Chile Verde (La Frontera Style)
This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desired. Note: I am not associated with La Frontera; I created this recipe myself, with the goal of recreating the flavor of their chile verde."We made this over the weekend. I had never had chili verde anywhere before so I was a little cautious. Wow. Amazing stuff. I added a little sharp cheddar and a dollop of sour cream and was quickly in heaven. It's fun to make and tasted like I really knew what I was doing. I can't wait to serve it up to some spice-loving friends." - luckygreen
Yield: 12 Ready in 5 hours
favorite of 206 people 128 people want to try
Verified by stevemur
|6 jalapeno peppers; small|
|6 serrano peppers|
|3 anaheim peppers; optional|
|1 sweet onion; large|
|0.5 cupcilantro; fresh|
|1 tbspgarlic; minced|
|1 4-oz cangreen chilis|
|1 10-oz candiced tomatoes|
|1 14-ounce cantomato sauce|
|2 cupschicken broth|
|1 tspchili powder|
|2 tbspcorn starch|
|1/4 cupFlour; for browning the pork.|
|1 teaspoonSalt; for browning the pork.|
|1 teaspoonPepper; for browning the pork.|
Chile Verde (La Frontera Style) Preparation
Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
Husk the tomatillos, de-stem them, and cut them into large chunks.
Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
Put tomatillos and peppers and cilantro in a food processor, puree them all.
Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
Continue blending until the mixture is a consistant color.
Pour the vegetable puree into a crock-pot.
Add the chicken broth, oregano, cumin, and chili powder.
Turn the crock-pot on high and cover.
Dust the pork with flour, salt and pepper.
Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan.
Add the garlic and onions, sauté until the onions are tender.
Add the pork, brown it thoroughly.
Pour the entire pan’s contents (including drippings) into the crock-pot.
Cook in the crock-pot on high for 2 hours.
After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.
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