Pork Chile Verde

Total Time:
3 hr 30 min
Prep:
30 min
Cook:
3 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • Flour for dredging
  • 1/4 cup vegetable oil
  • 3 yellow onions
  • 2 green bell peppers, cut into 1-inch cubes
  • 2 Anaheim or Poblano chiles, cut into 1-inch cubes
  • 2 -3 jalapenos, seeds removed, and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 1/2 pounds tomatillos, roasted, peeled and chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
  • 2 bay leaves
  • 1 bunch cilantro leaves, cleaned and chopped
  • 4 cups chicken stock
Directions

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.


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    Absolutely the best chile verde I've ever made.  
    The only complaint I have is that the listed ingredients didn't all fit in my 8 quart dutch oven. Had to use a second pot. No biggie. Now I have an excuse to buy a bigger pot. :)
    This is a great base recipe. I've made chile verde several times, so I didn't follow this word for word, but I roughly kept the proportions and they were great. Three main differences: 1) I roasted all the peppers and onions and garlic ahead of time, 2) I included a smoked ham hock during the simmering process. (In the past I've added bacon in the beginning, same idea, and 3) I pureed the cilantro and roasted tomatillos together and then added them just 15 minutes or so before I served. This gave it a more brilliant cilantro flavor, and also made it a brighter green (compared to the greenish-brown it had become while simmering. But I'm sure the original recipe is excellent as well!
    Amazing!!! This is my go to recipe!!!
    I made this Pork Chile Verde last night for my husband and myself...It has so much flavor, we just loved it....I followed the recipe to a tee and it is perfect.!!!!
    Great chile verde recipe! I used 1/2 tsp. ground coriander and I'm going to cut the oregano down to 1 tsp. I cut my meat into 1 inch chunks and I may do them a little smaller next time. I grilled all of the peppers, onions, garlic and tomatillos.
    Awesome. I also roasted vegetables. I did not dredge in flour and deglazed the pan after cooking pork each time and added that to the pot. I also bought a 5 pound bone in butt. I got most of the meat off the bone and used the bone and fat to make a pork broth instead of using chicken broth.
    Incredibly delicious and especially easy. Definitely roast the vegetables as noted in prior comments. I'm not a great cook and was hesitant to try this but my husband is so glad I did!
    Best pork chili verde ever. This is the first time I have made pork chili verde and it turned out amazing. The peppers gave it a nice little bang. I roasted all vegetables on the bar-b-que. It gave it a great flavor. My family absolutely loved it. Looking forward to trying other food network recipes.
    Wow - this was amazing! I did as some previous reviewers did and roasted all the peppers, onions, and garlic under the broiler. It definitely adds depth of flavor to the dish. It simmered for 2 1/2 hours and the consistency was perfect - not at all 'soupy'. The pork melted in our mouths. I served it with herbed rice, adding fresh cilantro at the end. This will most definitely be in the meal rotation - everyone raved about it!
    This is delicious! I followed another reviewer's advice, and I roasted the poblanos, garlic, green peppers, onions and hot peppers (I used Thai "bird" peppers and then followed the recipe. It was pretty spicy, since bird peppers are hot! It was just perfect. Loved the flavors, and it tasted great with rice.
    Outstanding Chile Verde receipt. I think next time i'll grind the coriander seeds, the kids didn't like the texture of the crushed seeds.
    Its really good!
    I literally feel ill right now, because I could not stop shoving this delicious dish down my gullet! BUT...previous review is correct that vegetables have to be roasted. I roasted the tomatillos, garlic and onion in my convection oven (400 degrees for about 25 minutes, stirring every so often. I used poblanos, and charred three of them with the jalepenos and green pepper. Don't add too much liquid, as it all cooks down, and you'll wind up with soup more than a chunky-porky green thing of wonderfulness.
    Best chili verde recipe ever, with a few changes.  
     
    1. Roast the Anaheims and peel them. This gives them a deeper flavor and removes the skin, which can make the texture a bit off.  
    2. I double the amounts of all the peppers. Traditional chili verde doesn't use any tomatillos, so this will make it a bit more authentic.  
    3. Roast the tomatillos in the oven. You can use the broiler. This helps them stew down.  
    4. After you roast the tomatillos, there will be juice in the bottom of the pan. Use this to make the chicken stock.  
    5. Also, when you make the chicken stock, make it concentrate. This will make the chili verde thicker. You can always add more water later if it gets too thick.  
     
    I make gallons of this stuff in the summer and can it so I can eat it all year long. I often make a 4x batch, which will make about 20 quarts.  
     
    Next, I'm going to make this with smoked pork roast.
    I used poblano peppers as they were the ones available at the market I went to tonight. Opted for ground coriander rather than taking the extra step to crush and soak seeds. This stuff is DELICIOUS!!! I found this recipe when searching for alternatives to regular Americanized chili recipes for a chili cook off coming up in a couple weeks. This is the first alternative recipe I've tried and it may just be the one I take to competition!  
     
    One change I will make when I try this in the future: Blistering and peeling the peppers. After simmering, the skins slip off and are an odd texture in the mix of everything else.
    This recipe was great. I had left over pork loin roast and so cooked for 1 hour vs. 3 hours. My kids are picky eaters so I separated the pork from the mixture after cooking and puree'd it to disguise the sauteed vegtables. Next time I'll follow to the tee and cook from scratch as the pork was tough since it was from left overs. I served it with red beans and rice and you would of thought mariachi's would walk into the room it was so authentic tasting. I'm looking forward to left overs.
    This recipe is very good. I have used a similar recipe for years excluding the meat - only vegetables. I grow my own tomatillos, and toss them in a ziplock in the freezer as I harvest them. Then I make a mega batch at the end of the year and freeze it 2 cup portions, as well as some larger portions for bigger groups. It is a shortcut to a great meal and works well to cook the meat or use leftover meat. I can send it with my college kids so they have some good meals occasionally. We also use it in a rice bowl with various fresh veggies and toppings, delicious!
    Delicious! I added double the garlic and used 12 tomatillos. The sourness subsides slightly the next day.
    This is such an authentic tasty recipe. I wanted a chile verde i could eat because my mother in law makes it sooooo spicy. i made this and even blew my husbands mind who grew up with authentic mexican food. The only thing i changed was i roasted all the peppers not just the tomatillos and i used four jalapeneos. gave it a little kick but not to much cuz even my five year old son loved it.
    Very good. I followed the recipe to a T with the exception of shredding the pork instead of cubing it. Great flavor, but I think next time I would add some extra jalapenos for more spice.
    Excellent! Had to print this one out for my recipe binder. I used boneless pork chops and trimmed off the fat (pork shoulder can be too fatty for my taste. It only cooked an hour and it was still super tender (probably because it was not so marbled. Halved the recipe as well and it worked just fine.
    This recipe is absolutely delicious! I left out the coriander seeds because I couldn't find it at my local markets the day I wanted to make this but I think that was a good choice since many people did not seem to care for the taste of coriander at all. Instead of 4lbs of pork shoulder, I only used 3lbs and that was plenty of meat. I think I'm going to stick to 3lbs when I make it again and I'll try substituting the pork shoulder meat with pork cushion since someone mentioned that it's leaner. I will also try reducing the broth component by about a cup because when I made it with 4 cups of chicken stock, it wasn't ideal for use as a taco filling. However, this recipe does make DELICIOUS tacos though! My boyfriend and I made tacos with this recipe using corn tortillas, sour cream, shredded lettuce, cheese, avocados and refried beans! SOO good! 
     
    We only had this last weekend and I have an urge to make it again this weekend!
    This is top notch Mexican cuisine. I made a double recipe and cooked it for about four hours at a low simmer. I roasted the tomatillos on the grill, then pureed them. For the meat I used the pork shoulder, but I may try something less marbled next time - hopefully it will be as tender. For the heat, I used Anaheim chilis and added one more jalapeno than recommended and ten cloves of garlic. For the spices, I went as recommended except I used fresh oregano from the garden. The only addition - was a half cup of dry white sherry. I served the pork with refried beans, rice, cheese, avocado slices, fresh cooked tortillas, lime wedges and more fresh cilantro. AMAZING mexican dinner! You'd pay at least $15 for it at a restaurant. Served 10 who devoured it like it was the last Mexican food on the planet.
    It is a great recipe, I made a small twist, actually I puree the tomatillos in the blender along with the cilantro
    I followed this recipe except for one small change...the butcher recommended that I use pork cushion rather than what's known as pork shoulder. Cushion is a leaner shoulder cut with little cost difference from traditional shoulder. The meat came out extremely tender and absorbed the flavor of the vegetables. The only change I might suggest is reducing the broth component by about 1/3 if the chile verde will be used for burritos. It will hold better in the tortilla. But this is as good, if not better, than anything I've had in the better Mexican restaurants.
    This is amazing good!! I tweeked it a bit though. I bought center cut pork instead and instead of making the homemade Chile Verde sauce...I actually bought two pint containers of roasted Chille Verde sauce from Whole Foods and one container from Target! I also added 1 cup of low sodium chicken stock and 1 can of water and 1 can of black eyed peas! I put it on the crockpot on high for 1 and a half hours then lowerd to low for another 1 and a half hours. AMAZING!!!!! Short cuts really do work! Oh...and I threw in 2 bay leaves! :)
    Loved it, just won a chili cook off at my office, fundraiser for United Way.
    I made this in the crockpot. It was fantastic! I used pork chops b/c my grocery didn't have pork shoulder. I cut the meat in 1.5 to 2 inches pieces, but also included the bones in the crockpot for cooking (removed at end. I used ground coriander instead of seeds. I used Anaheim peppers, but I also added about 1/2 cup canned green chilies (poblano. Left out the jalapenos simply because I forgot to buy them. I roasted the tomatillos/garlic, put in crockpot, sauteed onion/peppers just for a few min, added to crockpot, seared the meat, put in crockpot, added herbs/spices, add just enough broth to cover, and cooked on low for 7 hours. At the very end, I added lime juice (prob a T or 2.
    Prepared the dish this afternoon and I find it very, very good. I followed the recipe to a "T" and it delivered. Liberally salting and peppering the pork in the initial step as described resulted in no need to adjust the seasoning after cooking and cooling a bit - the seasoning was complex with hints of all spices present. The heat was modest and pleasant. Leftover portions will make excellent sauce for other dishes and a compliment to weekend-morning eggs. I will start making tomatillos a regular grocery purchase to make this dish once every few weeks.
    I made this recipe last night so it would be ready for today- Cinco de Mayo dinner!! The flavors are fablous, and it tasted wonderful even after 2 1/2 hours of simmering on low last night-cant imagine how it will taste today with flour tortillas, avocado, sour cream and mexican rice!! I didnt have cilantro on hand and didnt use coriander based on other reviews so I just left those 2 ingredients out, other than that, I didnt make any substitutions and followed the receipe to the exact measurements and it came out very good-was very happy with the results and cant wait to make it again!!
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