Chile Verde Pork Pie

Name: Chile Verde Pork Pie
Yield: Makes one 9 by 13-inch (23 by 33-cm) pie or 10-inch (25-cm) deep-dish pie
Cuisine: American
Ingredients: 1 cup (135 g) minced tomatillos; 1 cup (100 g) quartered tomatillos; 1 tablespoon chopped fresh oregano; 2 teaspoons salt; 2 poblano chiles; 2 jalapeños; 1 medium white onion, minced; 6 cloves garlic, slivered; 1 cup (40 g) chopped cilantro; Egg Wash; freshly ground black pepper; ½ recipe Corn Pastry Dough, made by hand using the method); 2 tablespoons cornstarch; Juice of 1 lime; 3 pounds (1.4 kg) boneless pork shoulder

Preparation info

Makes
one
9 by 13 inch 23 by 33 cm ) pie deep-dish pie

Difficulty
Complex

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

This pie combines all the elements of a good chile verde—succulent pork shoulder, tangy tomatillos, green chiles, fresh cilantro—and tops it off with a crunchy cornmeal crust.

Ingredients

3 pounds (1.4 kg) boneless pork shoulder
2 poblano chiles

Americas
United States
New York
Pie

Method

Preheat the oven to 275°F (135°C).

Separate the fat from the meat of the pork shoulder. Cut the fat into ¼-inch (6-mm) pieces and cut the meat into ½-inch (12-mm) pieces, and place both in your baking dish (see Note).

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