Photo: Chili Verde Pork Recipe
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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Read all 67 reviews
By porkribs and bu...
Katy, Tx.
on February 15, 2013
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This is easy and very tasty to make.
By carlsbad cook
Carlsbad, New M...
on January 07, 2013
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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!"
By babytoes_386958
Collingswood, NJ
on November 15, 2012
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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.
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