The secret to this quick, easy weeknight chile verde recipe is using ground pork instead of pork shoulder. It comes together in under an hour. Use the broiler to char the tomatillos and roast the garlic to create the sweet, smokey base.
'ground pork' on Serious Eats
This recipe comes to us from Mark Bello of Pizza a Casa, a pizzamaking school and pizza-supply store in New York City. Bello notes that for the final product, you should use coarsely ground pork with a meat-to-fat ratio of 3:1. Par-cooking it first in patty form (rather than loose in the pan) helps it retain juiciness and creates a large mass that you then break up into grape-size chunks for your pizza. Cook to just above pink. The seasoning measurements here are for 1 pound of ground pork. Size them up proportionally if you're making larger batches.