Pork Chile Verde

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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!

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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.

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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.

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Its really good!

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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.

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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.

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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.

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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.

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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!

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Delicious! I added double the garlic and used 12 tomatillos. The sourness subsides slightly the next day.