Ingredients per serving



This recipe was inspired by the memory of my tias cooking at home. This is reminiscent of the guisados or stews they would make for me as a kid. This Chile verde is one of my favorites.



  1. Preparation:

    • Season pork pieces on all sides with salt and pepper.
    • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
    • Remove the pork from the pot. Add a little additional oil to pan, if needed.
    • Add onion and saute until tender. Add garlic and cook for 30 seconds.
    • Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
    • Reduce heat to medium-low, cover, and simmer for 2-4 hours. Remove pork from liquid and set aside
    • Meanwhile, make the sauce: Place the poblano peppers, jalapeño and tomatillos in a pot and stew until green color changes from bright green to olive green. Add the peppers, tomatillos and cilantro to a blender and puree. Add mixture to the pot with the pork & cracklings cook everything together for an additional 30 to 45 minutes.