I'm going green! With my sauce, that is. (Sorry if I got you excited. I'll bring my own bag to the grocery store, I promise.) Chile verde is known in New Mexico as a stew consisting of a pork roast, like pork butt (no, it's not really from the back end) or shoulder (they are from the same part of the leg), that is stewed with green peppers, tomatillos, and garlic. It is eaten alone or with rice or sopped up with corn tortillas. In Texas, chile verde is known as green salsa and commonly adds cilantro and lime. I took the best of both worlds and made a very delicious meal.
And...here's the best part...I made it in the crockpot. The meat was seriously the most tender meat I've ever cooked in a crockpot. Sure, I've done plenty of roasts, beef and pork, in a crockpot. But I've never struggled so much to take a roast out of the crockpot. It was pretty much shredded all by itself. And the green sauce was to die for! Okay, maybe not die, but go slap your neighbor good. I did a little of the prep work on Sunday so that I could throw it all in on Monday morning. But the prep was quick and very worth it.
You should go green too. Grab some poblanos and let's start cooking!
PORK CHILE VERDE
One 6-8 lb pork butt or shoulder (bone in or out, your choice)
8 tomatillos, papery skins removed and rinsed, halved
8 cloves garlic, skins left on
1 onion, quartered
1 T cumin
1-2 T lime juice
2-3 C chicken stock (depends on how much juice you want...the more juice, the more tender)
Salt & pepper to taste
On prep day (if doing ahead), preheat the oven to 350 degrees. Place the tomatillos (cut side down), poblanos, jalapenos, garlic, and onions on a large sheet pan. Cook them about 20-25 minutes, rotating the peppers occasionally, until the poblanos are charred on all sides and the rest of the veggies are tender. Let it cool. When you can handle them, peel the skins off of the poblanos and remove the stems and seeds. Cut the stems off of the jalapenos and, if desired, remove the seeds. Peel the garlic (it will be mushy and hard to handle). Chop all of the vegetables at this point.
When ready to cook in the crockpot, drizzle some olive oil into the bottom of the crockpot. Place the veggies in next, the pork, the chicken stock, cumin, lime juice and some salt and pepper. Cook on low for 6-8 hours or until the pork is falling apart. Remove the roast and shred the meat. Put the meat back into the juice. You can either serve this over rice as a stew or strain the juice and serve in corn tortillas.