Chili Verde Pork with Carrot-Ginger Purée
Equipment
- 1 Large pot
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Measuring cups and spoons set
- 1 Wooden spoon
- 1 Large bowl
Ingredients
- 2 pound pork shoulder cubed
- 1 tablespoon olive oil
- 1 onion chopped
- 3 clove garlic minced
- 2 cup chicken broth
- 1 cup tomatillos husked and chopped
- 2 poblano peppers chopped
- 1 jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 pound carrots peeled and chopped
- 1 tablespoon fresh ginger grated
- 1/4 cup heavy cream
- salt and pepper to taste
- lime wedges for serving
- fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat and brown the pork cubes in batches.
- Remove the pork and set aside, then add onion and garlic to the pot, sautéing until soft.
- Return the pork to the pot and add chicken broth, tomatillos, poblano peppers, jalapeño, cumin, and oregano.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until pork is tender.
- In a separate pot, boil carrots until tender, then drain and transfer to a blender.
- Add ginger and heavy cream to the blender with carrots and blend until smooth, seasoning with salt and pepper.
- Let the chili verde rest for 10 minutes before serving.
- Serve the pork chili verde over the carrot-ginger purée.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
For the best flavor, select tomatillos that are firm and bright green. Adjust the level of heat by varying the amount of jalapeño to suit your taste. To save time, you can prepare the carrot-ginger purée while the pork is simmering. Reheat the purée gently if it cools before serving. Always taste and adjust seasoning with salt and pepper at the end to ensure balanced flavors.
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