Limetree's Pork Chile Verde

Here at the Limetree Roadside PubCafe, we like things that are green –­ like limes! So, Chile Verde comes naturally to us. This recipe features pork, but chicken can be substituted.

Tomatillos are the star of salsa verde, featuring their tangy bite. We roast them to bring out the flavor. Their perfect partner is peppers, green and chile. We went fairly simple in that department with green and jalapeno peppers but poblano and serrano peppers are also used frequently.

You won’t find leeks in most chile verde recipes but for us leeks are essential in any soup or stew. We’re also experimenting with a spice blend we spotted at While Foods, called Nordic Forager’s; it adds an earthy flavor from mushroom powder. And we happened on a can of pickled jalapenos which added some zing. We also used boneless pork chops for the meat, but pork shoulder is usually preferred.

Feeds 6-8 people

2.5 lbs pork shoulder cut into 1” cubes.

5 cloves garlic, diced

1 medium leek

1 red onion

1 lb tomatillos

2 green peppers

2 jalapeno peppers

1 cup canned or frozen corn

2 cups vegetable or chicken broth

Handful of fresh cilantro

½ teaspoon oregano

½ teaspoon coriander

½ teaspoon cumin

Optional:

1 poblano pepper

½ cup pickled jalapenos

1 cup okra, fresh or frozen

½ teaspoon Nordic Forager’s spice blend.

Remove tomatillo skins and roast or broil with jalapenos and one of the green peppers (and poblano if used). About 10 mins. After cooling, puree with cilantro.

Cut pork into 1” cubes and brown with some of the garlic.

Dice onion, leek and green pepper and add. Add tomatillo puree and remaining ingredients. Simmer for up to 2 hours.

Garnish with cilantro and serve with on a bed of rice or with corn chips.