Serious Eats: Recipes
Quick Chile Verde
While there is no shortage of quick chile recipes of the red variety—the kind most of us are familiar with, from chiles-only Texas style those made with beans and tomatoes—I had a craving recently for chile verde, which is usually made with tomatillos, green chiles, and hunks of pork. The only problem? Every recipe I found calls for slow-cooking the pork for two to three hours until it's soft and tender. Great for a weekend project, but not when you're hungry after work.
The solution was to switch out the pork shoulder for ground pork, which meant this could come together in under an hour. Otherwise, I followed this recipe from Simply Recipes without variation, using the broiler to char the tomatillos and roast the garlic and create the sweet, smokey base, and flavoring it with oregano and cloves. While I'm sure this would only improve with a longer simmer—even ground pork would grow soft and tender—it's delicious as is for a quick weeknight.