Pork Chile Verde Recipe
Chile Verde, made with tender pork, potatoes, and salsa verde, made with tomatillos, poblano chiles, Serranos, and jalapeños, makes a spicy flavorful saucy pork dinner.
Servings 6
Calories 278kcal
Ingredients
- 2 Tablespoons olive or vegetable oil
- 3 pounds pork ribs or pork shoulder (cut into large chunks)
- 8 tomatillos halved
- 2 serranos deseeded and destemmed
- 2 poblanos deseeded and destemmed
- 1 jalapeno deseeded and destemmed
- ½ onion
- 3 garlic cloves
- 1 Tablespoons chicken bouillon
- 2 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 to 3 cups water
- 4 potatoes peeled and cubed
Instructions
- Turn on the broiler to 500°.
- In a large dutch oven or stockpot, heat the oil and brown 4 to 5 pieces of meat at a time. When all the meat has been browned, add all the meat back to the pan.
- Line a cookie sheet with tin foil and place the tomatillos, chilis, onion, and garlic on the pan. Place under the broiler for 10 minutes or until chilis begin to blacken.
- Remove from the oven and let cool for 5 minutes. Add all the tomatillos, chilis onion and garlic to the blender and add all the spices and 1 cup of water. Blend for 2 minutes.
- Pour green sauce over the meat and turn on medium. Allow the chili to simmer over medium low heat for an hour. Add water as necessary.
- When the meat has simmered for an hour, add the potatoes and continue to simmer for an hour to 2 hours, stirring occassionally. Add water as needed.
- Serve with hot tortillas or rice.
Notes
Tips for making chili verde:
- You will need to brown the meat before cooking in the sauce. When browning the meat, only do 4 to 5 pieces at a time. If you overcrowd the pan, it will steam the meat instead of browning it.
- The tomatillos, peppers, onion, and garlic will need to blacken under a double broiler for 5 to 10 minutes.
- The blackened vegetables will be blended and poured over the browned meat to cook for an hour.
- As the green chile cooks, you will need to add water. The consistency of this dish will be like a thick gravy. The potatoes also help thicken it.
- After the meat is tender the potatoes will be added and the chili verde cooked for an additional hour.
- You can remove the bones from the meat once it is cooked if you prefer, but isn’t necessary.
- This chili verde gets better and better as it simmers.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 278kcal | Carbohydrates: 7g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 895mg | Potassium: 704mg | Fiber: 2g | Sugar: 3g | Vitamin A: 258IU | Vitamin C: 43mg | Calcium: 39mg | Iron: 2mg