Duroc Pork Chile Verde: A Soup Season Favorite

When the mornings start with frost on the windshield, I want a pot of something simmering on the stove all afternoon.

This is that pot.

Pork chile verde is tender chunks of Duroc pork slowly cooked in a bright, smoky sauce of roasted tomatillos and green chiles. It's warm without being heavy, and it tastes even better the next day.

It's also one of the easiest ways to get to know heritage pork. Our Duroc pigs have been part of Creamery Creek since the 1940s, and the marbling that makes them special is exactly what keeps every bite of this stew juicy, even after two hours of simmering.

Which Cut Should I Use?

You have two good options, and both work beautifully:

• Duroc Pork Diced Stew Meat is already cut and ready to go. Zero prep, straight into the pot.
• Duroc Pork Picnic Shoulder Roast is one of the best values in the freezer. Cut it into 1 1/2 inch cubes and toss the bone right in the pot for extra flavor.

Both come from the shoulder, the hardworking part of the pig. That's why they turn so tender with a long, gentle simmer.

Duroc Pork Chile Verde

Serves: 6
Prep time: 30 minutes
Cook time: 2 hours on the stove, or 7 to 8 hours in the slow cooker

Ingredients

• 3 lbs Duroc Pork Stew Meat, or a 3 to 4 lb Duroc Picnic Roast cut into 1 1/2 inch cubes (save the bone)
• 1 1/2 lbs tomatillos, husked and rinsed
• 2 poblano or ancho peppers
• 1 to 2 jalapeños (seed them for less heat)
• 1 onion, quartered
• 4 cloves garlic, peeled
• 1 handful fresh cilantro, plus more for serving
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 cups chicken broth
• 2 Tbsp oil or lard
• Salt and pepper
• 1 lime

Instructions

1. Thaw the pork. Thaw your pork in the fridge overnight before you start. Pat it dry with paper towels so it browns well.
   
   
2. Char the vegetables. Turn on your broiler. Spread the tomatillos, poblanos, jalapeños, onion, and garlic on a sheet pan. Broil 8 to 10 minutes, turning once, until they're blistered and blackened in spots. Let the peppers cool a few minutes, then pull off the stems and seeds.
   
   
3. Blend the salsa. Add the charred vegetables and cilantro to a blender. Blend until mostly smooth. A little texture is a good thing.
   
   
4. Brown the pork. Season the pork generously with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the pork in batches so the pieces sear instead of steam, about 3 to 4 minutes per side. Set each batch aside on a plate.
   
   
5. Bring it together. Return all the pork and its juices to the pot, along with the bone if you have one. Stir in the cumin and oregano and cook for 1 minute. Pour in the salsa and broth and scrape up any browned bits from the bottom of the pot.
   
   
6. Simmer low and slow. Bring it to a gentle simmer, cover, and turn the heat to low. Cook 1 1/2 to 2 hours, stirring now and then, until the pork falls apart when you press it with a spoon.
   
   
7. Take out the bone. Squeeze in the juice of the lime, then taste and add more salt if it needs it.

Slow Cooker Option

Follow steps 1 through 4. Then put the pork, bone, spices, salsa, and broth in your slow cooker. Cook on LOW for 7 to 8 hours, or until the pork is fall-apart tender. Finish with lime and salt.

How to Serve It

• In bowls with warm tortillas or a thick slice of sourdough for dunking
• Over rice with shredded cheese and a dollop of sour cream
• Rolled into burritos with scrambled eggs the next morning
• Topped with fresh cilantro, sliced radishes, or a little diced onion

Farm Kitchen Tips

• Don't skip the broiler. Charring the tomatillos and peppers is where the smoky flavor comes from. Boiling them works, but it won't taste the same.
• Brown in batches. If you crowd the pot, the pork steams and turns gray. A few extra minutes here pays off in flavor.
• Make it ahead. Like most stews, chile verde is even better the next day. It also freezes well for up to 3 months, so make a double batch.
• Too spicy or too mild? Heat lives in the jalapeño seeds. Leave them in for more kick, take them out for a family-friendly pot.

Why Duroc Pork Makes a Better Stew

Most grocery store pork comes from breeds raised to be as lean as possible. That's great for a quick chop, but in a long simmer lean pork can turn dry and stringy. Duroc is a heritage breed known for marbling, the fine streaks of fat inside the muscle. During a slow cook, that marbling keeps the pork moist and gives it a richer, deeper flavor. It's the reason our family has stuck with Duroc for more than 80 years.

Ready to fill your soup pot? Shop all our heritage Duroc pork.

Happy Porktober from our farm to yours, XOXO
Louisa