Pork Chile Verde is one of my son and I’s all time favorite things to have in our burritos, tacos, tostadas, and quesadillas. (Although I will admit that trying to pick a favorite burrito/quesadilla/taco filing is like trying to pick a favorite child! JK, kids! you’re both my favorites!!)
Below is the recipe I developed after a trip to Scottsdale with my hubster….we had brunch at a joint called The Breakfast Club in Old Town—I ordered the pork chile verde breakfast tostadas—and it’s been in regular rotation ever since at Casa de Lehr. This recipe is written to cook in a Dutch Oven OR a CrockPot, so if you’re still working everyday, it can be thrown into the slow cooker and be ready when you get home. Treat yoself and amp up your next Taco Tuesday!
Ingredients:
2 lbs. pork shoulder, cut into 2” chunks
1/2 shallot, sliced
3 cloves garlic, peeled and smashed
1 lg. can Las Palmas green enchie sauce
2 cans fire roasted diced green chiles
1 c. chicken stock
2 jalapeños, stemmed and sliced in half
2 bay leaves
1/2 TBSP each:
Ground coriander
Ground Cumin
Cracked black pepper
Sea salt
How To:
Step 1— Preheat oven to 300 OR pull out your crock pot. In a large bowl, combine above spices. Add in pork shoulder, and coat in spices as evenly as possible.
Step 2— In a large dutch oven or pan, heat a couple TBSP of oil of choice (I use avocado oil) to medium heat. Sear off chunks of seasoned pork shoulder in batches and set aside, OR place into crock pot. .
Step 3—Add the jalapeños, onion, and garlic to the pan and cook until starting to soften. Deglaze the pan with chicken stock, stirring to remove the good stuff (fond) from the bottom. Add diced green chilies and enchie sauce and mix well.
Step 4—Once the sauce comes to a simmer, pour over pork shoulder in Crockpot, OR place pork into Dutch Oven to braise.
*CROCK POT: Allow to slow cook for 4-6 hours at high heat, or until fork tender. See Step 5 next.
*DUTCH OVEN: Cook at 300 degrees for 4-6 hours, or until pork is fork tender. Step 5…again.
Step 5—Gently remove pork from sauce and place onto foil lined sheet pan. Pour the liquid from crockpot/Dutch into a blender/food processor and blitz until sauce is well combined.
Step 6—Crank your broiler up to high. GENTLY toss the sauce together with the pork and allow meat to crisp a little….this adds some texture to the pork, and also glazes the meat with the chile verde sauce. BOOYA!!!!
Serve HOWEVER you want! Great in tacos, enchie filling, nacho toppings, in breakfast burritos, EVERYTHING! 🤤
TIP: I use whole spices and toast/then blitz them down. Toasted whole spices pack a better flavor punch, but whatever you have on hand/is available is great!