High Fructose Corn Syrup Free Gluten Free Chile Verde
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder, cut into 1½-inch cubes
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the verde sauce
- 1½ lb tomatillos (about 12 medium), husked and rinsed
- 4 anaheim or hatch green chiles (about 12 oz total)
- 2 poblano peppers
- 1 jalapeño, stemmed
- 1 medium white onion, quartered
- 6 garlic cloves, unpeeled
- 1 tbsp olive oil
For the braise
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
For serving
- ½ cup fresh cilantro leaves, roughly chopped
- lime wedges, for serving
- warm corn tortillas or cooked white rice, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, Anaheim chiles, poblanos, jalapeño, onion quarters, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
- 2
Broil the vegetables, turning the chiles and tomatillos once halfway through, until the tomatillos are softened and charred in spots and the chile skins are blistered and blackened, 12–15 minutes total. Remove from the oven and let cool for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!