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Sunday Supper

Robust Mexican pork stew, then warming bowls of soup

Pork chile verde.

Karoline Boehm Goodnick for The Boston Globe

Pork chile verde.

Salsa verde, the piquant green Mexican sauce, is made with tomatillos, chiles, cilantro, onion, and garlic. The mixture is enhanced with a subtle smokiness from broiling the chiles and tomatillos until they’re charred; the peppery heat and earthy tomatillo tartness will come through in this robust pork stew. Make the sauce as spicy as you like by adjusting the amount of jalapenos or serranos. Serve with warm tortillas for scooping or ladle it over rice.

Mix leftover stew with stock for a warming supper, best when a few cups of corn are added for substance and a hint of sweetness. Sprinkle the steamy bowls with a handful of crushed tortilla chips for a little crunch.


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(Chile verde, soup)

4½ pounds pork shoulder (Boston butt)

2 cups frozen corn

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4 flour tortillas

1 large onion

1½ bunches scallions

1 bunch fresh cilantro

6 cloves garlic

1½ pounds tomatillos

(about 12 medium)

3 poblano peppers

2 cubanelle peppers

2 jalapeno or serrano peppers

1 lime

Salt and pepper

3 tablespoons canola oil

8 cups chicken stock

¼ teaspoon crushed red pepper

1½ teaspoons ground cumin

1½ teaspoons dried oregano

2 large handfuls tortilla chips 

Lisa Zwirn can be reached at
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