Adjust 1 oven rack to lower-middle position and second rack 6 inches from broiler element. Heat to broil. Line a rimmed baking sheet with foil.
Place tomatillos, poblanos, onion, garlic, and jalapeño on prepared sheet and drizzle with vegetable oil. Arrange chiles skin side up and broil until chile skins are blackened and vegetables begin to soften, about 10 to 13 minutes, rotating sheet halfway through broiling.
Transfer poblanos, jalapeño, and garlic to cutting board to cool a little. Turn off broiler.
Transfer tomatillos, onion, and any accumulated juices to a blender. When poblanos, jalapeño, and garlic are cool enough to handle, remove and discard skins and add poblanos, jalapeño, garlic and cilantro to the blender. Add the orange juice and pulse the blender until everything is pureed.
For the Pork
Toss the pork pieces with 5 teaspoons salt in a large bowl. Cover and refrigerate for 1 hour.
Meanwhile, chop the bacon coarse. Add any fat trimmings and 1/2 the bacon to a dutch oven and add the chicken broth and water. Bring to simmer over high heat. Cook, adjusting heat to maintain vigorous simmer and stirring occasionally, until all liquid evaporates and trimmings begin to sizzle, about 12 minutes.
Add the remaining bacon. Continue to cook, stirring frequently, until dark fond forms on bottom of pot and trimmings have browned and crisped, about 6 minutes longer.
Using slotted spoon, discard trimmings, and place bacon on a plate. Pour off all but 2 tablespoons fat; set aside pot. Heat the oven to 325.
Move one of your oven racks to the lower middle position and the other rack 6 inches from the top. Line a baking sheet with foil. Now listen, this can totally be done days in advance, in fact I often double it and freeze half for later using my Food Saver.
Heat reserved fat in Dutch oven over medium heat until shimmering. Add the oregano, cumin, cinnamon, and cloves and cook, stirring constantly, until fragrant, about 30 seconds. Add the chicken and brown in batches then pile it all back in the pot along with any juices.
Add the tomatillo mixture from the blender and add all the remaining ingredients. Stir in the pork and bring to a simmer.
Cover, transfer to oven, and cook until pork is tender, about 1½ hours. Stir occasionally to release anything stuck to the bottom.
Remove pot from oven and discard bay leaves.
Using heatproof rubber spatula, scrape browned bits from sides of pot. Stir in cilantro; season with salt and pepper to taste.
Serve, over rice and beans with lime wedges.
* If you like a little more heat, use half anaheim and half poblano peppers.** Leave the jalapeño half seeded for a little more spice. Yum!
Pork Chile Verde
Amount Per Serving (1 Cup)
Calories 295Calories from Fat 135
% Daily Value*
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Vitamin A 290IU6%
Vitamin C 49mg59%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: All of the Best Pork Recipes on the Internet, Over 500 Family Dinner Recipes Ideas