There are few preparations I've turned to more through the years: browned pork or chicken braised in the classic tanginess of roasted tomatillo sauce with rich green chile flavor and the always satisfying texture of waxy boiling potatoes. It’s a crowd pleaser, a uniquely Mexican flavor because the sauce is all about tomatillos and green chiles, with compelling, rustic flavor added by the browning. Yet at the same time the dish appeals on every American table because, yes, it's basically meat and potatoes.
INGREDIENTS
- 2 medium fresh poblano chiles
- 1 1/2 pounds (about 10) small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they're larger, I cut them in halves or quarters), peeled if you’re in the mood
- Salt
- 2 or 3 tablespoons vegetable oil, olive oil, bacon drippings or freshly rendered pork lard
- 2 pound (8 medium) bone-in, skin-on chicken thighs --OR-- 1 ½ pounds pork tenderloin
- 2 cups Roasted Tomatillo Sauce Base
- 1 cup chicken broth or vegetable broth
- A couple of epazote sprigs, optional
- Cilantro leaves, for garnish
INSTRUCTIONS
Roast the poblano. Over a gas flame (or charcoal fire) or close up under a preheated broiler, roast the poblanos, turning them regularly until the skin blisters and blackens all over. Place in a bowl, cover with a kitchen towel to trap a little steam to loosen the skin, rub off the charred skin and pull out the seed pod. Rinse very briefly to remove any remaining seeds or bits of charred skin. Cut into pieces slightly larger than ½ inch.
Cook the potatoes. Collect the potatoes in a microwave-safe bowl, and sprinkle with a couple tablespoons water and a generous amount of salt. Cover tightly with plastic wrap, poke a few holes in the top and microwave at 100% for 4 minutes. Drain off all the water.
Brown the chicken or pork. In a very large (12-inch) skillet, heat the oil or lard over medium-high. While the pan is heating, pat the chicken or pork dry on paper towels and sprinkle generously with salt on all sides. Lay in the hot oil, skin-side down, and cook until the skin is richly browned and crispy (brown the pork on all sides), about 10 minutes. Remove the chicken or pork to a rimmed baking sheet.
Finish the dish. Pour in the Tomatillo Sauce Base. Stir for several minutes as it reduces and thickens to the consistency of tomato paste, then stir in the broth, whatever herb you have and the poblano. Reduce the heat to medium-low. Taste and season with salt (usually about 1 teaspoon). Spread out the meat (chicken skin-side up) in the sauce, then scatter on the potatoes. Partially cover and simmer until the meat is done and registers about 160 on an instant-read thermometer, 10 to 15 minutes.
When the meat is done, remove the chicken directly to 4 warm, deep dinner plates. (For pork tenderloin: remove to a cutting board, slice it into thickish slices and divide them between 4 warm plates.) Spoon the sauce and potatoes over and around the meat and carry to the table. Cilantro leaves add freshness to the finished dish.
