Chile Verde with Pork & Ancho Chile Sauce

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Chile Verde with Pork & Ancho Chile Sauce

Adapted from Bon Appetit

6 – 8 servings

Make the Tomatillo Sofrito

2 cups chicken broth, low sodium
¼ pound tomatillos, rough chop
1 bunch green onions, chopped
1 ½ cups fresh cilantro leaves and tender stems (packed)
6 garlic cloves, sliced

1. Place all Tomatillo Sofrito ingredients in blender or processor and puree. Set aside.

Braise Pork

2 large Anaheim chiles, roasted peeled seeded, diced (about ¾ cup)

3 ½ – 4 pound pork shoulder (Boston butt), most of fat removed, cut to 1 ½-inch cubes
1 tablespoon olive oil
1 large onion, diced
½ teaspoon ground cumin
¾ pound tomatillos, rough chop
2 cups reserved Tomatillo Sofrito
1 cup chicken broth, low sodium
2 teaspoons Mexican oregano, rubbed

1 pound small yellow potatoes, cut into ¾-inch dice
Remaining reserved Tomatillo Sofrito, about 1 cup
Kosher salt, up to 1 tablespoon
Freshly ground black pepper

Chopped cilantro
Ancho Chile Sauce (recipe below)

1. Place Anaheim chiles on stove top burner grates over high flame until blackened all over. Turn with tongs to achieve even char.

2. Cool chiles on plate. Wrap each with paper towel, and use towel to remove and scrape off charred skin. Remove stem and slice lengthwise, discarding seeds. Cut into ½-inch dice and reserve.

3. Heat oil in large heavy pot or Dutch oven. Add about half of pork cubes to pot, brown all over and transfer to bowl. Brown remaining pork and add to bowl. Reserve.

4. Add diced onion to pot and cook until soft, about 5 minutes. Sprinkle with ground cumin and cook for additional 2 minutes.

5. Add remaining ¾ pound tomatillos and cook until softened and starting to brown, about 8 minutes.

6. Add browned pork and juices to pot, along with 2 cups reserved Tomatillo Sofrito, 1 cup chicken broth, diced Anaheim chiles and oregano. Bring to a boil. Cover, reduce heat to medium low and simmer until pork is tender, about 2 hours.

7. Remove from heat and let sit for 15 minutes uncovered. Skim fat from top of stew.

8. Return to boil and add diced potatoes. Cover, lower heat and simmer until potatoes are tender, about 20-30 minutes.

9. Stir in remaining Tomatillo Sofrito and bring back to simmer. Add salt to taste and black pepper. Serve topped with chopped cilantro and a spoonful of Ancho Chile Sauce.

Ancho Chile Sauce

1 tablespoon olive oil
2 ounces dried ancho chiles, stemmed, seeded, coarsely torn
3 garlic cloves, sliced
1 cup water
2 tablespoons honey
¼ teaspoon ground cinnamon
Kosher salt to taste

1. Heat oil in a heavy non-stick skillet over medium heat. Add chile shards and fry until fragrant and beginning to turn light orange in places. Transfer to medium bowl.

2. In same skillet, sauté garlic slices over medium high heat until soft and starting to brown. Add 1 cup water and swirl in pan.

3. Add water and garlic to chile shards in bowl. Press chile into water to cover. Let sit for about 15 minutes or until chile is softened.

4. In a blender or processor, puree chiles, water, garlic, honey and cinnamon. Add salt to taste.