50 States of America Recipes, Colorado Chile Verde Madison . 50 States of America Recipes, Colorado Chile Verde Madison .

Colorado: Chile Verde

This famous dish from Colorado consists of tender pieces of pork simmered in a roasted poblano, jalapeño and tomatillo sauce. Served over rice with a sprinkle of cilantro and a squeeze of fresh lime. This chile verde was cozy, spicy, and full of Southwest flavor!

Ingredients

2.5 lbs pork shoulder, cut into 1–1½-inch cubes
~12 tomatillos (about 550–600g), husked + rinsed
6–8 poblano peppers
3–4 jalapeños, deseeded
1 medium onion, diced
4 cloves garlic, minced
2–3 cups chicken stock, plus more as needed
1½–2 tsp salt, plus more to taste
½ tsp black pepper
2 tsp cumin
1 tsp oregano
Juice of 1–2 limes
Oil, for searing

Cornstarch slurry:
1–2 tbsp cornstarch + equal amount cold water

Instructions

  1. Heat oven to 450°F. Roast the tomatillos, poblanos and deseeded jalapeños for about 20–25 minutes, or until softened and blistered. Remove the skins from the poblanos and jalapeños once cool enough to handle.

  2. Season the pork with a little salt and pepper. Heat oil in a large pot or your pressure cooker using the sauté setting. Working in batches, sear the pork until nicely browned. Remove and set aside.

  3. In the same pot, sauté the onion for 3–5 minutes, until softened. Add the garlic and cook for another 30–60 seconds.

  4. Add the roasted tomatillos, poblanos and jalapeños to the pot along with 2 cups of chicken stock. Using an immersion blender, purée until mostly smooth.

  5. Stir in the salt, black pepper, cumin and oregano. Return the browned pork and any accumulated juices to the pot.

FOR A PRESSURE COOKER:
6. Seal and cook on high pressure for 30 minutes. Allow a natural release for 10–15 minutes before releasing the remaining pressure.

Switch back to sauté and bring the chile verde to a gentle simmer. If you want a thicker sauce, stir in 1 tbsp of the cornstarch slurry and simmer for 1–2 minutes. Add more slurry if needed.

FOR THE STOVETOP:
6. Add an additional ½–1 cup chicken stock as needed. Bring to a gentle simmer, cover and cook over low heat for about 1½–2 hours, stirring occasionally, until the pork is fork-tender. Add additional stock during cooking if the sauce becomes too thick.

Once the pork is tender, uncover and simmer to reduce the sauce if needed. If you still want it thicker, stir in the cornstarch slurry a little at a time and simmer for 1–2 minutes.

TO FINISH:
Stir in fresh lime juice and salt for taste. Serve over rice and top with cilantro and an extra squeeze of lime.

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