Ready in 5 hours
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.
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.
red71chall 1y agoall I can say is Wow, this stuff is good, thank you.
Danodamano 3y agoVery good and easy.....hope you like hot
Danodamano 5y agoGood tasting stuff. Recommended!
luckygreen 5y agoWe 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.
mcdeek 5y agoGreat recipe. I used chipotles instead of serrano and have used both shrimp and chicken instead of the pork. I pour this over the Chipotle Cilantro and Lime rice instead of the burrito. We also put a bit of sour cream on top. Honestly, each time I make it I do something different but the basic recipe is excellent.
JennyKaren 5y agoI was just wondering if I wanted to make the sauce alone, without the meat, how many jalapenos would you put in? I don't want it to be too spicy? Looks delicious!!!
marlaaaaa 6y agothis tased like i was in the kitchen all day.. my family loved it .do you have a rcipie for the LA Frontera salsa ? the ones they serve you with the chips.. thanks for the recipie I now I will use it a million more times. and the kids say thanks to
MGrymme 6y agoDrumguy: I suppose you could replace the pork with vegetarian meat, but I don't know how it would affect the flavor. In general, though, vegetarians are likely to be stringy and poorly marbled, so as a rule you should tenderize their meat well (although the long cooking time might help in this respect). You should also reduce the browning time, the same way you reduce cooking times for grass-fed beef - the low fat content will cause well-done meat to be very dry. These tips are all theoretical only, of course, because cannibalism is illegal as far as I know.
DrumGuy 6y agoIs there a vegetarian version of this recipe?
Redsuede 7y agoThis was amazing. It was so much like La Frontera. Thank you so much! I have been searching for a recipe for this for years. I cant thank you enough!!!!