Ultimate Chile Verde with Cilantro Garlic Rice | Hungry Without A Cause

Prepare to take your taste buds on a flavorful journey with this authentic and hearty Chile Verde! Tender, juicy pork butt is slow-cooked to perfection in a homemade verde sauce made from roasted tomatillos, poblano peppers, and Anaheim chiles. The addition of rich duck fat and fragrant Mexican oregano enhances the depth of flavor, making this dish even more luxurious. Paired with fragrant cilantro garlic rice, this meal is a sure crowd-pleaser and perfect for any occasion. Follow along for step-by-step instructions on creating this bold and delicious dish!

Ingredients:

For the Pork:

6 lbs pork butt, cut into large chunks
2 tbsp chipotle powder
2 tbsp smoked paprika
2 tbsp salt
2 tbsp black pepper
2 tbsp cooking oil (for searing)
2 heaping tbsp duck fat (added while simmering)
2 bay leaves
1 cup chicken broth
1-2 tsp Mexican oregano

For the Chile Verde Sauce:

9 tomatillos, husked
5 poblano peppers
3 Anaheim chiles
3 jalapeños
1 large white onion, quartered
2 dried ancho chiles
Salt and pepper (to taste)

For the Cilantro Garlic Rice:

2 cups white rice
Water (per your rice cooker instructions)
2-3 tbsp garlic powder
Handful of fresh cilantro, chopped

Instructions:

Prepare the Pork:

Season the pork chunks with chipotle powder, smoked paprika, salt, and pepper.
In a large hot pan or Dutch oven, heat oil over medium-high heat. Sear the pork in batches on all sides until browned. Set aside.
Roast the Vegetables:

Preheat your oven to high broil. Arrange the tomatillos, poblano peppers, Anaheim chiles, jalapeños, and the quartered onion on a baking sheet.
Broil the vegetables until charred and softened, turning occasionally. Remove from the oven and allow to cool slightly.
In the meantime, bring a small pot of water to a boil. Add the dried ancho chiles and simmer until softened.
Make the Chile Verde Sauce:

Remove the stems from all roasted vegetables. You may peel off the skins if desired.
Add the roasted vegetables and softened ancho chiles (with stems removed) to a blender. Blend until smooth. Taste and season with salt and pepper as needed.
Cook the Pork in the Verde Sauce:

Return all the seared pork to the Dutch oven. Pour the blended verde sauce over the pork and add the bay leaves, chicken broth, and Mexican oregano.
Bring to a boil, then reduce heat to low. Stir in the 2 heaping tablespoons of duck fat for added richness.
Cover and simmer for 2-3 hours, stirring occasionally, until the pork is tender and easily shredded.
Adjust seasoning with salt and pepper to taste.
Make the Cilantro Garlic Rice:

Cook the rice in a rice cooker or pressure cooker according to instructions.
Once the rice is cooked, fluff it with a fork, and stir in the garlic powder slowly to avoid clumping. Fold in the chopped cilantro.
Serve:

Serve the tender chile verde over the cilantro garlic rice. Garnish with extra cilantro or lime wedges if desired.