Caldillo de Chile Verde (Serves 4–6)
Ingredients
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1 lb pork shoulder or pork stew meat, cut into bite-sized pieces
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4–5 tomatillos, husked and rinsed
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2–3 jalapeños or poblano peppers (roasted and peeled; adjust heat to taste)
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1 medium onion, chopped
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2 cloves garlic, minced
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2 cups chicken broth (or water + bouillon)
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1 tsp dried oregano
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1 tsp cumin
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Salt & pepper to taste
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1–2 tbsp vegetable oil
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Optional: fresh cilantro, lime wedges, and diced avocado for garnish
Instructions
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Prepare the green sauce
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Roast tomatillos and chiles under broiler or in a dry skillet until slightly charred.
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Blend with 1/2 cup water, garlic, cumin, and a pinch of salt until smooth.
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Brown the pork
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Heat oil in a large pot over medium-high heat.
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Add pork and brown on all sides. Remove and set aside.
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Sauté onions
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In the same pot, add onion and sauté until translucent.
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Combine and simmer
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Return pork to the pot.
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Pour in the blended green sauce and chicken broth.
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Add oregano, salt, and pepper.
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Simmer 45–60 minutes, stirring occasionally, until pork is tender and flavors meld.
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Serve
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Hot, garnished with fresh cilantro, lime wedges, and avocado slices.
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Serve with warm tortillas, rice, or both.
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Tips & Variations
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Spicier version: leave some seeds in the jalapeños or add serrano peppers.
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Vegetable boost: add diced potatoes or zucchini halfway through cooking.
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Slow-cooker option: combine browned pork, blended green sauce, broth, and seasonings; cook low 6–8 hours or high 3–4 hours until tender.
If you want, I can give a shortcut version using canned green chiles and tomatillos for a faster weeknight meal — it’s almost as good as the traditional version.
Do you want me to make that quick version?
