Food & dining

sunday supper

Recipe for pork chile verde

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

3poblano peppers, halved, stemmed, and seeded
2cubanelle peppers, halved, stemmed, and seeded
2jalapeno or serrano peppers, halved, stemmed, and seeded
pounds tomatillos (about 12 medium), husked and rinsed
Salt and black pepper, to taste
3tablespoons canola oil, or more if needed
pounds pork shoulder (Boston butt), trimmed of excess fat, cut into 1½-inch pieces
1large onion, chopped
6cloves garlic, finely chopped
teaspoons ground cumin
teaspoons dried oregano
4cups chicken stock
cup chopped fresh cilantro
4flour tortillas, warmed
1bunch scallions, trimmed and thinly sliced
1lime, quartered

1. Turn on the broiler.

2. On a large rimmed baking sheet, place the poblano, cubanelle, jalapeno or serrano chiles, skin sides up. Add the tomatillos, but do not mix them in. Broil 6 inches from the element, turning occasionally, for
6 minutes for the chiles or until charred. Transfer chiles to a bowl, cover with plastic wrap, and set aside for 10 minutes to cool. Pull off and discard the skins. Continue cooking the tomatillos, turning occasionally, for 5 minutes or until charred in spots; cool slightly.

3. In a food processor, combine the chiles, tomatillos, and any liquid in the bowl, salt, and black pepper. Pulse until pureed.


4. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the oil. Sprinkle the pork with salt and pepper. Working in batches, brown the pork for 3 minutes, turning it several times. Transfer to a bowl. Cook remaining pork in the same way, adding more oil to the pan if needed.

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5. Add remaining 1 tablespoon of oil to the pan and lower the heat to medium. Add the onion and cook, stirring often, for 8 minutes. Add the garlic, cumin, and oregano. Cook, stirring, for 1 minute. Return the pork to the pan with the stock and tomatillo mixture. Bring to a boil, lower the heat, and set on the cover askew. Simmer for 1½ hours or until the pork is very tender when pierced with a fork. Reserve 4 cups of pork and liquid for the soup.

6. Skim excess fat from the remaining stew. Stir in the cilantro and taste for seasoning. Add more salt, if you like. Ladle into bowls and serve over rice or with tortillas and scallions and lime.

Lisa Zwirn