Chili Verde Pork

Total Time:
1 hr 40 min
Prep:
10 min
Cook:
1 hr 30 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
  • 4 yellow onions, chopped
  • 4 Anaheim chiles
  • 2 jalapeno, minced
  • 4 tablespoons garlic, chopped
  • 1 pound tomatillos, husk removed
  • 1/2 cup white wine
  • 1/4 cup white vinegar
  • 1 cup chicken stock
  • 2 tablespoons ground oregano
  • 2 tablespoons ground cumin
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
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.


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    You can't even imagine how delicious this is. Oh my gosh. I used pork shoulder instead of hutt and it was delicious.
    Made this last night using hatch chilis instead of Anaheims. I had roasted my hatches so I put them in the onion mixure at the very last minute as they were already cooked. Also used boneless country style pork ribs which are the same as pork butt/shoulder, but leaner and easier to cut into cubes. 
     
    Yummy! 
     
    This is easy and very tasty to make.
    Oh, my, this chili verde was divine. I had never made chili verde nor had I ever cooked with Tomatillos. Yummy! And the big bonus was that my family said "please cook this again!"
    I make this recipe regularly, but instead of doing it on the stove, I put it in a slow cooker, and let it cook all day. The pork is incredibly tender, and the flavours blend very well. 
    The only complaint I have is there is no amount of oil listed, even though the first direction says to saute the onions, peppers, and garlic in "the oil." I usually use 2-3 tablespoons.
    So good did change few things browned pork in lard and served on corn tortillas with cilantro and lime and Verde salsa 
    I make chili verde atleast once a month but I thought I would try this new recipe. AMAZING. So easy but the flavor is great. I have replaced my old recipe with this one. I would recommend this one to anyone that loves mexican food and wants a please all recipe.
    This is a great chile verde recipe I tried it and absolutely love it. The crispiness on the pork and the roasted chile just come together for one amazing taste. Thank you Guy for this recipe.
    We live in Mexico half the year and cook Mexican all year. This recipe blends two of the many thing s we love about Mexican food, Carnitas and salsa verde. Don't be bashful about putting a good crunch on all sides of those chunks of pork. Also be sure to cut off as much of the connective tissue as you can find. I roasted all the peppers and tomatillos on the bbq and skinned the peppers. Finding Anaheims in MX isn't easy as it is am American pepper, but worth it. I am convinced poblanos would be too sweet. I love poblanos, but not here. I'd use canned like another reviewer mentioned before I'd go poblano and certainly not bell peppers. I simmered it closer to 3 hours. As soon as I tasted it I regretted having invited guests, it was going to cut leftovers!! This is a new favorite,
    Did not like this at all. Too tart and acidic. Ended up throwing away the whole batch.
    This is fabulously delicious -- used apple cider vinegar instead of white vinegar. Made a double batch since it was no more work than single. After I browned all the meat I good in green sauce over med low for a few hours and the pork was very tender. Roasted the aneheim chiles w/ the jalapenos in two cast iron skillets under electric broiler. Worked like a charm. After skinning the chiles, I used kitchen shears to cut into small pieces. Macerated the tomatillos after charring. Spicy and tart, great over white rice too!
    Wow, not ever really been a verde fan but this is an awesome recipe. Just enough spice and not overpowering, very flavorful and great with tortillas.
    My husband is from Mexico and one of his favorite dishes is Chili Verde. So I saw this on TV. I tried it, and he said it was better than his mothers. I made it christmas of 2010 and instead of the big bowls I made smaller ones for like a bite size portions. It was an added treat to all the christmas foods. My whole family fell in love with it. This has become one of my special dishes I make.
     
    Thanks for a great recipe
    My daughter and I made this over the weekend and I think it may be the best thing I have EVER eaten. Ever. Period. Just amazing flavors and the pork just melts in your mouth. It even smelled great stone cold in the pot, when I pulled it out to reheat the next night. Just fantastic.
    Very tasty! Very easy, & inexpensive to make. Was a great use of the peppers in our garden.
    This is wonderful! I just can't say enough about it. Fantastic.
    This is a very tasty recipe works great for potlucks I browned the mat and then put it in my electric roaster and cooked it all night.
    OMG it was the best. It tasted even better the second day. Use just 1/2 of the amount of salt that the recipe calls for or it is too salty.
    Simply the best green chili
    LOVE LOVE LOVE IT! My boyfriend and I make it almost every Sunday. Only thing we change is one jalepeno instead of two. Two was too spicy the first time we made it. Some fresh tortillas, pico de gallo and refried beans,and you're set!!
    This chili verde is fantastic!
    Fantastic! I made it as Guy did on the show and it turned out great!. Very tasty and spicey(I like extra spicey so I added an extra jalepeno). Next time I will brown the pork in batches. My pan was not big enough and the meat started to steam in instead of brown. Finally a great chilli verde recipe.
    Delicious, easy to make. Guy rocks and this receipe rocked
    I have been making the Chili Verdi Pork for the last few years. I tried making the Verde Pork with Green Chili Rice and Spicy Chick Pea Salad on the side. I think any top restruant in the southwest United States would be proud to serve this meal. Easy to make as well tastes great.
    You don't have to have a dutch oven for this. We've made it in just a regular large pan and it turned out great. Many of the reviewers who have seen the show say not to follow the directions here but the show instead. Well...if you haven't seen the show that's okay too.. just use some common sense and you're cooking experience and this will turn out wonderful. We normally serve it w/rice or in burritos or tacos. Even my 2 y/o will eat this! It has wonderful flavor w/o being too spicy.
    Does anyone know what else you can use if we don't have a dutch oven??? I really want to make this recipe but not sure what to use in place of a dutch oven. PLEASE HELP!!!
    We don't have a dutch oven, how long does it need to cook if we use a slow cooker/crock pot? Anyone know?
     

     
    4 hours?
    Tasted immediately after making according to the recipe...great flavor. Texture does improve if simmered for a longer time. IF...IF...you have leftovers, the flavor the next time is even better. Wonderful taste, aroma and texture.
    As almost all have said, this pork chili verde is great. We didn't like the sopes too much, so we serve it with Polenta balls. We make some polenta and put it on a plate to cool a bit. When it firms up, I use a 1" disher to make balls to serve in the chili. As for the chili itself, I heat the propane bbq to screaming hot, put the peppers and tomatillos on it, rotate til nicely charred. Put peppers and tomatillos in a covered bowl for about 20 minutes. Then under a small stream of cool water, remove the skins and pepper ribs & seeds. Put peppers flesh and tomatillos plus the sauteed onions, garlic, jalapeno, and other liquids & spices in the food processor. Blend til smooth. Put it in a crock pot along with the browned meat (still raw inside) and leave it there for 3 or 5 hours. Mmmmmmmmmmmmm.
    Our household thinks this is the best Chili Verde they have ever had, I had a couple of serrano peppers on hand and just included it . Great Chili Verde and can't wait to make it again
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