Ultimate Chile Verde: Your Favorite
I had a really interesting CV the other day here in Southern Oregon; it was a Dry Version with Roasted Pepper Strips and Spices over the chunks of Pork, - no sauce to speak of.
I crave Chile Verde in all forms, both at mexi places and at home, though I certainly do love Tomatillos. Do you crave it too?
Yeh, love the stuff. Down here on the border, I can get pork or beef versions. Chunky, shredded, or coarse ground meat. Some have tomatillos, some not. Some are very picante, some very mild. A local favorite is a green chili burrito served what is sometimes called enchilada style, saddle style or wet (covered with green sauce or more gr chile & cheese). Yum.
When I make it in season, I will use roasted, peeled mild Hatches. More often, I use the frozen tubs of N. Mex. chopped green chilies - usually more mild than hot, plus pork chunks, onions, tomatillos, garlic, cooked until the pork pulls apart with a fork.
My fave is my own. I salt and sear a pork tenderloin so it's all nice and crusty to keep in the juices, then slow roast it. Meanwhile, I roast tomatillos and a mix of green peppers (poblano, serrano, a little green bell peppers). Then I skin and dump the tomatillos and peppers in a stew pot--they fall apart on their own.
When the pork tenderloin is done and and cool enough to handle, pull hunks off with a fork. Add them to the tomatillo/pepper mixture. Salt/season to taste, and enjoy the green goodness.
I think I may have to make some tonight! Yum yum.