Caldillo de Chile Verde Recipe

Ingredients:

• 3 1/2 lbs pork butt or shoulder, cut into 1-inch cubes
• 2 tsp salt (plus more to taste)
• 2 tsp granulated garlic
• 1 tsp pepper (plus more for potatoes)
• 1/2 cup pork lard or avocado oil
• 5 cups water
• 13 large Anaheim peppers (900g), stems and seeds removed
• 2 large poblano peppers (250g), stems and seeds removed
• 4 large jalapeños (240g), stems removed
• 1 large onion (300g)
• 12 cloves of garlic (60g)
• 8 medium tomatillos (250g)
• A handful of fresh cilantro
• 4 bay leaves
• 1 tsp cumin seeds
• 1 tsp oregano
• 2 medium russet potatoes

Instructions:

1. Prepare the Ingredients:
   • Preheat your broiler on high.
   • Slice the pork into 1-inch cubes and place it in a large bowl. In a small bowl, mix 2 tsp of salt, 2 tsp of granulated garlic, and 1 tsp of pepper. Season the pork with this mixture, tossing to coat evenly. Set aside.
   • Remove the stems and seeds from the Anaheim and poblano peppers. For the jalapeños, remove only the stems. Place the peppers on a baking sheet lined with a wire rack. On a separate sheet, arrange the tomatillos (cut side down), half of the onion (sliced into thick half-moons), and 6 garlic cloves (with skins on). Dice the remaining onion and mince the remaining garlic, setting both aside.
2. Roast the Vegetables:
   • Place both baking sheets under the broiler. Broil the peppers for about 15 minutes, flipping them halfway through. Check the tomatillos, onion, and garlic after 10 minutes for light blackening. Once roasted, remove everything from the oven.
   • Let the peppers rest under a kitchen towel for about 10 minutes to make peeling easier. Once cooled, remove the blistered skins from the peppers. Slice the poblano peppers into strips and roughly chop the remaining peppers.
3. Sear the Pork:
   • Heat 1/3 cup of pork lard (or oil) in a large, heavy pot over medium heat for 3-4 minutes. Brown the pork in batches, cooking each batch for about 6 minutes to achieve a good sear. Avoid overcrowding the pot. Once browned, transfer the pork to a clean bowl.
   • After all the pork is browned, return it to the pot. Add the diced onion and minced garlic, sautéing for about 5 minutes. Pour in 3 cups of water, cover partially, and let it simmer for 45 minutes or until the pork is tender.
4. Prepare the Sauce:
   • While the pork is cooking, transfer the chopped peppers, roasted tomatillos, roasted onion, peeled garlic, cilantro, 2 cups of water, and a pinch of salt to a blender. Blend on high until smooth.
   • Pour the blended sauce into the pot with the pork and stir well. Adjust the seasoning if needed. Crush the cumin seeds and oregano in a mortar or molcajete, mix with 1/4 cup of water, and add this mixture to the pork. Add the bay leaves and continue simmering gently for another 40 minutes until the pork is fall-apart tender.
5. Fry the Potatoes:
   • Heat 1/4 cup of oil in a skillet over medium heat. Fry the cubed potatoes for about 10 minutes until they are golden on most sides. Lightly season with salt and pepper. In the last 15 minutes of the pork cooking time, fold the fried potatoes and reserved poblano strips into the stew.

Serving Suggestions:

Serve this delicious Caldillo de Chile Verde with rice, beans, and warm tortillas for a satisfying meal.

Notes:

• For extra servings, you can add 1 1/2 lbs of pork riblets instead of the fried potatoes.
• Enjoy this dish with your favorite sides and condiments!