Chile Verde II

Chile Verde II

189

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

2 h servings 357 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

189
  1. 239 Ratings

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Most helpful positive review

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...

Most helpful critical review

This recipe would be good if it had the correct amount of broth, it's suppose to be 4 1/2 cups not 4 1/2 quarts. This is suppose to be thick like a stew or gravy instead it's like soup.

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...

The closest chile verde recipe I have found outside a restaurant. It was watery and a little sharp so I added one teaspoon of sugar to cut the tartness. Much better - but that's a personal pre...

I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how others differ. I seared the pork then removed to sear the onions/garlic/cumin powder. meanwhile, boil...

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. Aft...

I was begging for it when I made this--this is a family treasure at the in-laws and this is not the way they make it. First time I served it to them, I got cool looks and lukewarm comments. I he...

Delicious recipe for Chile Verde. The tomatillos do a great job of thicking it up towards the end. I used 6 cups instead of 8 cups of chicken broth -- which was more than enough. I also added so...

This recipe would be good if it had the correct amount of broth, it's suppose to be 4 1/2 cups not 4 1/2 quarts. This is suppose to be thick like a stew or gravy instead it's like soup.

This was excellent. As previous reviewers mentioned, the chicken stock called for was way too much. I'll use about half next time. I also cooked it in the crock pot and the meat was extremely...

I tried this one with only minor modifications. I didnt have quite enough poblanos so substituted other fresh chiles. I also cut the servings down by half. One other thing I did was to dredge ...