I gave my sister a subscription to Bon Appétit for Christmas this past year. We have decided to each make one thing per month from the magazine and then discuss. Here’s my pick from February.
Truth be told, they had me at verde. There is something about a green sauce that just sends me into food heaven. This dish has several of my favorite green ingredients – green chile, cilantro and tomatillos.
Mild green chiles, mix with the tart tomatillos to create a delicious base for pork to smother and cook in for hours. A perfect winter Sunday afternoon creation but I could and will enjoy it all year long.
I also finally bought Mexican oregano for this recipe, after using only Mediterranean oregano for years. The Mexican version does indeed have a smoky flavor that the Mediterranean does not and it is a welcome addition.
Pork Chile Verde With Red Chile Salsa
by Jeanne Kelle
3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.