Caldillo de Chile Verde (Print version)

Pork shoulder braised in a fire-roasted green chile and tomatillo sauce, finished with golden fried potatoes. Deep, layered New Mexican flavor in every bowl.

# Ingredients:

For the pork

01 - 3 1/2 lbs (1.6 kg) pork shoulder or butt, cut into 1-inch cubes
02 - 2 teaspoons salt, plus more to taste
03 - 2 teaspoons granulated garlic
04 - 1 teaspoon black pepper
05 - 1/3 cup (75 ml) lard or avocado oil, for searing

For the green chile sauce

06 - 13 large Anaheim chiles (about 900 g), stems and seeds removed
07 - 2 large poblano peppers (about 250 g), stems and seeds removed
08 - 4 large jalapeños (about 240 g), stems removed
09 - 1 lb (450 g) tomatillos, husked and halved
10 - 1 large white onion, half sliced thick, half finely diced
11 - 12 cloves garlic (6 left whole in skins for roasting, 6 minced)
12 - 1 handful fresh cilantro
13 - 1 teaspoon cumin seeds
14 - 1/2 teaspoon dried Mexican oregano
15 - 2 bay leaves
16 - 3 cups (720 ml) water, for braising
17 - 2 cups (480 ml) water, for blending the sauce
18 - 1/4 cup (60 ml) water, for the spice slurry

For the potatoes

19 - 1 1/2 lbs (680 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
20 - 1/4 cup (60 ml) lard or neutral oil, for frying
21 - Salt and black pepper to taste

# Instructions:

01 - Combine salt, granulated garlic, and black pepper. Toss the pork cubes in the seasoning until evenly coated. Set aside.
02 - Preheat the broiler to high. Place Anaheim, poblano, and jalapeño peppers on a wire rack over one baking sheet. On a second sheet, place tomatillos cut-side down with the thickly sliced half-onion and 6 unpeeled garlic cloves. Broil both sheets. Remove the tomatillo sheet after 10 minutes when charred in spots. Flip the chiles once and remove at 15 minutes total. Cover chiles with a kitchen towel and let steam for 10 minutes.
03 - Heat 1/3 cup lard or oil in a large heavy pot over medium-high heat. Brown the pork in batches for about 6 minutes per round without crowding the pan. Transfer each batch to a clean bowl.
04 - Return all browned pork to the pot over medium heat. Add the finely diced raw onion and minced raw garlic. Saute for 5 minutes. Pour in 3 cups water, partially cover, and simmer gently for 45 minutes until the pork begins to turn tender.
05 - Peel the blistered skins off the rested chiles. Slice the poblanos into strips and set aside. Transfer the remaining chiles to a blender with the roasted tomatillos, roasted onion, peeled roasted garlic, cilantro, and 2 cups water. Blend on high until smooth. Season with salt.
06 - Pour the blended green chile sauce into the pot and stir well. Crush cumin seeds and oregano in a mortar, add 1/4 cup water, stir, and pour into the pot. Add bay leaves. Partially cover and simmer for 40 minutes at a gentle, steady heat until the pork is fall-apart tender.
07 - Heat 1/4 cup lard or oil in a large skillet over medium heat. Add potato cubes and fry for about 10 minutes, turning occasionally, until golden on most sides. Season with salt and pepper.
08 - Fold the fried potatoes and reserved poblano strips into the stew. Cook for 15 more minutes. Discard bay leaves, taste and adjust salt, and serve hot with warm tortillas, rice, and beans.

# Good to know:

01 - Best served fresh but even better reheated the next day after the flavors have deepened.
02 - Use lard for both the searing and potato-frying steps for the richest result.

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