This is a meal to share with family and friends.
Yields up to 8 servings
3 pounds boneless pork butt
1 large white onion
1 head of garlic
12 New Mexico green chiles, roasted, peeled and seeded
2 poblanos peppers, roasted, peeled, seeded and cut into rajas (strips)
8 tomatillos, husks removed and washed
4 jalapeño peppers, roasted, seeded and diced (reserve 2 for garnishing)
Handful of chopped cilantro
1 tablespoon cumin (freshly ground)
1/2 tablespoon smoked paprika
1/2 tablespoon granulated garlic
Salt and pepper
Pork broth (about 5 cups)
1/3 cup of masa harina (mixed with water to make a slurry), set aside.
1. In a large dutch oven pot, combine the pork butt, with half of the white onion (roughly chopped), half of the head of garlic, 2 tablespoons of salt and enough water to cover pork. Cover and cook at a low simmer for 2½ to 3 hours, until pork is tender.
2. While the pork is cooking, preheat your oven to 400ºF. To roast, on a shallow baking sheet, combine tomatillos, all peppers, half of onion and remaining garlic (with skins on). Roast for 10 minutes on one side, turn and roast for another 10 minutes. Remove from heat, cover with a clean kitchen towel and let cool for 30 minutes.
3. When veggies are cool enough, peel, seed and cut the New Mexico peppers and poblano peppers into strips (set the poblanos aside). In the blender, combine New Mexico peppers, 2 jalapeños, onion, garlic (peeled), tomatillos, cilantro and about 1 cup of broth (once pork is done). Blend until smooth, taste for salt.
4. In another large pot, heat 2 tablespoons of canola oil to medium heat. Add the sauce from the blender, stir well, cover and keep at a low heat while you shred the pork. Add the shredded pork, stir well to combine, add another 3 to 4 cups of pork broth, taste for salt. Add the cumin, smoked paprika, granulated garlic and 1 teaspoon pepper, bring to a boil, lower heat and slowly add the masa harina slurry. Cook, stirring often for another hour.
* Preheat oven to 400ºF. Take a medium loaf of sourdough bread and cut into 1½-inch pieces, drizzle with olive oil and a couple pinches of cumin, granulated garlic, salt and pepper. Bake for 10 minutes, turn and bake for 6 to 8 more minutes.
Red Crispy Potatoes:
*Chop 2 medium red potatoes into 1-inch pieces, fry in canola oil until crispy, season with salt and pepper.
Serve Chile Verde topped with croutons, crispy potatoes and diced, roasted jalapeños.