In The Kitchen: Chef Valarie

Association: Edible Tulsa

Chile Verde Pork Stew

Chile Verde Pork Stew

Serves 8-10


1.5 pounds tomatillos, husk removed,
washed and sliced in half lengthwise
2 poblanos peppers
4 hatch chilies or similar
1 jalapeño pepper
1 medium white or yellow onion, halved –
skin and root end removed
3 cloves garlic, skin on
1 tablespoon dried oregano
2 teaspoons rubbed sage
2 tablespoons ground cumin
2 pounds cubed pork
2 teaspoons kosher salt
1 teaspoon ground black pepper
Kosher salt and black pepper for seasoning
Olive oil for sautéing
1 quart chicken stock
1 15 ounce can northern beans, rinsed
and drained
1 15 ounce can yellow or white hominy,
rinsed and drained
Serves 8-10


Line 2 large sheet pans with foil. Preheat oven to broil. You may need to leave the oven
door ajar so that the broil element will stay on