Chile Verde with Red Chile Salsa
We always have multiple types of Chiles here in CA. I use Anaheim Chiles until August/September when Hatch Chiles are available.
Ask the butcher to cut the pork shoulder. I left the bone in for flavor. When the meat cooks, it will be so tender that bone pieces will fall right off and you can easily remove the bone before serving.
3 cups chicken broth, divided
1 lb. Tomatillos husked, rinsed and cut into wedges, divided
1 bunch green onions, chopped roughly
1 bunch fresh cilantro with tender stems
6 garlic cloves
1 - 4lb pork shoulder (cut into 1 ½ inch cubes)
1 large yellow onion, chopped
1 T. Cumin seeds
¾ cup Anaheim or Hatch Chiles, roasted, peeled and seeded
2 teaspoons dried Mexican oregano
3-4 Yukon Gold potatoes, peeled and cut into ¾ inch cubes
Fresh cilantro chopped for serving
Red Chile Verde Salsa to top
1 T. Olive oil
1 2-oz package dried ancho chilis, stemmed and seeded
3 garlic cloves, sliced
2 T. Honey
¼ teaspoon cinnamon
Red Chile Salsa
In a blender, puree 2 cups of chicken broth, ¼ of the tomatillos, green onion, cilantro with stems and garlic. Set aside
In a large Dutch oven or heavy pan, heat oil. Sprinkle pork with salt and pepper and add to heated pan. Brown pork or all sides and remove to a plate when finished. Cook in batches if your pan does not accommodate all the meat at one time.
Add onion to the pot and sauté until soft, about 5 minutes. Add cumin seeds and cook for 2 more minutes to toast seeds.
Add remaining tomatillos to the pan and cook until softened, about 8 minutes.
Return pork and any juices to the pan along with 2 cups reserved salsa verde, 1 cup chicken broth, chopped Anaheim chilies and oregano. Cover and simmer for 2 hours until meat is tender.
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde and bring to a simmer. Season with salt and pepper.
To serve: I serve with white rice or you can use Mexican red rice. Top rice with chile verde and sprinkle with chopped cilantro and a dollop of Red Chile Salsa.
Red Chile Salsa
In a medium sized skillet over medium heat, add chiles and fry until fragrant, about 2 minutes. Do not overheat or the chiles will have a bitter flavor. Remove chiles from pan.
Add sliced garlic to hot pan and saute for 1 minute. Add water to pan. Remove from heat.
In a blender, add Chiles, garlic-water mixture, honey and cinnamon. Blend until you have a smooth paste.
Do Ahead: You can make this up to 3 days in advance. Cool slightly, cover, chill. When ready to use - reheat on low and simmer.