Chile Verde

Name: Chile Verde
Total time: 485 min
Ingredients: 4 lb. (2 kg) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5-cm) cubes; Kosher salt; freshly ground pepper; 4 cans (7 oz./220 g each) diced fire-roasted mild green chiles, drained; 2 cans (12 oz./375 g each) whole tomatillos, drained and broken up by hand; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 1 large jalapeño chile, seeded and minced; 2 cups (16 fl. oz./500 ml) low-sodium chicken broth; 3/4 lb. (375 g) firm, ripe tomatoes, finely chopped; 1 Tbs. dried oregano; 2 tsp. ground cumin; Sour cream for serving; Chopped fresh cilantro for serving

www.williams-sonoma.com

Chile Verde Literally “green chile,” this popular Mexican-influenced stew on the menu at many taquerias could not be simpler to prepare using a slow cooker,

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Ingredients

4 lb. (2 kg) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5-cm) cubes
Kosher salt
freshly ground pepper
4 cans (7 oz./220 g each) diced fire-roasted mild green chiles, drained
2 cans (12 oz./375 g each) whole tomatillos, drained and broken up by hand
1 large yellow onion, finely chopped
4 garlic cloves, minced
1 large jalapeño chile, seeded and minced
2 cups (16 fl. oz./500 ml) low-sodium chicken broth
3/4 lb. (375 g) firm, ripe tomatoes, finely chopped
1 Tbs. dried oregano
2 tsp. ground cumin
Sour cream for serving
Chopped fresh cilantro for serving