What was the best decision I made last week? Making a huge pot of Pork Green Chile on Sunday. There is nothing better coming home on an exhausting day and knowing dinner is already done. Pork Green Chile is a wonderful Mexican dish where you cook the pork until it is this tender meat that almost melts in your mouth. The pork is enveloped in this tangy, spicy sauce that soaks into a corn tortilla and results in your taste buds being blissfully happy. Top the whole thing with the salty cotija cheese and the bright cilantro leaves and you have a dish that will make any work day fad away. Plus, there is nothing better on a Sunday then having a big pot simmering on your stove filling your house with scents of warmth and comfort. I love tasting it throughout the day and seeing the flavors continue to meld into that gorgeous end product. There is nothing that builds hunger better than anticipation.
You can use either tortillas or rice as your base, or you can eat it like a stew. Regardless of your preference, cook it up, enjoy it through the week, and pat yourself on the back for being so good to you.
Pork Green Chile:
(Recipe adapted from Food52)
3 pounds pork shoulder, cut in 1/2 inch cubes, with some fat removed
3 thick slices of bacon
1 pound fresh tomatillos
2 yellow onions, finely chopped
3 Hatch chiles
2 jalapeno peppers, stemmed veined and seeded and finely chopped
2 cups chicken stock
2 1/2 tablespoons ground cumin
1/3 cup of flour to dust the meat
1 tablespoon flour to add to the concoction
salt and pepper
1 bunch of fresh cilantro
1 tablespoon Mexican oregano
Bring some water to boil, and boil the tomatillos, husked and whole, for 20 minutes, or until they are soft. Once they are cooked, put them in a blender with 1/2 cup of the water and blend on high.
Seed and vein all the peppers and chop them. Add to the blender with the tomatillos and blend on high. Set aside.
Coat the pork cubes with the flour.
Cook the slices of bacon in the large pot you are going to cook the entire dish in. Remove them from the pan and once cool, chop them in small pieces. DO NOT remove the bacon fat from the pan.
Sear the pork in the bacon fat, until all the sides of the pork cubes are golden brown. Don’t crowd the pan so you may need to do this in 2-3 batches. If there is not enough bacon grease, you need to add more fat (butter or bacon fat are great). Place the pork cubes on a paper towel to dry.
In the same pan where you seared the pork, add the onions, and the cumin, and cook for 5 minutes or until the onions are translucent.
Use 1/2 a cup of the chicken stock to deglaze the pan then add the meat, bacon, and the pureed tomatillos in the pot. Add the rest of the broth to the pot and add the oregano. Bring to boil, lower the heat and let it simmer for at least 2 1/2 hours, stirring now and then. Half an hour before the cooking is done, add 1 T of flour to the pork and stir. Taste and season if needed.
Serve with tortillas or over rice. Top with cilantro, lime, and cheese. Most importantly, ENJOY!