Recipe: Chile Verde

2 tablespoon vegetable oil
2.25 lbs Pork butt/shoulder, cubed
1 tablespoon vegetable oil
2 potatoes, peeled and diced
Juice of one lime

1 tablespoon vegetable oil
1 onion, diced
1.5 lb tomatillos, peeled and scrubbed
4 Anaheim chiles
2 garlic cloves, minced
2 jalapeños, diced
3 cup chicken stock
1/4 cup cilantro
salt + pepper

serves 4-6

Home Prep:
In a large saucepan or dutch oven, heat one tablespoon oil over medium-low heat. Add onions and season to taste with salt and pepper. Leave to slowly cook, stirring occasionally, while preparing tomatillos and chiles.

Heat oven to 450°

Line a sheet pan with foil, place tomatillos and Anaheim chiles on the pan, and place pan in the upper third of an oven. Roast until tops of tomatillos and chiles are blackened, flip and blacken the other side.

Remove the chiles from oven and place in a plastic bag to steam, about five minutes. Peel skin from chiles (you may want gloves for this). Discard skin, stems, and seeds.

Place the tomatillos and chiles in a blender.

Once your onions are golden, add garlic and jalapeños. Cook until fragrant, about one minute. Transfer to the blender along with chicken stock and cilantro. Blend until smooth.

This recipe makes about 6 cups of sauce. We use half and freeze half for our next trip.

At camp:
Prepare coals and place dutch oven about 12 inches above hot coals (we used the GSI Hard Anodized Dutch Oven). Let dutch oven get nice and hot, then add about 2 tablespoons of oil. Slowly add your pork in batches (pan should be hot enough to sear, not boil the meat).

Season with salt and pepper.

Once the pork is browned on one side, turn and brown the other sides.

Add sauce until the pork is almost covered by the sauce, place the lid on the dutch oven, and simmer for about 45 minutes. (if it liquid starts to dry out, add a little water).

While the pork is simmering, heat a large pan, like the Primus Openfire Pan, over the coals. Add 1 tablespoon oil and diced potatoes, season with salt and pepper. Lightly brown on all sides. Once browned, add potatoes to pork mixture and cook until pork and potatoes are tender.

Taste and adjust seasoning. Remove from heat and add lime juice. Serve with flour tortillas.

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