Name: New Mexico Green Chile Pork & Roasted Tomatillo Caldo
Ingredients: 2 pounds boneless pork shoulder, in 1-inch cubes; 1 tablespoon olive oil, plus more only if needed; 1 medium yellow onion, diced; 4 garlic cloves, minced; 2 poblano peppers; 2–3 roasted, peeled New Mexico green chiles, chopped; 1 pound tomatillos, husked and rinsed; 6 cups low-sodium chicken broth, plus more as needed; 1 teaspoon cumin; 1 teaspoon dried Mexican oregano; ½ teaspoon ground coriander; Up to 1 teaspoon fine salt, divided, to taste; ½ teaspoon black pepper; Up to 1 tablespoon lime juice, optional, to taste; 2 medium Yukon Gold potatoes, cubed, optional; 1 cup corn kernels, optional; Cilantro, diced white onion, lime wedges, optional jalapeño, and tortillas, for serving

Description

Tender pork shoulder in a roasted tomatillo and green chile broth, with optional potatoes and corn.

Servings: 6
Prep and roasting: 25–35 minutes
Browning and broth preparation: About 20 minutes
Simmer: About 1½–2¼ hours, or until tender
Total: About 2¼–3 hours with some overlap

Ingredients

Scale

2 pounds boneless pork shoulder, in 1-inch cubes
1 tablespoon olive oil, plus more only if needed
1 medium yellow onion, diced
4 garlic cloves, minced
2 poblano peppers
2–3 roasted, peeled New Mexico green chiles, chopped
1 pound tomatillos, husked and rinsed
6 cups low-sodium chicken broth, plus more as needed
1 teaspoon cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground coriander
Up to 1 teaspoon fine salt, divided, to taste
½ teaspoon black pepper
Up to 1 tablespoon lime juice, optional, to taste
2 medium Yukon Gold potatoes, cubed, optional
1 cup corn kernels, optional
Cilantro, diced white onion, lime wedges, optional jalapeño, and tortillas, for serving

Instructions

Broil tomatillos and poblanos on a suitable rimmed metal sheet for about 8–15 minutes, turning peppers and removing vegetables as they finish. Roast raw New Mexico chiles too, if needed. Keep tomatillo juices.
Steam peppers in a covered bowl for 10 minutes. Peel, stem, seed as desired, and chop. Keep New Mexico chiles separate.
Blend roasted tomatillos and their juices with half the poblanos. Follow blender instructions for warm ingredients and use a little measured broth if necessary.
Pat pork dry and season with about half the salt and the pepper. Brown in oil in batches, about 5–7 minutes per batch. Transfer to a plate.
Sauté onion in the pot for 4–5 minutes. Add garlic, cumin, oregano, and coriander for 30 seconds.
Return pork and juices. Add tomatillo base, remaining poblanos, New Mexico chiles, and broth. Bring just to a boil, then simmer gently, partially covered.
Cook about 75–105 minutes before checking for near-tender pork; continue longer if firm. Add broth as needed.
When pork is nearly tender, add optional potatoes and simmer about 20–30 minutes, allowing longer if needed. Add corn in the final 5–10 minutes. Pork should yield easily to a fork.
Taste and adjust salt. Add lime only if the broth needs it, starting with a teaspoon. Serve with fresh garnishes and tortillas.

Storage: Refrigerate promptly in shallow containers for 3–4 days. Freeze up to 3 months for best quality. Reheat leftovers to 165°F.

Nutrition: Roughly 330–430 calories per serving before optional vegetables and accompaniments; ingredients and trimming vary.

Timing note: Tenderness determines the pork’s cooking time. Add potatoes late so they do not disintegrate while the meat finishes.