Deliciousness with Pork Chile Verde

A very long time ago, one of my sisters sent me a recipe for a green pork "enchilada sauce." It was supposed to be something like the green canned enchilada sauce, which was never available in the eastern states. I had eaten something with that kind of sauce, so I knew I liked it. And I really, truly, meant to make the recipe. 

Somehow, as with far too many things - it just never happened.

Pork Chile Verde

Then, possibly within the last year, I found something that sparked my interest in that type of recipe. Again. Plus, soon after we moved to AZ, we ate at a little local Mexican restaurant and I ordered the pork chile verde over rice, and of course the ubiquitous refried pinto beans. It was delicious. I figured if I ever got around to making this, mine might be a big hit. I had the flavors all set in my head. They had just never yet made it into existence.

A couple of months ago, I bought two huge pork shoulder roasts. Not sure why, as I rarely buy something that big. There are only two of us in the household, after all. But I got one out and cooked it very slowly till it all fell apart and then proceeded to clean all the meat out, tossing excess fat and bones. Once I finished with all that, I chopped the meat. Half of it, I set aside to use. The other half went in the freezer for another time. That first half was used to make Pork Barbecue for sandwiches - one of my favorite things ever.

The frozen portion I got out from the freezer the other day and decided that it was finally time for some Pork Chile Verde. I had the meat all set. I had some Tomatillo Sauce already made in the fridge (it is SO good as a dip alone, as a dip mixed with guacamole, over eggs for breakfast, and multitudes of other uses). The basic necessities were all ready. To make the sauce for the meat was a snap.

In that sense, I do advise making life easier by first having the meat all prepped ahead of time. If you don't care for taking time to make your own Tomatillo Sauce, then buy your favorite brand of a Tomatillo Salsa and use that, though in general, the spicy heat factor is quite high in those.

Pork Chile Verde

Serves 8 or more

Pork Chile Verde

1 pound cooked, chopped pork shoulder roast

1 large onion, chopped

2 tablespoons olive oil

4 cloves garlic, minced finely

1 - 1½ tablespoons fresh thyme leaves (no stems)

12 ounces canned green chilies (three 4-ounce tins)

16 ounces Tomatillo Sauce/Salsa

4 cups beef or chicken stock, unsalted

1 teaspoon dried oregano or 2 tablespoons fresh leaves, minced

½ teaspoon salt, or as needed

½ teaspoon black pepper

¼ teaspoon ground allspice

1 - 2 tablespoons fresh lime juice

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THICKENING

1 cup water

½ cup corn tortilla flour (Maseca, Torti-ya)

2 tablespoons all-purpose flour

In a large pot, heat the olive oil and add the onions. Saute the onions until they are turning golden, then add in the garlic and fresh thyme leaves and continue to saute for a few more minutes, to cook out the raw garlic taste. Add in the next 8 ingredients and then the chopped/shredded pork. Stir well and bring to boil.

In a smaller bowl or large measuring cup, stir the water and tortilla flour together until there are no lumps, then whisk in the flour briskly to leave a lump-free slurry. Pour this into the pot and stir until the mixture thickens slightly. Continue cooking over lowest heat for at least 10 more minutes. 

Serve with rice and refried beans, or over enchiladas, over omelets. Use your imagination. This is really wonderfully flavored.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.