Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
- 4 pounds of boneless pork, trimmed and cut into bite-sized chunks
- 1 cup chicken broth
- 2 cups green chile sauce*
- 1 cup tomatillos, husks removed and coarsely chopped
- 4 cloves of garlic, peeled and diced
- 1 medium onion, peeled and diced
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
*Homemade Chile Sauce Recipe- Roast 2 lbs of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly. Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin. Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth.
You can also substitute canned green chile sauce if you so desire. You can also add jalapeno's for a little added heat.
Of course homemade tortillas are best, but if you need to re-heat some store-bought ones, you can have them steaming hot in just minutes. Place a damp paper or dish towel on a plate, place four tortillas on top, and layer another damp paper towel and more tortillas. Keep layering until you have enough. Microwave the stack for one to two minutes. Remove the tortillas and quickly place in a tortilla warmer to keep them piping hot. They will stay hot for up to thirty minutes. You can also wrap a small stack in a damp towel and place in a 200 degree oven until they are warm which should take 20-30 minutes.
An additional serving option would be to place a warm flour tortilla into a bowl and press it down. Ladle the Chile Verde into the tortilla-lined bowl and serve immediately with toppings and additional tortillas.