Pork Chile Verde
Before I delve into the specifics of my recipe for chile verde con cerdo, the classic Mexican stew of pork simmered in a tangy tomatillo and green chile sauce, I have a secret to share: When it comes to braising meat, all recipes work more or less the same way.
Of course, I’m not talking about specific ingredients. American pot roast, daube Provençal, and pork vindaloo are made with completely different seasonings and taste nothing alike. But if you look closely at how each dish is put together, the processes have the same basic approach: Brown the meat to build a flavorful fond, add a modest amount of liquid, cover the pot, and simmer it all gently until the meat is tender and the liquid has reduced to a concentrated, deeply savory sauce.
The beauty of this universal framework is. Chinese red-cooked beef. Hungarian goulash. Even if you’re not familiar with a particular braise, you have a road map for how to make it—a pretty powerful culinary tool.
