Green Chili with Pork (Chile Verde Con Cerdo)
Why This Recipe Works
To make a meaty, vibrant chile verde, we started by salting chunks of fat-and-collagen-rich pork butt roast for an hour, which ensured that the meat cooked up well-seasoned and juicy. Gently braising the pork in the oven allowed the meat's fat and collagen to thoroughly break down, making it supple. Browning the pork trimmings (chopped coarse to maximize their surface area) instead of the chunks built a savory fond without drying out the surface of the meat. Broiling the tomatillos, poblanos, jalapeño, and garlic concentrated their flavors and imbued them with a touch of smokiness. Seasoning the chili with warm spices and sugar softened its acidity and heat. Omitting broth and/or water minimized the amount of liquid in the pot, so that the salsa—the only source of liquid—reduced to a tight, flavorful sauce.