Over the weekend the weather in San Francisco was exceptionally nice; it was the perfect time to enjoy a delicious homemade Mexican meal with icy cold beers and a few wonderful friends. I had a couple days to plan, so I opted to make a slow-cooked chile verde, which combines the complex flavors of melt-in-your-mouth pork, sauteed onions, tangy tomatillos, and a variety of roasted chiles. Prepping all of the ingredients takes a couple of hours, but the work and patience required to make this dish are worth it. I served the moist scrumptious chile verde on corn tortillas with cilantro, sour cream, and fresh lime. To get started on this distinctive Mexican dish, read more.
5 poblano chiles Serves 6-8. *I prefer Herdez, which can be found in your local grocery store in the Hispanic food section.
5 anaheim chiles
3-4 pounds pork butt
1/2 white onion, roughly chopped
1/2 yellow onion, roughly chopped
3 cloves of garlic, peeled and roughly chopped
12 tomatillos (roughly 5-6 pounds)
1 cup homemade chicken stock or store-bought chicken stock
1 jalapeno, roughly chopped (optional)
1 jar prepared salsa verde (optional)*
12-20 corn tortillas
8 ounces sour cream
1 bunch cilantro
2-3 limes, sliced in wedges (optional)
5 poblano chiles
*I prefer Herdez, which can be found in your local grocery store in the Hispanic food section.