Pork Chile Verde

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss pork pieces with 1 Tbsp salt in lg bowl. Cover and refrigerate 1 hr. Coarse chop pork trimmings. In Dutch oven, bring pork trimmings and water to simmer over high heat. Cook at a vigorous simmer until water evaporates and pork begins to sizzle, about 12 min. Continue cooking, stirring frequently, until dark fond forms and trimmings brown and crisp, about 6 min longer. Using slotted spoon, discard trimmings. Pour off all but 2 Tbsp fat. Set pot aside.

Step 2

Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler and heat broiler. Line rimmed baking sheet with foil. Place tomatillos, poblanos, onion, garlic, and jalapeño on sheet and drizzle with oil. Arrange chiles skin-side up. Broil until chile skins are blackened and vegetables begin to soften, 10-13 min, rotating sheet halfway through. Transfer poblanos, jalapeño, and garlic to cutting board.

Step 3

Heat oven to 325. Transfer tomatillos, onion, and accumulated juices to food processor. Remove skins from poblanos, jalapeño, and garlic. Remove seeds from Jalapeño and reserve. Add poblanos, jalapeño, and garlic to processor. Pulse until roughly pureed. Add reserved jalapeño seeds if spicier chile is preferred.

Step 4

Heat fat in Dutch oven over med heat until shimmering. Add oregano, cumin, cinnamon, and cloves and cook, stirring constantly, until fragrant, about 30 sec. Stir in tomatillo mixture, bay leaves, sugar, pepper, and 1 tsp salt, scraping up any browned bits. Stir in pork and bring to simmer. Cover, transfer to oven, and cook until pork is tender, about 1½ hrs, stirring halfway through.

Step 5

Remove from oven and rest at least 10 min. Discard bay leaves. With spatula, scrape down sides of pot. Stir down any fat that had risen to the top. Stir in cilantro and season to taste. Serve with lime wedges.