5.21g	21%
Dietary Fiber	2.35g	9%
Protein	54.73g	109%
Vitamin C	28.1mg	47%
Iron	49.7mg	276%
Calcium	73.3mg	7%

Amount Per 100 g
Calories	89.8 Kcal (376 kJ)
Calories from fat	31.9 Kcal
		% Daily Value*
Total Fat	3.54g	29%
Cholesterol	32.53mg	57%
Sodium	133.15mg	29%
Potassium	264.02mg	30%
Total Carbs	3.74g	7%
Sugars	0.99g	21%
Dietary Fiber	0.45g	9%
Protein	10.41g	109%
Vitamin C	5.3mg	47%
Iron	9.5mg	276%
Calcium	14mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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