Savory Fusion Himalayan Pulled Pork Chile Verde

Roasting & bakingStovetop
Written By Marc Cardinali

This Cluck & Squeal Savory Fusion Pulled Pork Chile Verde is incredibly simple to make and off the charts delicious. Eat it the way you want: straight off the bone, or in tacos, burritos, on nachos and so much more. This recipe is a keeper. Bookmark this!

Recipe by Marc Cardinali. From Cluck & Squeal.

Savory Fusion Himalayan Pulled Pork Chile Verde

Prep: 30 min
Cook: 3 hr 30 min
Serves: 6–8
Method: Stovetop & broiler

Ingredients

The Pork

  • 3 lb pork shoulder, trimmed and cut into 1-inch pieces (or leftover smoked pulled pork)
  • About 1½ tbsp Cluck & Squeal Seasoned Salt, for seasoning the pork
  • 2 tbsp cooking oil (vegetable or avocado)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth

The Chile Verde Sauce

  • 4 fresh poblano peppers, halved and seeded
  • 2 fresh jalapeños, halved and seeded
  • 1½–1¾ lb fresh tomatillos, husked and halved
  • ½ cup fresh cilantro, coarsely chopped

To Finish

  • 5 tbsp lime juice
  • 1½ tbsp apple cider vinegar
  • 1 tsp Himalayan salt
  • 1 tbsp Cluck & Squeal Savory Fusion Seasoning & BBQ Rub
  • ¼ tsp Cluck & Squeal Tasty Hot (optional)

Directions

1. Season & Sear the Pork

Season the pork on all sides with Cluck & Squeal Seasoned Salt and let it dry-marinate for 20–30 minutes.

Heat a large stock pot over high heat and add the oil. Once hot, sear the pork until browned on all sides, then remove it from the pot.

Using leftover pulled pork? Skip Steps 1–3 and add it in Step 5.

2. Build the Pot

Add a splash of water to release the browned bits from the bottom of the pot, then add the onion (and a little more oil if needed) and stir well. Add the garlic and cook for 30 seconds. Return the pork to the pot and add the chicken broth.

3. Simmer the Pork

Reduce the heat to medium-low, cover and simmer for 2–4 hours, until the pork is tender.

4. Roast the Peppers & Tomatillos

Meanwhile, set an oven rack on the second-highest level and turn the broiler to high. Wash the poblanos, jalapeños and tomatillos, halve them and remove the stems. Seed the peppers and remove the white veins for a mild Chile Verde, but don't seed the tomatillos.

Place everything cut side down on baking sheets and broil for 8–10 minutes, until browned and slightly charred. Immediately seal the peppers in a bag to steam for 5 minutes, then peel off their skins.

5. Blend & Combine

Purée the peppers, tomatillos and cilantro in a blender. Stir the purée into the pot with the pork (or add your pulled pork now) and bring it to a simmer.

6. Finish & Serve

Once it reaches a simmering boil, add the lime juice, apple cider vinegar, Himalayan salt and Savory Fusion (plus Tasty Hot, if using). Cook at a medium simmer for 30 minutes.

Serve with tortillas, Mexican-style rice and beans, sour cream and avocado, and don't forget a lime and cilantro finish.

Tips & variations

Prep ahead. Roast, peel and prep the peppers and tomatillos the day before, or char them over a fire (skin side only for the tomatillos). Keep them in the fridge, ready for the blender.

No cilantro? Add an extra ½ tbsp of Savory Fusion to taste instead. Stir it into the pot, not the blender.

Tangy or mild? The more tomatillos you use, the looser and more tart your Chile Verde will be.

More recipe notes

Off the charts delicious. Bookmark this!

This Pulled Pork Chile Verde, made with Cluck & Squeal Savory Fusion Seasoning & BBQ Rub, is incredibly simple to make. Eat it the way you want: straight from the bowl, or in tacos, burritos, on nachos and so much more.

This recipe is a keeper.

Marc Cardinali