Pork Chile Verde with Warm Tortillas

Tender chunks of pork shoulder slowly braised in a tangy tomatillo and green chile sauce until they fall apart. Spoon it into tortillas or over rice.

Ingredients

• 2½ lb boneless pork shoulder, in 1½-inch cubes
• 24 oz salsa verde
• 2 jalapeños, chopped
• 2 onions, chopped
• 4 garlic cloves, minced
• 1 cup chicken broth
• 1 bunch cilantro, chopped, divided
• 2 limes
• 12 corn tortillas, warmed

From your pantry: 2 tbsp oil, 2 tsp ground cumin, 1 tsp dried oregano, 1½ tsp salt, ½ tsp black pepper.

Instructions

1. Season the pork with the salt and pepper. Brown it in batches in the oil in a Dutch oven over medium-high until golden on several sides, 4 to 5 minutes per batch. Move to a bowl.
2. Add the onions and jalapeños and cook until softened, 5 minutes. Stir in the garlic, cumin and oregano for 1 minute.
3. Return the pork and add the salsa verde, broth and half the cilantro. Bring to a simmer, cover and cook on low, stirring now and then, until the pork is fork-tender, 1½ to 2 hours.
4. Uncover for the last 15 minutes to thicken the sauce. Stir in the juice of 1 lime and taste for salt.
5. Serve in warm tortillas with the remaining cilantro and lime wedges.

Tip: A slow cooker works too: brown the pork, then cook everything on low for 7 to 8 hours.

Nutrition per serving

Good for

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