As a gay couple, I suppose it’s no surprise that my husband and I bonded early-on over a mutual love of mushrooms.
For me, though, that was a nonnegotiable. There are certain taste differences that a relationship can tolerate. For instance: I like to pour on the hot sauce, whereas a whiff of jalapeño sends him into a pissed-off fit of hiccups (that’s only slightly exaggerated).
But certain things are a dealbreaker, and I’m a certified mushroom freak. That applies for both us, which is why it works.
Together, we’ve been experimenting with mushrooms for over a decade now. It started innocently with buttons and creminis, then evolved to include shiitakes, oysters, enokis, and more. Now our appetite has grown to the point where we are actually growing our own mushrooms—both inside and outside.
Recently, I’ve accumulated a Bubba Gump-style repertoire of my favorite comfort foods but with a mushroom twist:
You’ve got your mushroom meatloaf and mushroom sloppy joes, then there’s sourdough lasagna with mushrooms, meatball subs with mushrooms, spaghetti and meatballs with mushrooms, and don’t forget the mushroom cheesesteaks!
I think Jonathan got jealous of all the fun I was having and wanted to get in on the action. His first foray into the genre: this chile verde with pork and mushrooms. Chile verde is a dish he remembers fondly from childhood—and it’s also a surefire winner when I need to score some much-needed brownie points.
Through trial and error, we’ve found a way to merge his chile verde recipe with my mushroom cookery know-how into one satisfying concoction. Like the original, this version has hearty chunks of pork, slowly simmered in a piquant salsa verde until fall-apart tender. For the mushroom component we decided to go with the classic cremini for its meaty texture, umami flavor, and general likability.
I’ve learned from Jonathan that there are many equally delicious ways to enjoy chile verde. This one is no different—we’ve done it in tacos and burritos, on nachos, and (my personal favorite) just straight-up with beans and rice. All have been delicious, and I think more iterations are probably inevitable. Because, for us, mushrooms are more than just an ingredient, they’re an important part of our freaky, fungi-fueled relationship.
What you need to make Chile Verde with Pork and Mushrooms:
This recipe incorporates my husbands Zucchini Salsa Verde (which I highly recommend making on its own for its chip dip-ability) but you can also substitute your favorite salsa verde recipe, or just use store-bought salsa verde for a quicker version.
More like this Chile Verde with Pork and Mushrooms:
If you ask me, salsa verde is underrated compared to its ubiquitous cousin, salsa roja. But I think tangy salsa verde deserves its day in the sun too. Check out my salsa verde collection for more recipes. And check out my collection of mushroom recipes for more in that genre.
Chile Verde with Pork and Mushrooms
Ingredients
Salsa Verde
- 8 oz (about 5 medium) tomatillos husked and cut in half
- 8 oz (about 1 medium) zucchini or summer squash cut into large chunks, or substitute with more tomatillos
- 1 small white or yellow onion peeled and cut into quarters
- 4 cloves garlic
- 3 jalapeños stem removed and cut in half lengthwise (seeds removed if desired)
- ½ cup cilantro leaves and tender stems
- ½ tsp Kosher salt
- 1 lime
Chile
- 1 tbsp canola oil
- 2½ lb pork shoulder cut into 1-inch chunks
- Kosher salt and pepper
- 8 oz cremini mushrooms cut in half
For Serving (as desired)
- Rice or Mexican rice
- Pinto or refried beans
- Corn or flour tortillas
- Fajita veggies
Instructions
- Bring a large pot of water to boil over high heat. Add tomatillos, summer squash, onion, garlic, and jalapeños.
- Boil vegetables for 8-10 minutes, stirring occasionally, until tomatillos are starting to split and vegetables are very soft.
- Transfer to a blender along with cilantro, salt, and zest plus juice of lime. Blend until smooth.
- Preheat oven to 350º. Heat canola in a Dutch oven or large skillet (with lid) over medium heat.
- Season pork generously on both sides with salt and pepper. Working in batches as needed, add pork to skillet and sear on top and bottom, about 3-4 minutes per side. Remove to a plate with a slotted spoon.
- Add mushrooms to the pot and cook, stirring occasionally, until shrunken and starting to brown, about 7-10 minutes.
- Add salsa verde and pork to the pot, mix to combine. Transfer to oven and braise for about 2-2½ hours, stirring after 1 hour and then every 30 minutes after that. When pork is done it should fork tender.
- Serve chile verde with rice, beans, and tortillas, as desired.
