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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4.6 71
First time I've made Chili Verde. I'm glad I found this recipe. item not reviewed by moderator and published
WINNER! Every year we have a Chili Cookoff. I made this one last year and it was the first one gone. Since we host the event we don't take prizes although this one got the most votes. This year I'm making a double batch! item not reviewed by moderator and published
You can't even imagine how delicious this is. Oh my gosh. I used pork shoulder instead of hutt and it was delicious. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is easy and very tasty to make. item not reviewed by moderator and published
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!" item not reviewed by moderator and published
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. item not reviewed by moderator and published
So good did change few things browned pork in lard and served on corn tortillas with cilantro and lime and Verde salsa item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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, item not reviewed by moderator and published
Did not like this at all. Too tart and acidic. Ended up throwing away the whole batch. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very tasty! Very easy, & inexpensive to make. Was a great use of the peppers in our garden. item not reviewed by moderator and published
This is wonderful! I just can't say enough about it. Fantastic. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Simply the best green chili item not reviewed by moderator and published
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!! item not reviewed by moderator and published
This chili verde is fantastic! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Delicious, easy to make. Guy rocks and this receipe rocked item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
I think one thing that made it even more tasty, I used Pablano peppers and roasted them instead of the Anahiems. I also used my own chicken stock that I keep in the freezer for recipes like this. I took the advice of others and used an hand blender to make alittle smoother. My husband and family said it was the best Chili Verde they have ever had! I am now making for my husbands business! This is a must try recipe, it is definately a recipe I will be making for years to come! Enjoy and thanks Guy, it's the best!!! item not reviewed by moderator and published
I love this recipe it's so easy yet it taste like I worked all day on it. Family and Friends love it, it's a hit!! Thanks Guy.... item not reviewed by moderator and published
This recipe was awesome. It's almost like a mexican curry. i took the advise of some of the other reviews and blended the onion, garlic, chili and tomatillos together. it turned out really good. item not reviewed by moderator and published
Made this yesterday - Turned out great - good flavor - plenty for a few meals or for large gathering. This is a great base recipe and you can get creative to make it your own. I followed the weak instructions, then got creative. After cooking the onions, garlic, chilis, grilling the tomatoes - suck it in the blender and let it rip! Perfect!!! Continued adding some Ortegas Whole Chilis just for fun - then everything in the crockpot - and went out to enjoy the day . . . came home to a great dinner. item not reviewed by moderator and published
I did not make the sopes...just served the chili verde with flour tortillas, sour cream and a little cheese....but, my oh my, was it amazing! Guy...you never let me down! You've done it again! item not reviewed by moderator and published
This was definitely a hit at my Super Bowl party. It helped that I had seen the show. That's what gave me the idea to have a party to showcase the dish. Had several requests to take the little bit that was left over home. item not reviewed by moderator and published
I made this for some coworkers and myself... D-lish! I agree with every one about the wording in the instructions. I plan on making this again! It was so helpful to read everyone's tips and advice. item not reviewed by moderator and published
I agree the recipe here isn't written too well, you probably need to see this episode - esp for the sopes. Thanks to the reviewers here for their advice. Cooked pork in 2 batches, removed to cook onion and garlic and then deglazed, added pork back with peppers etc.First had roasted/charred peppers and tomatillos on my outdoor BBQ, then scraped charred skin and seeds off them after 20 min. in the bowl w/plastic wrap. Did not seed the tomatillos, just took the stemmy part off the top and cut into chunks. Used red jalapenos for their slightly milder heat. Cooked whole recipe for 1 hour the day before serving and put in the crock pot for 7 hours next day, until pork was fall apart tender. OMG the aroma!. Served over the 'sopes' from same episode with sour cream, tomatoes, lettuce and this was a big hit with the family. Suitable for company. I will definitely plan 2 days to make this again. For 2 adults and 2 small kids, this was plenty of meat for 2 meals, so I am freezing 1/2 meat and will make more sopes on another day for it. Sopes, just right combo of crunchy and chewy..not hard to do if you see episode. item not reviewed by moderator and published
Very Delicious and worth the time. I'm somewhat of an experienced cook and this is a very popular recipe around here, as well as its cousin the Mexican style Chile Con Carne with the red Guajillo chili sauce. Before reviewing this recipe, I read the other comments and the directions are lacking a little. I usually flame roast the peppers and Tomatillos, then cover in a bowl, and I use 4 Poblano and 15 Serrano peppers instead of the Annahiem and Jalapeno. Browning the meat in batches as suggested by one of people here is the way to go. We always roast the Serranos, steam and peel then add to the dish as we go until desired heat is reached and with whatever is left,SALSA! Deglazing with wine as well as vinegar I'll have to try, I've only used vinegar. The time always varies and can sometimes take 2 hrs. The sopes is just another way to eat this dish and a very good one. This is very close to the way I learned how to cook this dish,...Guy, not to shabby for a Guy that isn't of Mexican heritage. MITCH-O-A-CAN, PORTAGE, INDIANA item not reviewed by moderator and published
This Recipe is the Bomb. I cant get enough of it. I make it all the time, and everyone just loves it. as Guy would say (IT'S MONEY) item not reviewed by moderator and published
I have made this several times now and it comes out perfect everytime. My entire family loves this recipe. I use canned roasted chiles since I can not usually get anaheims at my grocery store. item not reviewed by moderator and published
Yeah, the instructions might need a little tweaking. But a semi-experienced cook can figure it out. This dish has fantastic flavor and plenty of room for the cook to experiment. Guy has become one of my favorite Food Network personalities. This dish is awesome. item not reviewed by moderator and published
I used to make real good Chile Verde, but since I've started using this one nothing but raves about it now. The friends kids want their mother to pay me to make it for them. Way to go Guy. item not reviewed by moderator and published
I found this to be very good. On your TV show you grilled the Anaheim Chiles & the Jalapeno along with the Tomatillos on an open flame, your recipe does not call for that. However I did roast them and I think it made all the difference in the world. WE REALY LIKED IT. item not reviewed by moderator and published
I saw the show and remenber everything i need to do it was very simple...it was very good...my husband and kids loved it...we had left overs and i just made borritos the next day...i would sub the sour cream for the mexican table cream. item not reviewed by moderator and published
This recipe has moderate prep time with a big-flavor payoff! I love the way that all the flavors blend together in a big pile of yum. I overcooked my first attempt, which just meant that the pork broke down to something akin to a pulled pork consistency. The second time around was just right & even more awesome! This recipe is even better as left-overs. item not reviewed by moderator and published
This was the best recipe I have tried for chile verde. It is time consuming, but well worth the effort. I watched the episode, so I also charred the anaheim and jalapeno chiles, which the recipe does not say to do, although the episdoe does. This is a step you don't want to miss. Give it a try - you won't be disappointed. item not reviewed by moderator and published
I live in Southern Colorado, and here "green chile" is a staple in Mexican Food, so when I saw Guy's episode on Chili Verde, I decided to try it. I had diffuculty understanding what exactly to do with the tomatillos. I cored them, and just chopped them up, added them to the onion/chile mixture. The recipe should call for Low Sodium Chicken Stock. My recipe turned out quite salty! Don't be afraid of the amount of garlic, it actually works. I will make additional changes in the recipe, Low Sodium Chicken Stock, roast the Anaheim chiles along with the tomatillos, and seed the tomatillos. Tonight, Sopa y Chile Verde Pork, topped with lettuce/tomato/sour cream and a big pitcher of Margaritas to drink! Ole! item not reviewed by moderator and published
it was very good, however we didnt have the vinager or wine, but it was still very tasty. we added cilantro and diced tomatoes. item not reviewed by moderator and published
The taste is very good and the spices are just perfect item not reviewed by moderator and published
It makes a big difference to put the chili's and tomatillos on the grill before adding them to the pot. I followed the directions step by step and they came out really good. The only difference with the sopes is I added 1/2 cup consume and 1/2 cup water to give them some flavor. item not reviewed by moderator and published
Wine, vinegar, tomatillos way too much acid. Not enough green chile. item not reviewed by moderator and published
the way the chilis and green tomatoes and done makes the taste even better then with just the meat. item not reviewed by moderator and published
I am an experienced cook, and rarely critical of recipes from the Food Network, but this recipe definitely was lacking. For one thing, the picture shows something RED in the finished product. What the heck was that? The one hour cooking time was not enough. The meat was chewy and the dish was green and beige. I'm glad I did not make it for company. A lot of effort for a "C" product. Stay away from this one! item not reviewed by moderator and published
Followed the recipe with a few tweaks. I have a smoker and smoked the chilies and tomatillos.This added an additional depth of flavor, took about 45 minutes. I then cooked as written, I did season my pork before browning and I did not put all the pork in the pan at once, otherwise it would have basically boiled the meat instead of browning. I let simmer for an additional hour the night before refrigerating and another 2-1/2 hours before serving the next evening. All the ingredients melded together perfectly. Be careful on the chicken broth as you would need to use low sodium if you season your meat before browning. Other than that, it was a fairly easy dish and the results were fantastic. item not reviewed by moderator and published
This was so good, my husband gave me a huge kiss for making it. Kellie, read the last paragraph, you add the peppers and tomatillos to the pork after browning it. item not reviewed by moderator and published
What do I do the anaheim peppers, what do i do the the tomatillos after I roast them peel them put everything in, WHAT throw them out the back door? I love the idea of this recipe but can you go back and put in everything else that I need to do because I missed the show.I still have questions. item not reviewed by moderator and published
Very good! I do agree with Deidra from San Diego, on the prep of the chilies and tomatillos. Next time I will probably use canned whole chilies and add another for good measure. I only used 3 onions and by mistake added 1/2 c. of vinegar with the wine. I don't think it made much of difference though. I used 5 lg. cloves of garlic as Guy did on the show. Don't think it was 4 Tbs., mine or his. Also, he did not use ground oregano, but the leaf. This was very filling, my husband at one sope and one burrito and was able to eat any more. He cannot decide which his his favorite, this or my Carnitas! item not reviewed by moderator and published
This recipe is pretty labor intensive. I would recommend that you prep the chilies and tomatillos the day before (unless you have a hour and a half to two hours to do prep and cooking.) The recipe is missing a couple of steps compared to the show: ie. should lightly grill all peppers with tomatillos, place in bowl and cover with plastic wrap for 20 minutes (in order to peel the skins off easier,) etc. I had just watched the show the day before so I remembered what Guy did for the execution of the recipe. I would also brown the pork in small batches (unless you have a huge dutch oven.) Because the meat just ends up 'steaming' instead of browning because of all the juices coming out while cooking. When I finished all the steps to the recipe, I ended up putting it all in a crock pot (on high,) for several hours so that the pork would be fork tender. Because of all the work, I will probably double the contents so that I don't have to do it all again so soon because the family really enjoyed this dish. item not reviewed by moderator and published
This recipe, including the sopes, was "killer". After browning and deglazing, the meat, wine & vinegar were stored in the fridge overnite as the dish wasn't to be prepared until the next day. That marination, in my opinion, gave the meat an extra flavor boost. On feast day the meat, juices, & the other ingredients went into a slow cooker for a few hours. The sopes were made just before serving and the stew was ladled on top for a very tasty meal. Also made the pickled carrots, jalapenos, & red onions. Those are a treat. And for those who are concerned about the pepper heat, don't be. The pickling reduces the jalapeno heat to very mild. Overall, We gave this dinner a "delicioso" rating. item not reviewed by moderator and published
I made this recipe as a Taco filling. I followed the steps shown on the show rather than the recipe and let it simmer for a good two hours. It was excellent! item not reviewed by moderator and published
The printed recipe does not follow the way Guy prepared the dish on the show. There was no mention of using olive oil for brazing the pork, nor does it describe coating the peppers in oil prior to grilling. I liked the idea of one pan as Guy showed rather then using the two pan method as described. It would be good if Guy would tell how long a dish will take to complete, watching this one leads you to believe that the dish can be made in 30 minutes. The show is great and we have been enjoying it as well as the making the dishes. item not reviewed by moderator and published
We watched Guy's show making this dish and it looked great so tried it at home, even our 6 & 7 year old kids devoured it! Flavorful, not too spicy, delicious! Definitely make the Sopas with it, easy and delicious too! item not reviewed by moderator and published
The dish came out great. The directions to make need some improvement. I ended up adding about 8 oz's of frozen hot chopped green chile to spice it up more. Unfortunately it's hard to tell what the heat of local chiles are when you buy them. Then made a burrito out of the mixture & topped with home made pico de gallo. Simply wonderful. Thanks, Guy! item not reviewed by moderator and published
This recipe produced WONDERFUL result, but getting there was another story. I recommend that if you have never (or seldom) cooked before you not even try this. Shame on Food Network for publishing something so far from the demo or do-ability! item not reviewed by moderator and published
People - don't try to make this recipe unless you watched the show. The directions Food Network has posted with this recipe are incorrect and god only knows what you'll end up with. I made it according to what I saw on the show and it turned out well, though I had to add some jalapeno hot sauce at the end because it wasn't as spicy as we like. I served with rice, but it would be good on its own - without rice or sopas. item not reviewed by moderator and published
The web site and print out directions do not match the directions in the show. Example: the web site says to add peppers with the onions etc to saute. It says nothing about charing and sweating in order to remove skins. Nor does it mention cleaning the seeds out. Worthless instructions if they are not correct. item not reviewed by moderator and published
We made the recipe with a 1-2 lb. pork loin, but it was still amazing. The spices were nicely balanced (and we are generally of the opinion the spicier the better) and the texture of the pork is perfect. It was also a good recipe to make as a team since there were several small sections that varied in difficulty. item not reviewed by moderator and published
IT LOOK SO GOOD I AM GOING TO TRY MAKING IT item not reviewed by moderator and published

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