Recipe

Pork Chile Verde Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 11 months, 3 weeks ago I made this yesterday for dinner. My boyfriend said it's his new favorite meal! I also served my Tres Leche Flan for dessert. There is just something magical about foods that are slow cooked. You must try this! :-) Prep:30m Cook:180m Servings:8	Luisascater
	mexican pork chile verde

Does this look good? Yeah! / Nope

Fans

momo_55gra

binky67

trigger

jenniferby

gourmetdad

rescue_ran

boofie

minitindel

lunasea

jimrug1

juels

notyourmom

Ingredients

4 pounds natural pork butt/shoulder, trimmed of fat and cut into 2-inch cubes

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Flour for dredging

1/4 cup oil

3 sweet yellow onions

2 green bell peppers, cut into 1-inch cubes

2 Anaheim or Poblano chiles, cut into 1-inch cubes

2-3 jalapenos, seeds removed, and finely chopped

6 garlic cloves, peeled and finely chopped

1 1/2 pounds tomatillos, roasted, peeled and chopped

1 tablespoon dried oregano

2 tablespoons ground cumin

2 teaspoons ground coriander

2 dried turkish bay leaves

1 bunch cilantro leaves, cleaned and chopped

4 cups chicken stock (preferably homemade)

Directions

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 :-)

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Comments

rescue_ranger 11 months, 3 weeks ago 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

momo_55grandma 11 months, 3 weeks ago said:
Wonderful recipe high5 thanks

minitindel 11 months, 3 weeks ago said:
FANTASTIC RECIPE SLOW IS ALWAYS THE WAY ESP TO TENDERNESS OF THE MEAT YUMMMMMMM
FIVE PLUS

TINK

binky67 11 months, 3 weeks ago said:
Sounds absolutely delish!

boofie 11 months, 3 weeks ago said:
Love the flavors. Wonderful post

Boof

jenniferbyrdez 11 months, 3 weeks ago said:
Making me hungry now. Awesome!

jimrug1 11 months, 3 weeks ago 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....;-)~~

trigger 11 months, 3 weeks ago 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

conner909 11 months, 3 weeks ago said:
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!!

lunasea 11 months, 3 weeks ago 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.

juels 11 months, 3 weeks ago said:
Well, you've really outdone yourself on this one! Looks and sounds fantastic! I'll be trying this soon! Definitely a 5!

notyourmomma 10 months, 2 weeks ago said:
So nice, can't wait to make this.

darekmendoza 8 months, 2 weeks ago said:
This looks quite delicious. My parents make this the same way at their restaurant. Chile Verde is amamzing

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