Chile Verde con Cerdo (Green Chili with Pork)

Name: Chile Verde con Cerdo (Green Chili with Pork)
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 (3½- to 4-pound), boneless pork butt roast, trimmed and cut into 1½-inch pieces, trimmings reserved; 1 tablespoon plus 1 teaspoon, kosher salt, divided; 1 cup, water; 1 1/2 pounds, tomatillos, husks and stems removed, rinsed well and dried; 5 , poblano chiles, stemmed, halved, and seeded; 1 , large onion, cut into 8 wedges through root end; 5 , garlic cloves, unpeeled; 1 , jalapeño chile, stemmed and halved; 1 tablespoon, vegetable oil; 1 teaspoon, dried oregano; 1 teaspoon, ground cumin; 1/8 teaspoon, ground cinnamon; Pinch, ground cloves; 2 , bay leaves; 2 teaspoons, sugar; 1 teaspoon, pepper; 1/2 cup, minced fresh cilantro, plus extra for serving; , Lime wedge

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Appears in Cook's Illustrated September/October 2019, America's Test Kitchen TV

Main Courses

Latin America & Caribbean

Mexican

Meat

Pork

Our new-school approach to making stew brings every element of this tangy, fragrant, meaty Mexican classic to its full potential.

SERVES6 to 8

TIME2¾ hours, plus 1 hour salting

has video

WHY THIS RECIPE WORKS

To make a meaty, vibrant chile verde, we started by salting chunks of fat-and-collagen-rich pork butt roast for an hour, which ensured that the meat cooked up well-seasoned and juicy. Gently braising the pork in the oven allowed the meat's ...

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