Can I use a different cut of pork for chile verde?

Pork shoulder (Boston butt) is ideal because it's fatty and becomes tender during the braise. Pork butt and pork carnitas cuts work well; avoid lean cuts like tenderloin that dry out.

What if I can't find fresh tomatillos?

Canned tomatillos work as a 1:1 substitute and are already soft, slightly reducing cooking time. Fresh green tomatoes are less acidic but acceptable in a pinch.

How do I know when the pork is done?

The pork is ready when it shreds easily with a fork after 2–3 hours of simmering. Internal temperature should reach 190–195°F for optimal tenderness.

Can this be made ahead?

Yes. Braise the pork and prepare the sauce 1–2 days ahead; refrigerate separately and reheat gently on the stovetop. Make rice fresh before serving.

How spicy is this dish?

Poblanos are mild (1,000–2,000 Scoville units); jalapeños add medium heat. Reduce jalapeños or remove seeds to lower spice; omit for mild versions.

Pork Chile Verde with Mexican Rice and Cheesy Corn

Name: Pork Chile Verde with Mexican Rice and Cheesy Corn
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: For the Pork Chile Verde:; 4 lbs pork shoulder (Boston butt); 2 tbsp lard or bacon fat; 1 tbsp garlic powder; 1 tbsp paprika; Salt, to taste; Black pepper, to taste; 2 lbs tomatillos; 2 poblano peppers; 4 jalapeño peppers; 1 large white onion, halved; 6 cloves garlic; 2 cups unsalted chicken stock; 1 lime, juiced; 1 tbsp chicken bouillon powder; 1 tbsp dried Mexican oregano; 1 tsp ground cumin; 1/2 bunch cilantro; 2 bay leaves; For the Mexican Rice:; 2 tbsp vegetable oil; 2 cups jasmine rice; 2 Roma tomatoes; 1/4 white onion; 2 cloves garlic; 4 cups water; 1 tbsp tomato bouillon powder; 1 tbsp chicken bouillon powder; For the Cheesy Corn Casserole:; 8 ears of corn

CookOSBeta

Pork Chile Verde with Mexican Rice and Cheesy Corn | CookOS

Ingredients

For the Pork Chile Verde:
4 lbs pork shoulder (Boston butt)
2 tbsp lard or bacon fat
1 tbsp garlic powder
1 tbsp paprika
Salt, to taste
Black pepper, to taste
2 lbs tomatillos
2 poblano peppers
4 jalapeño peppers
1 large white onion, halved
6 cloves garlic
2 cups unsalted chicken stock
1 lime, juiced
1 tbsp chicken bouillon powder
1 tbsp dried Mexican oregano
1 tsp ground cumin
1/2 bunch cilantro
2 bay leaves
For the Mexican Rice:
2 tbsp vegetable oil
2 cups jasmine rice
2 Roma tomatoes
1/4 white onion
2 cloves garlic
4 cups water
1 tbsp tomato bouillon powder
1 tbsp chicken bouillon powder
For the Cheesy Corn Casserole:
8 ears of corn
2 tbsp vegetable oil
1/2 medium red onion, diced
1 jalapeño pepper, diced
1/2 cup mayonnaise
2 cups shredded Mexican cheese blend
1/4 cup cilantro, chopped
1 tsp paprika
1 tsp chili powder
1 jalapeño pepper, sliced for garnishoptional
For Serving:
Pico de gallo, for servingoptional

41 Ingredients

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Instructions

1
Cut the pork shoulder into 1-inch cubes.
2
In a large bowl, season the pork cubes generously with salt, black pepper, garlic powder, and paprika. Mix well to coat.
3
Heat lard in a large Dutch oven over medium-high heat. Sear the pork in batches until well-browned on all sides. Remove the pork and set aside.
4
In a dry cast-iron skillet over high heat, char the tomatillos, poblano peppers, jalapeños, half of the white onion, and garlic cloves until blistered and blackened in spots. Work in batches if necessary.
5
Transfer the charred tomatillos and garlic to a blender. Add the chicken stock and blend until smooth.
6
Remove the stems and seeds from the charred peppers. Add the peppers and charred onion to the blender and blend again until fully incorporated.
7
Pour the sauce into a large bowl or back into the blender. Add the lime juice, chicken bouillon powder, dried oregano, ground cumin, and fresh cilantro. Blend one last time until the sauce is smooth and vibrant green.
8
Deglaze the Dutch oven with a splash of stock, scraping up any browned bits from the bottom. Pour in the blended green sauce.
9
Return the seared pork to the pot, add the bay leaves, and stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the pork is fork-tender.
10
While the chile verde simmers, prepare the rice. In a blender, combine the Roma tomatoes, quarter onion, 2 cloves of garlic, water, tomato bouillon, and chicken bouillon. Blend until smooth.
11
Heat vegetable oil in a saucepan over medium heat. Add the rice and toast, stirring frequently, until lightly golden.
12
Strain the tomato mixture into the saucepan with the rice. Stir, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is fluffy.
13
For the corn casserole, lightly oil the ears of corn and char them in a dry cast-iron skillet until blistered.
14
Once cool enough to handle, cut the corn kernels off the cobs.
15
In the same skillet, sauté the corn kernels with diced red onion and diced jalapeño for 3-4 minutes.
16
Remove the skillet from the heat. Stir in the mayonnaise, most of the shredded cheese, and chopped cilantro. Season with paprika and chili powder and mix well.
17
Top the corn mixture with the remaining cheese. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden and bubbly.
18
Garnish the baked corn casserole with fresh cilantro and sliced jalapeños.
19
To serve, plate the Mexican rice, top with the pork chile verde, and add a scoop of the cheesy corn casserole. Garnish with pico de gallo if desired.