Crock potMexican
Pork chili verde
Shoulder, tomatillo, green chile. A New Mexico pot that belongs on rice or in a tortilla.
Made it?
8 hr · 25 min hands-on · pull 200°F · rest 10 min
Ingredients
8 lb on the fire · ~4 lb to the table · 8 plates at 8 oz
- pork shoulder, 2-inch cubes8 lb
- tomatillos, husked and halved1.5 lb
- poblano or Anaheim chiles, chopped2
- jalapeños2
- onion, chopped1
- garlic cloves4
- kosher salt1 tsp
- cumin1 tsp
- chicken stock1/2 cup
- cilantro and lime to finish
Method
- 1
Tomatillos, chiles, onion, garlic, cumin, stock in the crock. Pork on top, salted.
- 2
Low 8 hours. Pork should shred at the edges. Stir so the sauce coats.
- 3
Rest 10. Cilantro and lime at the table. Reduce on High 20 minutes if it is thin.
If you don’t have it
- Fresh tomatillo → A 16-oz jar of salsa verde. Works on a Tuesday. Fresh is brighter.
- Shoulder cubes → Country-style ribs. Same collagen. Same 8 hours.
Same cook, different day
Burrito filling
Tomorrow. Reduce on High until it clings. Rice, bean, pork.
Seared first
You have a skillet. Brown the cubes 6 minutes. Better fond, same Low.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min