Easy Green Chile Pork
A flavorful and easy-to-make dish that combines tender pork shoulder with tomatillos and jalapeños for a heartwarming meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds pork shoulder, cut into chunks
- 1 pound tomatillos, husked and quartered
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños seeded and chopped Adjust quantity for desired spice level
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cilantro for garnish Optional
Instructions
Preparation
- Gather all your ingredients to ensure a smooth cooking experience. Cut the pork into manageable chunks and husk and quarter the tomatillos. Chop the onion and jalapeños, and mince the garlic so everything is ready to go.
- In a large pot or heavy-bottomed pan, heat a little oil over medium heat. Add the pork chunks, browning them on all sides for about 5-7 minutes.
- Once the pork is browned, add the chopped onion to the pot and cook for about 5 minutes, or until the onion is softened and translucent.
- Stir in the minced garlic and chopped jalapeños, cooking for an additional minute.
- Add the husked and quartered tomatillos, chicken broth, ground cumin, dried oregano, salt, and pepper to the pot. Stir everything together.
- Bring the mixture to a gentle simmer, cover the pot with a lid, reduce the heat to low, and let it cook for about 2 hours.
- After 2 hours, check the pork. It should be tender enough to shred easily with a fork. Remove the pork chunks, shred the meat, and return it to the pot.
- Let the Easy Green Chile Pork sit for a few minutes on low heat before serving.
- Serve hot, garnished with fresh cilantro.
Notes
This dish can be stored in the refrigerator for up to 3-4 days. For meal prep, it freezes well for up to 3 months. Reheat gently on low heat, adding broth if it's too thick.