Carne en Chile Verde (Pork in Green Chilli Sauce)

About this recipe

Pork or beef cooked in a green sauce of poblano pepper, tomatillo and serrano. A deep, flavourful northern Mexican stew eaten with flour tortillas.

1. 1

   Roast 3 poblano peppers over a gas flame or on a griddle over high heat, turning until the skin is completely charred. Place in a plastic bag for 15 minutes. Peel, deseed and cut into strips.

   

   💡 Well-roasted peppers peel effortlessly and have more smoky flavour.

2. 2

   In a blender: combine 6 raw tomatillos, 2 serrano chillies, half an onion and 3 garlic cloves. Do not add water - the tomatillos have enough liquid. Blend until smooth.

   
3. 3

   Cut 800g pork (or beef) into 3cm cubes. Season with salt and pepper. Heat 2 tablespoons oil in a deep casserole over high heat. Sear the meat in batches until well browned. Remove.

   

   💡 Do not crowd the pan - leave room for the meat to brown rather than steam.

4. 4

   In the same casserole, add the blended green sauce. Fry over high heat for 3–4 minutes until it changes colour and concentrates. Return the meat, add salt and 300ml water or stock.

   
5. 5

   Add the poblano strips. Cook covered over medium heat for 40–45 minutes until the meat is very tender and the sauce has thickened. Adjust salt.

   

   💡 If the sauce is too thin, cook uncovered for the last 10 minutes.

6. 6

   Serve in bowls with warm flour tortillas and refried beans on the side.

   

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