Chile verde is old school home food for me. Growing up in a Mexcian restaurant meant I had access to what I consider the best chile verde there is. I still have no idea what went into my father’s recipe, and I doubt it is even remotely healthy, but this cleaned up chile verde is pretty darn tasty in and of itself.
Lean and Mean Chile Verde
- 2 pounds of pork loin roast (or tenderloin)
- 1/2 tbsp. coconut oil
- 2 poblano chiles, halved
- 1 serrano chile, sliced in half (remove seeds for mild chile)
- 2 pounds tomatillos, skinned and washed and sliced in half
- 3-6 cloves garlic, peeled and crushed
- 1 cup cilantro
- 2 cups chicken stock
- 1 tbsp. oregano
- 1 tsp. cumin
- 1 tsp. coriander
- salt and pepper to taste
Preheat oven to 500 degrees.
Cube pork into bite-sized pieces. Sear pork in coconut oil until browned on all sides. Remove from heat and set aside. place tomatillos, poblanos, serrano, and garlic on a cookie sheet and roast in the oven at 500 degrees for 7-10 minutes. Let tomatillos and chiles cool.
Blend tomatillos, chiles, cilantro, garlic, oregano, cumin, coriander, salt, pepper, and stock in a blender.
Add blended tomatillos and chiles to the slow cooker. Add pork and onions to the pot. Cook on low for 6-8 hours.
MAKE AHEAD AND FREEZE:
Preheat oven to 500 degrees.
Cube pork into bite-sized pieces. Sear pork in coconut oil until browned on all sides. Remove from heat and set aside. place tomatillos, poblanos, serrano, and garlic on a cookie sheet and roast in the oven at 500 degrees for 7-10 minutes. Let tomatillos and chiles cool.
Blend tomatillos, chiles, cilantro, garlic, oregano, cumin, coriander, salt, pepper, and stock in a blender.
Mix tomatillo sauce, pork, and onions in a large bowl. Divide into Gallon sized freezer bags and freeze. To cook, remove from bag and place into slow cooker. Cook on low for 6-8 hours, or until pork is cooked through.