Pork Chile Verde Stew

Name: Pork Chile Verde Stew
Yield: 4
Ingredients: 6 tomatilloes, husked; 4 cloves garlic; 1 serrano pepper, seeded and diced; 1 medium white onion, quartered; 2 jalapeñoes, seeded and diced; 2 poblano peppers, seeded and halved lengthwise; 3 tablespoons olive oil, divided; kosher salt, to taste; freshly ground black pepper, to taste; 2 lb boneless pork shoulder, cut into 1 in (2.54 cm) pieces; 6 cups water; 1 lime, juiced; ⅓ cup fresh cilantro, chopped

Recipe by Intuit TurboTax from tasty.co

Meal

Ingredients

4 servings

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6 tomatilloes, husked
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4 cloves garlic
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1 serrano pepper, seeded and diced
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1 medium white onion, quartered
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2 jalapeñoes, seeded and diced
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2 poblano peppers, seeded and halved lengthwise
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3 tablespoons olive oil, divided

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kosher salt, to taste
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freshly ground black pepper, to taste
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2 lb boneless pork shoulder, cut into 1 in (2.54 cm) pieces
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6 cups water
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1 lime, juiced
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⅓ cup fresh cilantro, chopped

Instructions

Turn the broiler on high. Line a baking sheet with parchment paper or aluminum foil.
Place the tomatillos, garlic, serrano, onion, jalapeños, and poblanos on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper, then toss to coat evenly.
Broil the vegetables for 5–7 minutes, or until lightly charred.
Transfer the broiled vegetables to a blender and blend until smooth.
Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the pork shoulder pieces to the pot and season with salt and black pepper. Sear the pork until opaque, about 5 minutes.
Pour in the chile verde sauce, water, and lime juice. Cover, reduce the heat to low, and simmer for 1 hour, or until the pork is fully cooked through. Season the stew with salt and pepper to taste.
Serve hot, garnished with cilantro.
Enjoy!