# Chile verde (from America's Test Kitchen)

Video: [How to Make Chile Verde con Cerdo with Julia Collin Davison](https://www.youtube.com/watch?v=IQ4vSAB_9ug) by [America's Test Kitchen](https://www.youtube.com/@AmericasTestKitchen).
RecipesMD is not affiliated with America's Test Kitchen. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$5.56 per serving, ~$16.69 for ~3 portions (assumed); saves ~$10.44* per serving (65%) vs ordering out (~$16.00*). * Estimate: predicted from the ingredient list: 4 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario Mexican restaurant plate at ~$16, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 3.5 to 4 lb boston butt pork shoulder
- 1 tbsp kosher salt
- 1 cup water
- 1.5 lb tomatillos
- 5 poblano peppers
- 1 jalapeno pepper
- 1 onion
- 5 cloves garlic
- 1 tbsp vegetable oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/8 tsp ground cinnamon
- pinch ground clove
- 2 bay leaves
- 2 tsp sugar
- 1 tsp black pepper
- 1 tsp kosher salt
- 1/2 cup cilantro
- some tortillas _(amount estimated)_

## Steps

1. [0:20](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=20s) Cut the pork shoulder into slabs and trim away excess fat, setting the trimmings aside.
2. [1:11](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=71s) Cut the pork into 1.5-inch pieces and chop the fat trimmings into small pieces.
3. [1:23](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=83s) Toss the cubed pork with kosher salt, wrap in plastic, and refrigerate for at least one hour.
4. [1:36](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=96s) Cook the pork trimmings in a pot with water to render the fat and create fond.
5. [6:08](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=368s) Remove the browned pork trimmings from the pot and drain excess fat, leaving 2 tablespoons of fat.
6. [2:21](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=141s) Peel the husks off the tomatillos and rinse them.
7. [4:20](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=260s) Cut the stem off the jalapeno and halve it, keeping seeds and ribs intact.
8. [4:28](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=268s) Cut the poblano peppers in half and remove stems and seeds.
9. [4:40](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=280s) Trim and cut the onion into eight wedges, then peel.
10. [4:09](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=249s) Arrange tomatillos, peeled garlic cloves, halved jalapeno, poblano peppers skin-side up, and onion wedges on a rimmed baking sheet lined with foil.
11. [5:26](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=326s) Drizzle the vegetables on the baking sheet with vegetable oil.
12. [5:35](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=335s) Broil the vegetables 6 inches from the broiler element for about 10 minutes until charred.
13. [6:40](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=400s) Peel the charred skin from the jalapeno, poblano peppers, and garlic cloves.
14. [7:44](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=464s) Transfer the roasted vegetables and pan juices into a food processor and pulse into a coarse salsa.
15. [9:35](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=575s) Heat the reserved 2 tablespoons of pork fat over medium heat, add oregano, cumin, cinnamon, and a pinch of ground clove, and cook until fragrant.
16. [10:26](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=626s) Add the vegetable salsa, bay leaves, sugar, black pepper, and kosher salt to the pot.
17. [10:37](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=637s) Add the marinated pork cubes into the pot and bring to a simmer.
18. [10:50](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=650s) Cover the pot and simmer in a 325-degree oven for 90 minutes.
19. [11:25](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=685s) Test the pork for fork tenderness and let the chili rest for 10 minutes.
20. [11:40](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=700s) Toast tortillas on a burner or gas stove until lightly charred.
21. [12:45](https://www.youtube.com/watch?v=IQ4vSAB_9ug&t=765s) Stir in chopped cilantro and its stems into the finished chili.

## Equipment

- cutting board
- knife
- bowl
- plastic wrap
- pot
- colander
- baking sheet
- foil
- food processor
- slotted spoon
- fork
- oven

## What the video didn't say

- Exact cooking temperature for browning trimmings
- Exact baking sheet dimensions
- Exact amount of vegetable oil used for drizzling

Source page: https://recipesmd.com/v/americas-test-kitchen-chile-verde