Carne con Chile Verde is a delightful representation of authentic Mexican cuisine, blending tender cuts of meat with the vibrant flavors of green chilies and fresh tomatillos. This dish is particularly special as it embodies the comforting essence of hearty stews that are perfect for family gatherings or cozy weeknight dinners.
Ingredients
Scale:
2 pounds of pork shoulder, cut into 1-inch cubes
5 medium tomatillos, husked and rinsed
2 large green bell peppers, chopped
1 large onion, diced
2 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
4 cups chicken broth or water
Fresh cilantro, chopped
Lime wedges
Instructions
In a blender, combine the tomatillos, green bell peppers, garlic, and a pinch of salt. Blend until smooth to create a vibrant green chile sauce.
In a large skillet, heat a tablespoon of oil over medium-high heat. Add the pork cubes, season with salt and pepper, and brown them on all sides for about 5-7 minutes.
Once browned, transfer the pork to the slow cooker. Pour the blended green chile sauce over the pork, followed by the diced onions and all spices for an even distribution of flavor.
Add four cups of chicken broth or water to the slow cooker, ensuring the meat is well covered. Stir gently to combine all ingredients.
Set the slow cooker on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
Once cooked, check for seasoning and adjust salt and pepper as needed. If the stew is too thick, add a little more broth or water.
Serve hot, garnished with fresh cilantro and lime wedges.
