Ingredients

How to make it

  • Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard a little bit of the excess fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
  • Add the sauteed vegetables, chopped roasted tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
  • Adjust the seasoning to taste with salt and pepper.
  • I like to serve my pork chile verde in a fresh, warm flour tortilla: Place chunks of pork in tortilla, roll up, ladle chile verde sauce over. Homemade refried organic black beans topped with sharp white cheddar, side of sour cream and garnished with fresh cilantro sprigs :-)

Reviews & Comments 13

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    " It was good "
    jimalexanderjr ate it and said...
    Wonderful recipe. I charred the poblanos and jalapenos... added a nice smokiness to the dish. A real keeper.
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  • darekmendoza 5 years ago
    This looks quite delicious. My parents make this the same way at their restaurant. Chile Verde is amamzing
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    " It was excellent "
    notyourmomma ate it and said...
    So nice, can't wait to make this.
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    " It was excellent "
    juels ate it and said...
    Well, you've really outdone yourself on this one! Looks and sounds fantastic! I'll be trying this soon! Definitely a 5!
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    " It was excellent "
    lunasea ate it and said...
    I am printing this out to try soon. I agree with the slow cooking - it is the essence of deep flavor and tenderness in certain cuts of meat. I love the flavors you have going on and it looks so delicious. Thanks for sharing - great presentation.
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  • conner909 6 years ago
    I'm bookmarking this for after the holidays...my husband and I both love Mexican food,and the combination,time and attention spent on the ingredients has got to make this dish a big winner! Whew...was that all one sentence!!
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    " It was excellent "
    trigger ate it and said...
    I so wish I had this recipe during the summer when I had all of the fresh ingredients from my organic garden. Roasting the tomatillos make a huge difference in your Pork Chile Verde.
    I would highly recommend this to an gourmet enthusiast.

    Flagged as beautiful
    Than you for sending me this recipe.

    Michael
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    " It was excellent "
    jimrug1 ate it and said...
    Luisa,

    Your boyfriend is a lucky man to have found such an excellent cook as you. This recipe sounds awesome... I will definitely be trying it... Thanks for sharing it....;-)~~
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    " It was excellent "
    jenniferbyrdez ate it and said...
    Making me hungry now. Awesome!
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    " It was excellent "
    boofie ate it and said...
    Love the flavors. Wonderful post

    Boof
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  • binky67 6 years ago
    Sounds absolutely delish!
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    " It was excellent "
    minitindel ate it and said...
    FANTASTIC RECIPE SLOW IS ALWAYS THE WAY ESP TO TENDERNESS OF THE MEAT YUMMMMMMM
    FIVE PLUS

    TINK
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    " It was excellent "
    momo_55grandma ate it and said...
    wonderful recipe high5 thanks
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    " It was excellent "
    rescue_ranger ate it and said...
    I agree on the art of slow cooking I love the way the house fills with the aromas, and pork is an all time favorite slow cooker the longer you cook pork the more flavors infuse into the meat, I have a slow cook French chicken and white bean I will dig out and share
    Thanks great post love the pepper combination offset with the tomatillos, lovely
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