Recipe courtesy of Guy Fieri
Episode: Veritable Verde
Chili Verde Pork
Total:
1 hr 40 min
Active:
10 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 40 min
Active:
10 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.

Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.

Add pork butt to Dutch oven and cook over high heat until browned on all sides

Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.

Let simmer for 1 hour.

More from:

Great Grilled Mains

IDEAS YOU'LL LOVE

Flank Steak with Salsa Verde

Recipe courtesy of Food Network Kitchen

Easy Grilled Pork Chops

Recipe courtesy of Sunny Anderson

Al Pastor Marinated Pork

Recipe courtesy of Andale Taqueria y Mercado

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Pulled Pork Sandwiches

Recipe courtesy of Bobby Flay

Grilled Salmon with Citrus Salsa Verde

Recipe courtesy of Giada De Laurentiis

Rosemary Pork Tenderloin

Recipe courtesy of Claire Robinson

Pulled Pork

Recipe courtesy of Ree Drummond

Bloody Mary Chili

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking