I am lucky to live in an area with such a wide availability of ingredients used in tex-mex recipes. My local grocery store, for example, has a 4 ft deep box full of tomatillos, tomatoes, and every pepper both fresh and dried on display. Ever since I tried salsa verde I have been a huge fan of its sweet and sour flavor and how good it tastes on pork, chicken, fish, etc. Because of its versatility I can enjoy it on a lot of different Mexican dishes. My favorite cut of meat lately has been pork shoulder, which cooks so nicely on low heat over a few hours. I buy a larger weight and double my salsa verde recipe so I can have lots of leftovers too! The quesadillas were super tasty and not too difficult to throw together.
Chile Verde Pork Quesadillas
(Makes 12+ servings)
- 1 9 lb. pork butt/shoulder
- 2 tbsp olive oil
- 6 cups chicken stock
- 3 tbsp cumin
- 3 tbsp ancho chile powder
- 2 tbsp paprika
- 3 tbsp oregano
- 3 lb tomatillos, husked and quartered
- 2 jalapenos, seeds and ribs removed, chopped
- 2 serrano peppers, seeds and ribs removed, chopped
- 2 Anaheim chiles, halved
- 2 poblano chiles, halved
- 2 tsp cumin
- 2 tsp paprika
- 2 cloves garlic, chopped
- 1 lime, juice
- 1 small onion, chopped
- 2 tbsp honey
- 1 bunch cilantro leaves, cleaned and chopped
- salt and pepper to taste
- Pico de Gallo (optional)
- Guacamole (optional)
- Monterey jack or queso fresco
- cilantro (for garnish)
- Place the tomatillos, poblano, anaheim, serrano, and jalapeno peppers on a baking sheet with the peppers’ skin side up.
- Broil the tomatillos, and peppers until the skins are slightly blackened and peeling.
- Combine the roasted peppers, chopped onion, garlic, 2 tsp cumin, paprika, cilantro, honey, and lime in a blender and puree.
- Trim the excess fat from the pork and rub the olive oil onto the meat.
- Place in a pot and rub in the salt, cumin, ancho chile powder, paprika and oregano.
- Add half of the salsa verde onto the pork and pour in the chicken stock. Bring to a boil. Save the rest of the salsa verde for dressing the quesadilla.
- Reduce the heat and simmer until the pork reaches 160 degrees, about 4 1/2 hours.
- Take the pork out of the liquid and let cool. Shred the meat with a fork.
- Bake the shredded pork in a preheated 400F oven until lightly brown and crispy.
- Bring the liquid to a boil, reduce the heat and simmer to reduce for about 10 minutes.
- Mix the pork with some of the liquid and place on half of a tortilla and add the cheese.
- Heat some olive oil or butter in a saute pan and place the tortilla in the pan. Flip the tortilla with a spatula after 2-4 minutes to brown on both sides.
- Slice and garnish with the rest of the salsa verde.