If you’re anything like me, very few things satisfy like slow-braised meat dishes. I use my Le Creuset braiser, a piece of enameled cast iron cookware we carry at The Chopping Block, a lot. I especially love to make pork chili verde in it. This dish contains chunks of delicious pork shoulder seared in a hot pan, covered in salsa verde and braised in the oven for hours until the meat is falling apart. I mean, what else is there to say?
I love Mexican food, and pork is incredibly versatile. So this dish is the best of both worlds. You can serve it over rice, eat it like you would salsa with chips, or make a burrito out of it. Combine rice, beans, lettuce, tomato, cheese, sour cream, and the pork and wrap it in a big flour tortilla. I am a huge fan of any food that you can eat with your hands and burritos definitely fit that description. Plus, who doesn’t love a burrito? We do taco/burrito bars at my parents’ house all the time. Making your own tacos or burritos is a sure-fire way to make sure that everyone gets exactly what they want. Extra onions and cilantro on mine, please!
Next time you’re in the mood for hearty and filling food, bust out this recipe and make some pork chili verde. I promise you will not be disappointed.
Pork Chili Verde
Serves 10
8 pounds Boneless pork shoulder, cut into bite-sized pieces
3 pounds Tomatillos, peeled and rinsed
2 Large yellow onions, rough chopped
2 Large jalapeños, rough chopped
2 Tablespoons Canola or vegetable oil
Salt and pepper to taste
1. Preheat the oven to 300 degrees.
2. Place tomatillos, onions, and jalapeños in a pot and cover with cold water, bring to a boil over high heat, about 30 minutes.
3. Reduce heat to a simmer and cook for an additional 30 minutes.
4. While the salsa cooks, sear the pork. Season the pork generously with salt and pepper. Heat oil in your Le Creuset braiser over high heat. When the pan is hot, add the pork being careful not to overload the pan. Working in batches, brown the pork on all sides and remove.
5. Strain the tomatillo mixture and place all the ingredients in the food processor. Blend until the salsa is nice and smooth, season with salt to your taste.
6. Return the pork to the braiser and cover with the salsa. Cover and place in the oven. Braise in the oven until meat is fork tender, about 3 hours. Eat right away or even better, let the pork cool in the salsa overnight and reheat the next day. Your patience will be rewarded.
If you want more hands-on experience preparing Mexican food, join us for one of these upcoming cooking classes:
- Grilling Fiesta Thursday, June 27 6:30pm Lincoln Square
- Tacos and Tequila Friday, July 5 7pm Lincoln Square
- Tacos and Tequila Thursday, July 18 6:30pm Merchandise Mart
