Southwest Pork Chili Verde

This simple Southwestern stew is as simple as it is delicious. Instant Pot, Slow-cooker, and the traditional oven braise all work equally well and yield spectacular results.

Ingredients

1. 3-5lbs Pork Shoulder (aka “Pork Butt”) – I prefer bone in for added flavor, but boneless works too
2. 1 Large onion, quartered and ends removed
3. 2-3 shallots, halved, ends removed (optional)
4. 2 jalapeño peppers, halved, seeded and stems removed
5. 2 hatch or Anaheim chiles, halved, seeded and stems removed
6. 1 lb tomatillos (about 8 – 10 medium sized ones); husked and halved
7. 2 tablespoons avocado or other high-smoke-point oil (vegetable, canola – but not olive)
8. 1 bunch cilantro (tops only), or parsley if there are cilantro-haters in the house
9. 1 bay leaf
10. 4 cloves garlic, smashed
11. 2 – 4 cups chicken, pork, or beef stock (preferably homemade) – amount will depend on method, see instructions below
12. Juice of 2 limes
13. Salt, sugar, and vinegar – to taste, as needed

Special Equipment

You will need one of the following items (You should have at least one of these anyway!)

1. 6QT Dutch Oven
2. Slow Cooker (i.e., Crockpot – “Crockpot” is the brand)
3. Multi-Cooker (i.e., Instant Pot – once again, “Instant Pot” is the brand) – also, personally, I’ve found the Mult-cooker/pressure-cooker to be a game changer.

Instructions

First Steps – All Methods:

1. Preheat oven to 450°F
2. Break down pork shoulder into 2 inch(ish) cubes, discarding any overly fatty pieces and reserving the bone as needed.
3. Season pork cubes with Kosher salt and pepper on all sides, and allow to rest at room temperature while completing the next steps
4. Line a baking sheet with aluminum foil and spray with cooking spray
5. In a large bowl – Toss onion, shallots, jalapeños, chiles, tomatillos, and pork bone (if using) in 2 tablespoons oil – until well coated
6. Turn out in a single layer onto lined baking sheet and roast, 20 – 30 minutes, until lightly charred (deep charring in a few places is desirable but don’t overdo it)
7. While vegetables (and pork bone) are roasting, brown the pork over high heat in a large cast-iron or stainless steel pan
8. Remove pork, and deglaze pan with 1/4 cup water or stock (or tequila if you’re feeling frisky and you want to practice your flambe skills)
9. Remove items on the sheet pan from the oven and allow to cool somewhat

For the Instant Pot/Pressure Cooker Method:

1. Scrape all items from the baking sheet into the instant pot-pot
2. Add cilantro, bay leaf, garlic, 2 cups stock, pork, and any liquid from the pan you seared it off in
3. Cook on High Pressure for 45 minutes (or hit the “stew” button if your pressure cooker has one)
4. Release pressure, remove lid
5. Fish out pork pieces with a slotted spoon and reserve
6. Dump remaining contents into a blender and blend, pulsing slowly at first and using a cloth to cover the vent in the top of the blender (don’t go too fast, and don’t completely seal the top of the blender, unless you like having your entire kitchen covered in soup).
7. Combine blended ingredients and pork in a large pot or Dutch oven; bring to a simmer and reduce until desired thickness is achieved
8. Taste and adjust as needed, using salt, sugar, vinegar – a teaspoon or so at a time, tasting between additions
9. Spoon into shallow bowls and serve with warm tortillas, tortilla chips, sour cream, avocado slices, diced onion, and grated cheese

For the Slow Cooker Method:

1. Scrape all items from the baking sheet into the slow cooker
2. Add cilantro, bay leaf, garlic and 4 cups stock, pork, and any liquid from the pan you seared it off in
3. Cook on High for 4 hours, or Low for 6 – 8 hours
4. Fish out pork pieces with a slotted spoon and reserve
5. Dump remaining contents into a blender and blend, pulsing slowly at first and using a cloth to cover the vent in the top of the blender (don’t go too fast, and don’t completely seal the top of the blender, unless you like having your entire kitchen covered in soup).
6. Combine blended ingredients and pork in a large pot or Dutch oven; bring to a simmer and reduce until desired thickness is achieved
7. Taste and adjust as needed, using salt, sugar, vinegar – a teaspoon or so at a time, tasting between additions
8. Spoon into shallow bowls and serve with warm tortillas, tortilla chips, sour cream, avocado slices, diced onion, and grated cheese

For the Oven Braise Method

1. Scrape all items from the baking sheet into a Dutch Oven
2. Reduce oven temp to 300°F
3. Add cilantro, bay leaf, garlic and 4 cups stock, pork, and any liquid from the pan you seared it off in
4. Place in oven with lid on but slightly askew
5. Cook for 4 – 6 hours, stirring occasionally
6. Fish out pork pieces with a slotted spoon and reserve
7. Dump remaining contents into a blender and blend, pulsing slowly at first and using a cloth to cover the vent in the top of the blender (don’t go too fast, and don’t completely seal the top of the blender, unless you like having your entire kitchen covered in soup).
8. Combine blended ingredients and pork in a large pot or Dutch oven; bring to a simmer and reduce until desired thickness is achieved
9. Taste and adjust as needed, using salt, sugar, vinegar – a teaspoon or so at a time, tasting between additions
10. Spoon into shallow bowls and serve with warm tortillas, tortilla chips, sour cream, avocado slices, diced onion, and grated cheese