Ready in 45 minutes
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!"
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.
AllAboutChoc 2y agoI did not like.
AllAboutChoc 2y agoGreat recipe! First time to make Chili Verde. Once I find one I like, I don't search for others.
davidmcarson 2y agoreally fantastic recipe. Loved it over burritos!
cvalpey2 3y agoThis is my go to recipe. Very good thanks for posting!
ELAcook47 3y agoThis is delicious. First, we ate it as a sort of combination soup/stew with warm flour tortillas. Then we ladled it atop fried eggs that had been placed on freshly fried tortilla strips. Accompanied by refried beans and rice, of course. Finally, we ate it with refried beans wrapped in a flour tortilla. Fantastic!!
l2y2 3y agoVery good! May make a few tweaks next time. A little less cumin, a little more jalapeno, but all in all was a great recipe!
sfdeb 4y ago
LetsGoPens 4y agoWOW!!! I like it spicy so a few tweaks and it will be hot enough for me. It's already the best I've had. My mother prides herself on her chili verde recipe. I made this one for her and she didn't say it was better than hers... but she didn't have to. We all knew it to be true. Thanks for sharing.
sfdeb 4y agoWonderful, reminded me of my Nana. Thank you, will definitely make it again. My husband is putting it on everything, including eggs!
PhillyGal 6y agoThis is absolutely the best Green Chili recipe yet! Thank you for sharing.