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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4.9 53
I just made this and agree with a previous poster...it's rather bland.  If I make it again, I would roast the peppers, use more tomatillos...I thought the ratio of unions was too much when compared to the 1 1/2 lbs tomatillos.  I'd also scrap the coriander seeds for the preground coriander and use less chicken stock.   item not reviewed by moderator and published
The ingredient list is perfect. The cooking procedure is, well, just a bunch of common clichés. The result is a bland, overcooked, mediocrity. Where to begin? Don't add the garlic and then simmer it for two hours. It will completely fade. You'll never taste it. The flavor of the cilantro goes away as well after so long in the pot, and so does the spiciness of the Jalapenos, ditto for most of the spices. Add all those an hour later. Don’t start with them. And to make it easier: There is no earthly reason to saute the onions and peppers. You're going to simmer them till they’re almost gone anyway. Just sear the pork in the oil, without flour. If you want to add the flavor of fried flour (Maillard compounds), which is a good idea, do that after you sear the meat. Throw a handful of flour in the grease and let it brown, like you were making a roux, then pull it out with a slotted spoon. The idea that you can brown 4 lbs of floured, cubed pork in ¼ cup of oil is ridiculous. item not reviewed by moderator and published
I love to cook... and do so frequently... and I think this is the most amazing thing I have ever made! I did roast all of the chilies, and next time, I think I will use either ground coriander instead of the crushed seeds... or maybe just a spice mill. They didn't cook down like I thought they would. After a few hours of cooking, there was still a lot of liquid, but my veggies were a little chunked. I reserved some of that and used my immersion blender to create another sauce for a later date... maybe chicken enchiladas?! item not reviewed by moderator and published
The flavors are amazing! I cooked it about 3 hrs and it was perfection! item not reviewed by moderator and published
Just made this and it was great. I can't stand cilantro so I didn't add it or the coriander and I roasted the veggies and peppers. Really yummy and easy for even a first timer. item not reviewed by moderator and published
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. :) item not reviewed by moderator and published
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! item not reviewed by moderator and published
Amazing!!! This is my go to recipe!!! item not reviewed by moderator and published
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.!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Its really good! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Delicious! I added double the garlic and used 12 tomatillos. The sourness subsides slightly the next day. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
It is a great recipe, I made a small twist, actually I puree the tomatillos in the blender along with the cilantro item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! :) item not reviewed by moderator and published
Loved it, just won a chili cook off at my office, fundraiser for United Way. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
I made so many substitutions that I was hesitant to even bother reviewing this - but figured someone else might need to make the same changes and wonder how it will turn out. I cut the recipe in half. Used 1 cup canned, crushed tomatillos. Canned green chilis instead of the poblanos, 1 1/2 TBSP canned diced jalapenos with seeds instead of fresh and ground coriander instead of seeds. Made those substitutions and kept the other ingredients the same but just browned the meat and sweated the veggies on the stove and then threw the whole thing in the crock pot for about 8 hours on low. Ate it the next day and it was great!!! I am sure it would be better taking the time to roast the tomatillos and follow the recipe exactly - but my way was super easy and very good. item not reviewed by moderator and published
Made a big pot and had friends come over and they ooohed and ahhhed the entire time. Left out the coriander and would make the pork chunks larger but this is definitely a show-stopper! item not reviewed by moderator and published
Made this for my family and they absolutely loved it! I will be making this again very soon! Tangy and Delicious! item not reviewed by moderator and published
My son said this is a keeper. Instead of the cilantro in the soup, have it ready with raw chopped onion and use it as a topper, really great recipe, we'll use it again and again. item not reviewed by moderator and published
This is a great recipe. I left out the corainder - not a fan - and it came out fantastic. Everyone loves it. Try it with a spoonful of cool sour cream. I strongly recommend wearing latex glove when handling the peppers as the oil will leave a burning sensation on your skin for a while if you don't. This does taste even better a couple of days later. item not reviewed by moderator and published
This is Mexican comfort food at its very best. I left out the coriander and used slightly less chicken stock, but roasted the tomatillos and chiles in the broiler and then pureed them in a blender with the sauteed veggies, garlic, and cilantro before adding it to the meat. It came out fantastic, and made plenty to freeze. item not reviewed by moderator and published
Made this yesterday for the first time. Seared the pork and sauteed the vegetables according to the recipe, and then combined them with all of the other ingredients in a slow cooker set for 6-7 hours at low speed. Definitive recipe. Mouthwatering results. item not reviewed by moderator and published
This recipe had great flavor. It took a while to cut everything up and made alot.Freezes well.My only negitive are the corriander seeds . I didn't care for them and don't think you need them to get the great flavor. They seemed a bit bitter item not reviewed by moderator and published
This recipe was the third Pork Chile Verde recipe that I tried and it is perfect. But, you really do need to wait until the 2nd day to eat it. The flavors blend so well in the frig overnight. I will be making this again and again. Thanks. item not reviewed by moderator and published
I made this recipe a couple of years ago and it was a hit. Forgot to rate it. Making it again todsy for friends and family. A real crowd pleaser. item not reviewed by moderator and published
This dish was so easy to whip up. Step outside to grab the mail and enjoy the smell of the kitchen when you come back in! item not reviewed by moderator and published
This meal was great and even better as a left over. So good. item not reviewed by moderator and published
I was introduced to Chile Verde at a small Mexican eatery in West Chester PA. Unfortunately they closed and I don't know if the proprieters opened another place, but this is what I fell in love with there. I think it is best made one day and eaten the next so the flavors have a chance to meld. item not reviewed by moderator and published
BAM item not reviewed by moderator and published
If you like green chile, you will love this stew. It's so easy and very tasty. My husband grew up in New Mexico and is really picky when it comes to mexican food. He loved this one! item not reviewed by moderator and published
I have made this recipe and all it came out better the what I had thought it would be. item not reviewed by moderator and published
This is the best chile verde I have ever had. I make this for family parties (quadrupled) and it always gets rave reviews, and this is from a Spanish family! item not reviewed by moderator and published
This dish was so easy and wonderful with lots of flavor...My husband could not stay away from the table...thank you item not reviewed by moderator and published
I cant stand cilantro either, but if you toast some coriander seeds for a few minutes dry in a pan until nice and aromatic, then grind them with a mortar and pestle and add to the stew it adds a fantastic hidden flavor, and not cilantro-like at all. item not reviewed by moderator and published

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