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Chili Verde Recipe

Chili Verde Recipe


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Ingredients

  • 1 pound of cubed pork shoulder or butt
  • 1 teaspoon canola oil
  • 2 cups chopped onions
  • 3 cloves minced garlic
  • 1 green Italian pepper, chopped
  • 1 tablespoon minced jalapeño pepper*
  • 1 tablespoon ground cumin
  • 2 teaspoons ground white pepper
  • 4 cups vegetable or chicken broth
  • 1 ½ pounds of tomatillos, husks removed, washed and quartered
  • 1 cup chopped cilantro with stems (and a ½ cup reserved for garnish)
  • One 15-ounce can of pinto beans, drained and washed
  • One 15-ounce can of canellini beans, drained and washed

*Note: The amount depends on how hot the jalapeño is and how hot you like your food. This chili recipe has a mild heat.

Directions

Heat oil in a large stock pot or Dutch oven and brown the pork on all sides. Remove and set aside. Pour out excess fat but reserve about a tablespoon in the pot.

Sauté the onions and garlic until aromatic and then add in the Italian pepper and jalapeño. Mix in the cumin and pepper. Let cook for about 5 more minutes on medium heat.

In batches, blend the stock with the tomatillos and cilantro and then add to the pot.

Return the pork to the pot and simmer for an hour and a half. In the last 15 minutes, add the beans to the pot.

Garnish the bowls of chili with cilantro (and cheese and sour cream, if you like).


Recipe Summary

  • 1 teaspoon canola oil
  • ¼ teaspoon salt
  • ½ teaspoon black pepper, divided
  • 2 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
  • 3 cups chopped onion (about 2)
  • ¼ cup chopped seeded Anaheim chile
  • 2 tablespoons chopped seeded jalapeño pepper (about 1)
  • 2 garlic cloves, crushed
  • 3 cups fat-free, less-sodium chicken broth
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 5 (11-ounce) cans whole tomatillos, drained and chopped
  • ¼ cup chopped fresh cilantro
  • 6 cups hot cooked long-grain rice
  • 8 lime wedges

Heat oil in a large Dutch oven over medium-high heat. Sprinkle salt and 1/4 teaspoon black pepper over pork. Add pork to pan cook 8 minutes or until browned. Remove from pan. Add onion, chile peppers, and garlic sauté 5 minutes. Return pork to pan. Add remaining 1/4 teaspoon black pepper, broth, oregano, cumin, coriander, and tomatillos bring to a boil. Cover and bake at 400° for 1 hour. Stir in cilantro. Cover and bake an additional 30 minutes or until pork is tender. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag freeze.

Thaw pork mixture overnight in refrigerator. Reheat in microwave or place mixture in a large saucepan over medium heat and cook until thoroughly heated, stirring frequently. Serve over rice. Garnish with lime wedges.


Recipe Summary

  • 9 New Mexico dry chiles - washed, with stems and seeds removed
  • 3 cups water
  • 5 pounds boneless beef chuck roast, trimmed of fat
  • ½ cup all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 cups beef stock or water

Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins set aside.

Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour set aside.

Heat olive oil in a large pot over medium heat. Saute onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking.


Authentic Mexican Food Varies

Mexico is a big country, and food varies from region to region, state to state, family to family.

Could there be a different variation of this recipe and still be considered “authentic”? Of course!

  • Add all the roasted ingredients into the blender.
  • Blend until smooth.
  • Set aside until ready to use.

Pro Tip: Make the tomatillo sauce a day before. That way it will all come together easier. Another thing you can do is make a double batch of Roasted Tomatillo Salsa Verde and freeze it until you’re ready to use.


How to freeze Salsa Verde: Make the salsa. Let it cool down before placing in a sealable plastic bag. Remove as much air as possible. Place in freezer. Frozen, it lasts up to 3 months. Thaw completely before using.

Check the meat in the stock pot. It should be nice and browned at this point.

  • Remove the seared meat from the pot.
  • Drain the fat from the pot, if necessary.
  • Add remaining onion and garlic.
  • Cook for 1-2 minutes, until onion is translucent.

Return the meat back to the pot.

Don’t go very far. This step will go very quickly.

  • Add the salsa verde.
  • Add chicken broth to the blender to get all the sauce.
  • Add the liquid from blender and remaining chicken broth.
  • Place a lid on the pot and let cook for 1 hour.

Using other proteins: You can easily make this recipe with beef or chicken. Simply swap out the type of meat for Chile Verde Beef or Chile Verde Chicken.

However, at that point, you are making Salsa Verde Chicken and Salsa Verde Beef. Both are very yummy dishes.

Adding Potatoes:
You can also add potatoes to the Chile Verde. Many people do, and you might have seen or tasted that version of this dish.

• Add peeled and cubed, raw potatoes 30 minutes before turning off the stove.
• You can use cooked potatoes, add them 5-6 minutes before turning off the stove. You just want them to heat through.

Don’t add them now, or the potatoes will crumble.

Don’t want to slave over the stove for hours? Here are other ways to make this recipe.

Slow Cooker Instructions

  • Follow the steps according to the recipe up until Step 15.
  • Place the seared meat in the slow cooker.
  • Add the onions, garlic, chicken broth, and salsa verde.
  • Set on low for 6-8 hours, or high for 4 hours.

Instant Pot Instructions:

  • Turn on SAUTE feature and HIGHT HEAT.
  • Heat Oil.
  • Season and sear meat on all sides.
  • Add the salsa verde.
  • Place lid on. Move valve to SEALING.
  • Press High Pressure. Cook 20 minutes.
  • Then let out the full NATURAL RELEASE.



This Pork Chile Verde is incredibly FLAVORFUL. Tasty til the last bite. Serve with Mexican rice and pinto beans. Or chile verde burrito. Hope you enjoy.

Hungry for More?

Did you make this recipe? Please rate the recipe below!


Chile Verde Recipe

This post may contain affiliate links. Read my disclaimer.

This authentic Mexican Chile Verde recipe is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo, freezer-friendly)


Pork chile verde will always hold a special place in my heart.

When I was in middle school, I used to walk home after school instead of taking the bus. It was a short walk, probably 15 minutes or so, and I really liked having that alone time to unwind after all the middle school drama. After my little walk, I’d step inside my house and be greeted by my dad and the wonderful smells of whatever he decided to cook for me that day. One of my favorite things he made for me after school?

Mexican pork chile verde and a batch of homemade flour tortillas.

Coming home to this after school was pure heaven! It was one of my favorite things. He made it spicy, but not too spicy and perfectly salty and savory every single time. I loved it so much that I thought I’d take a shot at recreating the recipe! Personally, I think his will always be the best but my recipe is a very close second.

The trick to making chile verde that’s rich and fall-apart tender is the idea of building flavors at each step in the cooking process.

The first flavor builder – roasting the tomatillos and peppers under a broiler. This gives the chile verde sauce a slightly smokey flavor, and cuts down on the sourness of the tomatillos. (Learn more about tomatillos here.)

The second flavor builder – searing the pieces of pork on all sides. This caramelizes the outside of the meat, seals in some of the juices and creates that finger-licking good flavor that everyone loves.

The last flavor builder – simmering the meat in the chile verde sauce for 2ish hours. This makes the meat super tender and juicy, reduces even more of the sourness from the tomatillos and further melds all the flavors together.

The final result is a bowl of chile verde goodness that words can’t do justice.

My favorite way to eat chile verde is in a bowl with some flour tortillas, but here are a few other ideas!


Chile Verde Recipe

This post may contain affiliate links. Read my disclaimer.

This authentic Mexican Chile Verde recipe is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal! (low carb, gluten free, paleo, freezer-friendly)


Pork chile verde will always hold a special place in my heart.

When I was in middle school, I used to walk home after school instead of taking the bus. It was a short walk, probably 15 minutes or so, and I really liked having that alone time to unwind after all the middle school drama. After my little walk, I’d step inside my house and be greeted by my dad and the wonderful smells of whatever he decided to cook for me that day. One of my favorite things he made for me after school?

Mexican pork chile verde and a batch of homemade flour tortillas.

Coming home to this after school was pure heaven! It was one of my favorite things. He made it spicy, but not too spicy and perfectly salty and savory every single time. I loved it so much that I thought I’d take a shot at recreating the recipe! Personally, I think his will always be the best but my recipe is a very close second.

The trick to making chile verde that’s rich and fall-apart tender is the idea of building flavors at each step in the cooking process.

The first flavor builder – roasting the tomatillos and peppers under a broiler. This gives the chile verde sauce a slightly smokey flavor, and cuts down on the sourness of the tomatillos. (Learn more about tomatillos here.)

The second flavor builder – searing the pieces of pork on all sides. This caramelizes the outside of the meat, seals in some of the juices and creates that finger-licking good flavor that everyone loves.

The last flavor builder – simmering the meat in the chile verde sauce for 2ish hours. This makes the meat super tender and juicy, reduces even more of the sourness from the tomatillos and further melds all the flavors together.

The final result is a bowl of chile verde goodness that words can’t do justice.

My favorite way to eat chile verde is in a bowl with some flour tortillas, but here are a few other ideas!


Related Video

Oh. My. Gosh. This was orgasmic, and all 11 friends who are it agreed. Tips: -It calls for asadero cheese, but mozzarella works just as well. A mix of 1/2 mozzarella and 1/2 Queso Cotija is a nice addition. -Ground cumin will work just as well as whole cumin seed. -If you like your food super mild, substitute green bell peppers for the anaheim chilis, and omit the jalapeno. Just make sure to char those peppers like the recipe says. -It boost flavor if you caramelize the onions before adding to the enchilada. -As previously mentioned, this does take a long time to make, but is so worth it!

To all the critics, this is meant to be a filling for chile verde enchiladas, not a stand alone dish. The sauce that enrobes it is chock full of flavor and green chile goodness. That being said, it does need the addition of cilantro and dried oregano.

Agree with the cook from Cabo, this is a boring chile verde. On the other hand, CfCSL made a chicken chile verde and used it to review this recipe. Huh?

My rating is low because I know good pork chili verde. This is a limited base for a meal that can be really great with just a few easy additions. It is also delicious if substituting chicken for the pork. In my attempt to rework this basic uninteresting recipe using 6 cut up chicken thighs I made a few low calorie additions. As I was browning the thighs I threw in one chopped onion,4 garlic cloves and 4 chopped roasted hatch chilies from New Mexico. I seasoned the mix with a tsp of toasted whole cumin, a tsp. of granulated beef bouillon and fresh ground black pepper. I added 1 cup of canned chicken broth, a 15 0z. can of diced tomatoes and a 15 oz can of unseasoned black beans. This is an excellent healthy meal that may no longer resemble traditional pork chili verde but then the recipe from Bon Appetit is a boring example of a wonderful, Mexican dish.

The previous reviewer has given me pause, and so I leave this review! Delicious and very easy - if following the recipe, using the correct cut of meat etc., this is recipe is a great choice for a weekend (or planned ahead weekday) meal. Really great the next day.

This is part of another recipe for enchiladas. This is delicious and the green (verde) sauce for the enciladas was excellent. I made the entire enchilada recipe but didn't assemble and bake them. Served the components with rice and beans also. I did it that way because our local Mexican restaurant serves it that way and I really like it. Was WONDERFUL.

I would like to suggest my version of Chili Verde which is not too difficult and taste GREAT. 3 Lbs Pork Butt cut into 2 inch cubes, 6 Large Hatch green Chiles, roasted, peeled and chopped. 2 to 4 Jalapeno peppers, 2 cloves garlic, 1 Lrg Onion diced, 1 large can Tomatillos, 1-2 Tbs cumin, a little cilantro adds unique flavor. 1 can chicken broth. Salt/Pepper to taste. Brown pork on all sides, combine with vegetables and either put in crock pot for 7-8 hrs or on stove top low simmer until pork is tender 1 1/2 - 2 hrs. I have been making this for years and there is never any left! Serve with sour cream, diced onions, chopped cilantro and lime wedges. Makes Great burritos. There is no need to add any water to the mixture as the meat, broth and chiles provide a delicious sauce of their own cooked on low, I think you will LOVE IT. Delete Jalapeno peppers for mild flavored chili.

This is a great recipe if you like to experiment. Mexican food is very forgiving in that respect. I have found that brining the shoulder 12 hours-a day in advance adds a lot of flavor. Baking the dish in a claypot (an old family recipe) negates the need for water and keeps all the natural flavors in the dish as well.

Its hard to get fresh chiles here, but the recipe worked great using canned green chiles. I also used canned chicken broth insteadof water.

Forgot to say the tomatillo salsa recipe is from Gourmet - Feb. 2002

This recipe is supposed to be made as part of the PORK CHILI VERDE ENCHILADAS, which does have tomatillos, etc. It is really, really delicious. No tomatillos available here - canned was surprisingly nice in this dish. Please try these two recipes together - you won't be disappointed. Also, I had exactly one lb. tomatillos left - which was exactly what the recipe for tomatillo salsa recipe on this site calls for. Terrific on cheese quesadillas and whatever else.

I used the crock pot and some home canned green salsa. I then added the fresh, pureed poblanos at the end and used this chili to stuff tamales. I used the "Tamalitos" recipe for the masa. First time ever making tamales and it was a big hit at my open house holiday party.

I also grill the pork (steaks) for extra flavor, and substitute equal parts beer and chicken broth for the water. I now get asked to serve this Christmas Eve!

I have not tried this but would like to offer my own version which is not too time consuming or difficult. 3 Lbs Pork Butt cut into 2 inch pieces. 4 Lrg Poblano Chiles, roasted, peeled (leave some charred skin on for taste) chopped. 1 Lrg Onion or 2 Med (lrg dice) 3-4 Med Green Bells (lrg dice) 2 15 oz canned Mexican style stewed tomatoes. 1-2 Tbs cumin (or to taste) Salt/Pepper to taste. Brown pork on all sides, combine with vegetables and either put in crock pot for 7-8 hrs or on stove top low simmer until pork is tender 1 1/2 - 2 hrs. I have been making this for years for family, friends and potlucks and there is never any left! Serve with sour cream, diced onions, chopped cilantro and lime wedges. There is no need to add any water or broth to the mixture as the meat and veggies provide an delicious and natural sauce of their own it cooked on low, try it!

I have not tried this but would like to offer my version which is not too difficult or time consuming. 3-5 lb Pork butt cut into 2 inch pieces 4-5 Poblano Chiles, roasted, peeled (I leave some charred skin on for taste) and chopped. 1 Lrg or 2 Med Onions (Large Dice) 3-4 Green Bell Peppers (large Dice) 2 Large Tomatoes Diced 2-3 Tbs Mexican Oregano 1 Tbs Cumin (or to taste) Salt and Pepper to taste Brown the meat on all sides, Combine with vegetables and spices, Put all ingredients in a crock pot or on the stove low heat and cook until pork is tender. You will not need to add water or broth as the meat and vegetables will provide and delicious natural sauce of their own if cooked on low. This is my own recipe that I have made for many friends and co-workers and there is never any left. I serve with sour cream, lime wedges and chopped cilatro for garnishing.

Thanks Wendy. My super-easy pork verde is similar. 2-3 lb pork sirloin roast (or equivalent), 1 jar LaVictoria salsa verde, 1 can chicken broth, 1 sliced onion, 2-3 chopped garlic, cumin & black pepper to if you like (NO salt-the salsa & broth have plenty!) Put everything in the crock-pot on high for about 7 hours. Meat shreds beautifully and the sauce is thick and delicious! Serve with tortillas, guacamole, fresh cilantro, etc. Great way to feed a group!

Thanks again to Wendy for posting that recipe. I would only ask - do you think you could post some proportions, even the size of cans and whether or not this comes out thick or soupy? I'm just a little irish girl, and I have barely ever made spicy food - I'm not sure I'm getting it right. :) thanks.

Actually, I'm reviewing Winedy's recipe below. awesome! And, much easier than the Epicurious version. I highly recommend giving her's a shot. you won't be disappointed!

Good Stuff! We made it to go with the enchiladas and it was a huge hit.

My entire family loved the recipe.

I did not try this recipe, but do make a great quick and easy Chile Verde. Time allowing I cut up and brown pork, about 3-5 lbs, depending, add a can of chicken broth, some onion, garlic, a little cumin, and large can of Green Chile Enchilada Sauce. Cook till meat is tender, and add up to a large jar of green chile salsa (contaiins tomotillos) and sauce. This salsa has a lot of spices, and heats it up. Lemon will put fire for non fire-eaters. Depending on quatity I may also add a whole large can of roasted green chiles. We use flour tortillas, and cheese, main dish or leftovers make great burritos, or even omlettes. This multi-what you've got recipe-has not failed me yet, using any of the combinations. I have tried from scrap, but usually like the flexibilty of this version better.

Based on some of the reviews, I also made some modifications, and thought the result was quite tasty. Cooked the onions separate to carmelize, then added to pork about the same time I added the other spices. Added 4 or 5 tomatillos and 2 jalapena peppers and cooked for a bit before adding the liquid. Substituted chicken broth for water. Also added 1 small can of Herdez salsa verde (hot). Cooked an extra hour, added cilantro and served with lime.

I grill the pork and onion and then cut it up (add the saved juices). This adds a lot of carmelized flavor to the recipe. I also use Hatch chiles to heat it up. Also substitute chicken broth and an amber beer for the water. Great recipe, just needed tweaking.

For those that would like it spicy but still loves the chile flavor, I order frozen chilies from www.nmcchile.com. I used the Sandia's. Great flavor and just enough spice. I also used chicken stock instead of water and doubled the garlic. Big hit with my family!

This was a great starting point for this recipe. I prefer to add more seasoning and found it bland at first. Next time, Iɽ add salt, pepper, tomatillos, some cilantro and use chicken broth instead of the water.


Stove Top Pork Chili Verde

Place tomatillos, cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under broiler for about 5-7 minutes to lightly blacken the skin. Remove from broiler, let cool enough to handle.

Place tomatillos, skin included, into blender. Remove the now roasted garlic cloves from their skin, add them to the blender. Add chopped jalapenos and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed. May need to work in batches.

Season pork cubes generously with salt and pepper. Heat oil in a large skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better change to brown well. Using slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

Pour off excess fat, leaving about a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onions and garlic, pork, oregano, tomatillo chile verde sauce, chicken broth and a pinch of ground cloves. Add additional salt and pepper to taste, keeping in mind that as the chile verde cooks, it will reduce and concentrate a bit.

Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Add additional salt and pepper to taste if desired.

Serve with warm flour tortillas. (tortillas not calculated in the nutrient values)


Slow Cooker Pork Chili Verde

I’ve been wanting to make my own pork chili verde for a long time. But all the recipes I’ve come across seemed so complicated….requiring me to roast peppers and tomatillos and put in all kinds of time and effort.

Until I discovered this Slow Cooker Pork Chili Verde! I figured there must be a way to make a great chili verde without all that work–and there is!

This recipe was amazing! It was as close to an authentic as this Arizona girl has seen. Thank you!

The secret, I think, is in searing the pork before placing it in the slow cooker, then cooking the vegetables in the same pan.

It gives this dish a great depth of flavor, but isn’t as time consuming as all that roasting. And let me tell you, this stuff is amazing!

Like, I would choose it for my last meal kind of amazing–especially served up with some sour cream and cheese. And with warm tortillas for dipping–knock your socks off good!

My family wholeheartedly agrees. When I ask my husband and boys what their favorite recipe on my website is, they all choose this one.

In fact, when the oldest two left home, this is the one thing they requested I make before they left. And I always put it on the menu when they’re coming home to visit.

Thank you for another amazing recipe. I have tried several pork chili verde recipes and none have been quite right until this one. Perfect.

This does make a lot of chile verde. But no one ever complains that the recipe makes enough to feed us for two days. Especially me! I’m all for cooking once and eating twice.

It freezes well too, and it’s always nice to have a hearty meal in the freezer for those times when life gets crazy. This one never disappoints.

If you’ve never had pork chili verde, trust me, you’re missing out. You need to make this Slow Cooker Pork Chili Verde as soon as possible!


How to Make Slow Cooker Chile Verde:

You will need these ingredients:

  • Pork shoulder
  • Cooking oil
  • All-purpose flour
  • Poblano peppers
  • Anaheim peppers
  • Jalapenos
  • Garlic
  • Tomatillos
  • White onion
  • Cilantro
  • Salt and pepper
  • Cumin
  • Oregano
  • Chicken broth

Start by roasting peppers, garlic, tomatillos and onion in the oven under the broiler.

Until they are roasted and tender and slightly charred.

Then I blend up those veggies and that makes a green salsa that I pour over the pork. I also add seasonings and a touch of chicken broth. Below is what the chile verde looks like before cooking.



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