Authentic Mexican Pork Chile Verde Recipe

Ingredients for Authentic Mexican Pork Chile Verde

• Kosher Salt
• Pure Chile Powder
• Dried Oregano
• 2 teaspoons granulated garlic
• Ground Cumin
• Pork Shoulder
• 1 lb tomatillos (husked and rinsed)
• Green Chilies
• Garlic Cloves
• 1/2 medium onion (chopped)
• Dark Mexican Beer
• Fresh Cilantro
• Tabasco Brand Chipotle Pepper Sauce
• Fresh Ground Black Pepper
• White Rice
• sour cream, for serving
• Lime

How to Make Authentic Mexican Pork Chile Verde

1. Preheat oven to 500°F (260°C).
2. 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.
3. Generously coat the pork roast (3-4 lbs) on all sides with the spice rub, pressing it into the meat.
4. Let the seasoned pork rest at room temperature for 20-30 minutes.
5. 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.
6. Place the pork roast in a roasting pan and roast for 30 minutes at 500°F (260°C).
7. Reduce oven temperature to 250°F (120°C).
8. Transfer the pork to a 13x9-inch heavy-duty disposable drip pan.
9. Pour the tomatillo mixture around the pork, ensuring it comes up the sides by about 1 inch.
10. Tightly seal the pan with foil and place in the center of the oven.
11. 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.
12. Carefully remove the pan from the oven and let it rest for 15 minutes.
13. Unwrap the pork and transfer it to a cutting board. Shred the pork, discarding any large pieces of fat or tough gristle.
14. Pour the pan juices into a large saucepan; skim off excess fat.
15. Add the shredded pork to the saucepan and simmer uncovered for a few minutes to blend the flavors.
16. Stir in 1/4 cup chopped fresh cilantro, 1-2 teaspoons Tabasco sauce (or to taste), and salt and pepper to taste.
17. The chile verde can be made up to 1 day ahead; refrigerate overnight. Reheat gently before serving.
18. Serve warm over steamed rice. Garnish with sour cream, lime wedges, and extra Tabasco sauce, if desired.