Authentic Pork Chile Verde
I have been tweaking this recipe for several years , to get it to the point of what I recall when I was first given this recipe over 25 years ago, from a wonderful Hispanic lady I worked with in my first restaurant, Noemi had man many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking.."the green sauce is excellent! used fresh tomitillos (diced finely in processor; saves alot of time) & 1 whole toasted jalepeno along w/ the processed ortega chili's. Browned meat separately (forgot to do it w/ the onion & garlic.) Used can of stewed tomatoes & emptied the whole can (did not drain it) Meat was Very Moist! This recipe is a keeper!" - weberwoman
Yield: 15 Ready in 45 minutes
favorite of 312 people 258 people want to try
Verified by stevemur
|3 poundsPork butt roast; (pre-diced pork works well for a faster preparation. Just brown|
|2 tablespoonsCanola oil or Bacon Grease|
|2 mediumOnions; chopped small|
|3 clovesFresh garlic; peeled and minced|
|1 15-oz canTomatoes; drained|
|2 cupsdiced green chilies; mild green in can|
|1 large cantomatillos; approx 5-6 in a can with juice|
|1 eachFresh jalapeno; core, remove seeds and minced fine ( optional )|
|5 cupschicken broth; (broth is not traditional, but I like the flavor better)|
|2 tablespoonsground cumin; (or to taste)|
|1 tablespoonground chili powder; (or to taste) (optional)|
|1 teaspoonsalt; (if needed, taste before adding)|
|1 tablespoonOregano Fresh; minced|
|2 tablespoonsFresh cilantro; chopped|
Authentic Pork Chile Verde Preparation
1 Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch of garlic.
2 Cool meat enough to handle.
3 Process 1/2 of the green chilies until smooth.
4 In the same large pan, melt the lard or bacon grease (or heat oil).
5 Add onions chiles, and 1/2 jalapenos and garlic; saute until tender but not brown.
6 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
7 Add broth.
8 Cook and stir until mixture comes to boil and is slightly thickened.
9 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).
10 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
11 Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom of the pan.
12 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
13 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.
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