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Chile verde with pork and nopales

Time 2 hours
Yields Serves 4
Chile verde with pork and nopales
(Ricardo DeAratanha / Los Angeles Times)

Tomatillo sauce

1

Heat the olive oil in a skillet. Add the onion and garlic and cook just until the onion is translucent.

2

Add the tomatillos, poblanos, jalapeno, cilantro, epazote leaves, oregano and chicken stock and simmer for 20 minutes.

3

Remove the sauce from the heat. Cool it slightly, then puree it in a blender.

Pork and nopales

1

Heat the oil in a large skillet. Add the pork and sear until lightly browned. Add 2 cups water and the salt and simmer until the pork is tender, about 30 minutes. The liquid will reduce to a few tablespoons. Remove from heat and set aside.

2

In a separate saucepan, bring 1 quart of water to a boil. Add the nopales and simmer for 10 minutes. Remove the nopales from the heat, drain and rinse with cold water. Combine the nopales and the poblano pieces and set aside.

3

Add the tomatillo sauce and the nopales mixture to the pan with the seared pork. Simmer for 10 minutes. Season with salt and pepper.

From Senor Fred.

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