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

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Great Grilled Mains