Chile Verde de Puerco
Green chiles and tomatillos simmer with pork cubes for a classic Mexican stew.
"I've made this several times and every one loves it! Nice cobo of flavors, orange zest, cinnam..lots of flavors. I adds more meat because it's s little saucy but the flavor combo is fantastic! So many shuttle flavors"
- DoryfishCuisine: AmericanMain Ingredient: Pork
100% would make again (reviews)
107 people want to try | 170 have favorited
+ Favorites
+ Try Soon
+ Menu Planner
+ Grocery List
Notes Ingredients
Chile Verde de Puerco Preparation
Season pork with salt and pepper; dust with flour. Heat 4 tablespoons oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned. Heat remaining tablespoon oil in pot. Add onion, saut 3-4 minutes, until soft, stir in garlic and saut one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hours, stirring occasionally. Add chiles and yellow pepper, simmer partially covered for 30-45 minutes more, until chiles are tender. Discard cinnamon stick. Stir in cilantro and orange zest.
Notes
Republished with Permission, National Pork Council
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
Want detailed nutrition information, including line-by-line nutrition insights? Try BigOven Pro for Free for 14 days!
| Date | My private notes | |
|---|---|---|
|
Add notes with BigOven Pro!
|
You may also enjoy
Chile Verde de Puerco Reviews
|
This is a keeper. Forgot to buy beer so I just added more stock. Great with a side of cornbread. See my photo.
|
|
Excellent recipe! Easy to make, too.
|
|
|
I've made this several times and every one loves it! Nice cobo of flavors, orange zest, cinnam..lots of flavors. I adds more meat because it's s little saucy but the flavor combo is fantastic! So many shuttle flavors
|
|
this is awesome! I used 16 oz water with 3 tablespoons powdered boullion instead of chicken broth and also 24 oz can of malt liquor for beer (could buy single). also skipped orange zest. My family loves hot-spicy. I usually have to tone it down. they didn't add any hot sauce to this and I was quite happy. it is 'green' spicy. Also the first night I served w/white rice. mistake. it is best on its own as a soup/stew. the second night it was terrific and I served with flour tortillas folded in half over melted cheese. delicious!
also, I made this in the crockpot slow-cooker. browned everything first in a pan on the stove. loaded it up, cooked on high for 2 hours, then low. worked great. need to let it cook long enough to soften chiles well. Next time I think I'll add it all together and let it cook. I liked the peppers softer after the overnight-in-the-fridge.
|
|
Tastes fantastic. I used lean pork chops instead and the meat just falls apart.
|
|
This was the best pork verde I have ever had. This tasted so good, it will be a regular at my home. Don't change anything, your house will smell so good. I served this over rice.
|
|
Republished with Permission, National Pork Council
|
|
Republished with Permission, National Pork Council
[I posted this recipe.]
|
Tags
Blogger? Grab a link to this recipe
Want a link to this recipe? Just copy the text below and paste it into your blog:
here's how it will appear in your blog:
×
