Photo: Puerco Con Chile Verde Recipe
Ingredients
- 3 pounds pork butt, cubed (with fat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- 1/4 teaspoon ground oregano
- 4 cloves garlic, minced
- 3 cups Salsa Verde, recipe follows
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 2 small cans green chiles, minced
- 1 large yellow onion, chopped
Directions
In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes, and then turn down to low and cook for 3 hours to 3 hours 30 minutes.
Salsa Verde:
- 12 tomatillos, husks removed
- 4 cloves garlic
- 2 jalapenos, stems removed
- 1 serrano pepper, stem removed
- 1 small yellow onion, chopped (reserve half)
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon salt
In a saucepan, boil the tomatillos, garlic, jalapenos, serrano pepper and half of the onions in 2 cups of water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid. In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
Notes
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By sbeach1621
on March 26, 2013
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To make this recipe even easier I used store bought Chile Verde sauce ( two 16 oz jars, following all other directions and ingredients plus adding one sliced serrano pepper it turned out absolutely wonderful. This recipe is a winner and very easy to duplicate. You wont be disappointed.
By Pookie1962
Omaha, NE
on December 26, 2012
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This is the most wonderful dish ever! I saw it on Diners, Drive-ins and Dives and my mouth started watering. I made it for Christmas Eve Dinner and everyone raved about it. Thanks for the recipe!
By BlutoQ
Colorado Spring...
on December 10, 2012
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This recipe receives 5 stars for several reasons, the main one being it is simple and easy. Living in southern CO, I have had my share of chile verde.
Most pork green chile recipe's you see are very detailed, have a ton of ingredients, and look to be from some high-brow cookbook. Being this type of dish is of my wife's heritage, and experiencing how this type of traditional dish is usually cooked in someones home, this version is a more traditional recipe with only a few, simple ingredients.
My wife can't stand cilantro, so that was left out entirely, the flavors were still fantastic, it does have a little heat, but not alot. This is definitely something that will be made frequently at our house. About the only thing I am going to change with the recipe is to cut down on the salt just a bit, maybe from 2t to 1.5t or even just 1t overall.
If you are looking at chile verde recipe's, this one is worth trying, it is traditional and has great flavors, I highly recommend it.
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