This dish has been a big hit with BARN Bites participants. Now we’re sharing it with you so you can make it at home!


Verde Sauce

1 cups chicken broth
1/4 pound tomatillos, husked, rinsed,  and cut into 1/2-inch wedges
1 bunch green onions, coarsely chopped
1 cups fresh cilantro with tender stems


4- to 4 1/2-pound pork shoulder trimmed and cut into 1 1/2-inch cubes (pork stew meat works as well)
1-2 tablespoons vegetable oil
6 garlic cloves, peeled
1 tablespoon cumin seeds
1 large onion, chopped (about 2 cups)
3/4 pound tomatillos, husked, rinsed, and cut into 1/2-inch wedges
2 cups (or more) chicken broth
3/4 cup diced, roasted, peeled, and seeded mild green chilies (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
Verde Sauce mixture (above)
1 pound Yukon gold potatoes, peeled and cut into 3/4-inch cubes
Salt and pepper to taste
½ cup fresh cilantro
Queso Fresco to garnish


  • Puree tomatillos, chicken broth, green onions, and cilantro in a blender until salsa consistency. Set aside.
  • Heat a cast-iron stockpot, or any heavy stockpot, on medium and put oil in bottom. Season pork shoulder with salt, then brown each side in the oiled pot until just brown (do not cook all the way). You want the brown crispies on the bottom of the pan, but try not to burn them. Remove seared pork shoulder and set aside.
  • Add onion, garlic cloves, and cumin seeds to pan. Stir and scrap the brown bits of the bottom of the pan and lightly sweat the onions and brown the cumin seeds (2-3 minutes). Add remaining cubed tomatillos and cook another 1-2 minutes on med/high.
  • Add chicken broth, oregano, mild green chilies, seared pork, and 3/4 of the Verde Sauce mixture to pot. Simmer on low heat for 1-2 hours until pork is fork tender. Season with salt and pepper to taste.
  • Add potatoes to stew and cook at a medium boil until tender (about 10 minutes). You might need to add a little more chicken stock or water at this point. You are looking for the liquid part of the stew to have the consistency of a pasta sauce, and adding potatoes might mean you need more liquid. Check seasoning. Add salt and pepper as needed.
  • Finish by adding remaining Verde sauce and cook 1-2 minutes. Serve in bowls topped with crumbled queso fresco and cilantro, with warm tortillas on the side.