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9 by 13 inch 23 by 33 cm ) pie deep-dish pieComplex
Published 2020
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.
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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