Ingredients for Authentic Mexican Pork Chile Verde
- 2 teaspoons Kosher Salt, or to taste
- 2 tablespoons Pure Chile Powder
- 2 tablespoons Dried Oregano
- 2 teaspoons Granulated Garlic
- 1 tablespoon Ground Cumin
- 3-4 lbs Pork Shoulder roast
- 1 lb Tomatillos, husked and rinsed
- 1 (4 ounce) can chopped Green Chilies, undrained
- 4 Garlic Cloves
- 1/2 medium Onion, chopped
- 1/2 cup Dark Mexican Beer
- 1/4 cup Fresh Cilantro, chopped
- 1-2 teaspoons Tabasco Brand Chipotle Pepper Sauce, or to taste
- Fresh Ground Black Pepper, to taste
- White Rice, for serving
- Sour Cream, for garnish
- Lime, for garnish (wedges)
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How to Make Authentic Mexican Pork Chile Verde
- Preheat oven to 500°F (260°C).
- In a small bowl, combine 2 teaspoons salt, 2 tablespoons chili powder, 1 tablespoon dried oregano, 2 teaspoons granulated garlic, and 1 tablespoon ground cumin.
- Generously coat the pork roast (3-4 lbs) on all sides with the spice rub, pressing it into the meat.
- Let the seasoned pork rest at room temperature for 20-30 minutes.
- In a food processor or blender, combine 1 lb tomatillos (husked and rinsed), 1 (4 ounce) can chopped green chiles, 4 cloves garlic, 1/2 medium onion (chopped), 1 tablespoon oregano, and 1/2 cup beer.
- Place the pork roast in a roasting pan and roast for 30 minutes at 500°F (260°C).
- Reduce oven temperature to 250°F (120°C).
- Transfer the pork to a 13x9-inch heavy-duty disposable drip pan.
- Pour the tomatillo mixture around the pork, ensuring it comes up the sides by about 1 inch.
- Tightly seal the pan with foil and place in the center of the oven.
- Cook for 2 1/2 to 3 1/2 hours, or until the internal temperature reaches 190°F (88°C) and the pork is incredibly tender.
- Carefully remove the pan from the oven and let it rest for 15 minutes.
- Unwrap the pork and transfer it to a cutting board. Shred the pork, discarding any large pieces of fat or tough gristle.
- Pour the pan juices into a large saucepan; skim off excess fat.
- Add the shredded pork to the saucepan and simmer uncovered for a few minutes to blend the flavors.
- Stir in 1/4 cup chopped fresh cilantro, 1-2 teaspoons Tabasco sauce (or to taste), and salt and pepper to taste.
- The chile verde can be made up to 1 day ahead; refrigerate overnight. Reheat gently before serving.
- Serve warm over steamed rice. Garnish with sour cream, lime wedges, and extra Tabasco sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
17g
Fat
120g
Carbs
21g
