We are huge fans of this pork green chili recipe from Kenji Lopez-Alt. It’s quick (as far as I know…because my husband makes it) and the flavors are amazing! Tom doesn’t stray too far from the original recipe for his version, although in his own words, “I may get a little heavy handed with the garlic, cumin and salt”. If my daughter, Katie, had anything to say about it, she would double the garlic! I know you’re going to be tempted to add water or broth because it hardly seems right not to…but DON’T! The onions, peppers, tomatillos and the pork make all the juice needed!
Oooh…my mouth is watering already! Give it a shot and let me know what you think!
YIELD: Serves 6 to 8
ACTIVE TIME: 15 minutes
TOTAL TIME: 45 minutes
- 4 pounds (1.9kg) boneless pork shoulder, cut into 2-inch chunks
- 3/4 pound tomatillos (about 4 tomatillos; 350g), quartered, husks discarded
- 2/3 pound Poblano peppers (about 2 peppers; 300g), roughly chopped, seeds and stems discarded (see note)
- 6 ounces Anaheim or Cubanelle peppers (about 2 peppers; 170g), roughly chopped, seeds and stems discarded (see note)
- 2 serrano or jalapeño chilies, roughly chopped, stems discarded (see note)
- 8 ounces white onion (about 1 medium; 225g), roughly chopped
- 6 medium cloves garlic, peeled
- 1 tablespoon (15g) whole cumin seed, toasted and ground
- Kosher salt
- 1/2 cup loosely packed fresh cilantro leaves and fine stems (about 1/2 ounce; 15g), plus more for garnish
- 1 tablespoon (15ml) Asian fish sauce, such as Red Boat
- Fresh corn tortillas and lime wedges, for serving
Step 1: In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion, garlic, cumin, and a big pinch of salt. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 30 minutes. Release pressure.
Step 2: Using tongs, transfer pork pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with an immersion blender or in a countertop blender, then season to taste with salt. Return pork to sauce and stir gently to combine. Serve immediately with tortillas and lime wedges.