Authentic Mexican Carne con Chili Verde
Ingredients
– 2 lbs pork shoulder (or beef chuck), cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4-6 medium tomatillos, husked and rinsed
– 2-4 jalapeños or serrano peppers, stems removed (adjust according to spice preference)
– 1 cup chicken or beef broth
– 1 teaspoon ground cumin
– 1 teaspoon oregano
– Salt and pepper to taste
– 1 cup diced tomatoes (fresh or canned)
– Fresh cilantro, chopped (for garnish)
Directions
1. Prepare the chilies and tomatillos:
In a saucepan, place the tomatillos and jalapeños, covering them with water. Bring to a boil and cook for approximately 10 minutes, or until the tomatillos become soft. Drain and allow to cool slightly.
2. Blend the sauce:
In a blender, combine the cooked tomatillos, jalapeños, and a small amount of the broth. Blend until the mixture is smooth and set aside.
3. Cook the meat:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork (or beef) cubes, seasoning them with salt and pepper. Brown the meat on all sides for about 5-7 minutes.
4. Add onions and garlic:
Incorporate the chopped onion and minced garlic into the pot. Sauté for approximately 3-4 minutes until the onion becomes translucent.
5. Combine the ingredients:
Pour the blended tomatillo and chili mixture over the meat. Add the chicken or beef broth, cumin, oregano, and diced tomatoes. Stir well to combine all ingredients.
6. Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the meat is tender. Stir occasionally and add more broth if necessary.
7. Adjust seasoning:
Taste the dish and adjust the seasoning with additional salt, pepper, or spices as needed.
8. Serve:
Serve the dish hot, garnished with fresh cilantro. It pairs excellently with warm tortillas, rice, or beans.
Enjoy!
This Authentic Mexican Carne con Chili Verde is a hearty dish brimming with flavor,
