Chile Verde de Puerco

Chile Verde de Puerco

7 reviews, 4.6 star(s). 100% would make again

Ready in 45 minutes

Green chiles and tomatillos simmer with pork cubes for a classic Mexican stew.

Ingredients

3 pounds boneless pork shoulder or country-style ribs; cut into 1 1/2-inch pieces
1 teaspoon Salt
1 teaspoon Black pepper
4 tablespoons flour; (up to 6 tablespoons)
5 tablespoons vegetable oil; divided
2 large Onions; diced
8 cloves Garlic; crushed
2 pounds tomatillos; husked, cored and quartered
1 tablespoon Ground cumin
1 tablespoon Dried Oregano
1 cinnamon cinnamon stick
1 12-oz can beer
1 14.5-oz can chicken broth
6 poblano chiles; halved, seeded, sliced into 1/2-inch-thick strips
2 yellow bell peppers; seeded and cut into 1-inch squares
3/4 cup cilantro; chopped
2 teaspoons orange zest; grated

Original recipe makes 8

Servings  

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

Verified by stevemur
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robbgriffin

This is so good when it's cold outside.
robbgriffin


tyson

Calories Per Serving: 619 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

Comment or review

This is a keeper. Forgot to buy beer so I just added more stock. Great with a side of cornbread. See my photo.
robbgriffin 3y ago

Excellent recipe! Easy to make, too.
Tammylucas 3y ago

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
Doryfish 4y ago

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.
annmartinson 4y ago

Tastes fantastic. I used lean pork chops instead and the meat just falls apart.
RMSchade 6y ago

Republished with Permission, National Pork Council
dreamstar85 7y ago

Republished with Permission, National Pork Council [I posted this recipe.]
tyson 10y ago

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