Chef SusanneÔÇÖs Tomatillo Braised Pork - Chile Verde in Clay

Chef SusanneÔÇÖs Tomatillo Braised Pork - Chile Verde in Clay

Slow cooking is the key for this hearty Mexican stew. Make it a few days ahead of time and deep and succulent flavors will develop day by day.

For the sauce:
  • 2 pounds tomatillos, husked, rinsed and dried
  • 3 fresh Serrano chilies
  • 1/2 cup chopped cilantro leaves, plus a few sprigs for garnish
  • Sea Salt as needed
For the stew:
  • 2 tablespoons olive oil
  • 3 pounds pork country ribs, or pork shoulder, cut into large chunks
  • Salt and Pepper to season the meat
  • 2 medium white onions, finely chopped, plus some round slices for garnish
  • 3 cloves garlic, peeled and finely chopped
  • 8 medium boiling potatoes, quartered 0r 1(15-ounce) can hominy, drained and rinsed
  1. Preheat broiler. Husk and rinse tomatillos, then scatter them on a broiling pan. Place pan with
  2. the tomatillos and peppers a few inches under the hot broiler for a few minutes until the skins are
  3. blistered, turning them until roasted on all sides and beginning to soften.
  4. Remove from broiler, remove stems and seeds from peppers and add both to a blender. Blend until smooth, add cilantro leaves, 3/4 cup water and a good pinch of salt. Blend again.


1. In a large heavy Dutch oven, heat olive oil over a medium/high. Add the chunks of meat to the pan and brown the meat on all sides about 15 minutes. Transfer to your clay pot.

2. Add onions to the pork fat and saut├ę for about 4 minutes until they become translucent. Add the garlic and cook a few more minutes. Transfer to your clay pot.

3. Pour the tomatillo sauce into the clay pot. Set on stew to

Slow cooking for 2 hours or until the pork is just tender. Skim off any fat that has risen to the surface.

4. Add the potatoes or hominy to the pot and submerge into the sauce and continue cooking for about 30 minutes until the potatoes are tender.

Before serving, take the pork out of the stew. Remove any fatty bits and pull the meat apart into bite-sized pieces, then return back to the warm stew and serve.

Garnish with cilantro and round slices of raw onion and served over rice or with corn tortillas and additional guacamole, sliced radishes, shredded cabbage, white beans, etc.

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