More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

Chile Verde II

SUBMITTED BY: Clare PHOTO BY: Java_Girl

"A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese."

RECIPE RATING:

Read Reviews (106)

Review/Rate This Recipe

PREP TIME	45 Min
COOK TIME	1 Hr 15 Min
READY IN	2 Hrs

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

What to Drink?
	Sauvignon Blanc
	La Paloma Suprema

DIRECTIONS

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

ADVERTISE WITH US

REVIEWS

Reviewed on Apr. 8, 2005 by MOTHEROF4BIGEATERS

I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how... MORE

Reviewed on Jul. 6, 2008 by Debra

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.60 star rating.

Debra
Jul. 6, 2008

This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!

Was this review helpful? [ YES ]
29 users found this review helpful

This was the first time I made this. I read through the reviews and took advantage of... MORE

Reviewed on Dec. 12, 2003 by Esmee

Delicious recipe for Chile Verde. The tomatillos do a great job of thicking it up towards the... MORE

Reviewed on Oct. 16, 2005 by Bob McD

I was begging for it when I made this--this is a family treasure at the in-laws and this is... MORE

Reviewed on Mar. 16, 2009 by naples34102

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 4.60 star rating.

naples34102
Mar. 16, 2009

This was a new experience for me! I have never even tasted Chile Verde before, let alone make it myself. I don't know what's "authentic" and what's not or how it's supposed to look or taste. After a little research and after reading some of the reviews, I gave this a shot. First, I roasted the tomatillos, jalapenos and poblanos at 400* for 12 minutes, then pureed them in the food processor. I dredged the meat in flour, browned it, added the chopped onion, yellow bell peppers and garlic. Deglazed the pan with 1/4 of the amount of chicken broth called for (given so many reviews indicating there was far too much broth in the recipe). I put everything in the slow cooker along with the cumin, and Mexican oregano, salt, pepper and chopped, fresh cilantro to taste. My plan was to serve this in tortillas with sliced avocado and queso fresco, but this was still just too liquidy for that. Alternatively, the thought of eating what was essentially a stew of pork and tomatillos with a bowl and spoon didn't appeal to me either. So, authentic or not, I added a can of cannelini beans (white kidney beans) for the recipe scaled down to 4 servings and 1-1/4# of meat. Now I had something! The beans definitely gave it substance, interest and texture, and appealed to my ingrained "there's got to be beans if it's chili" way of thinking! This was tasty enough, but maybe just too different for me.

Was this review helpful? [ YES ]
12 users found this review helpful

This was a new experience for me! I have never even tasted Chile Verde before, let alone make... MORE