This is another one of my favorite pork recipes I enjoyed from home. This is basically the pork chile verde, the green chile version of pork chile colorado. Sometimes I add crispy fried potatoes to my pork chile verde or chile colorado, but it’s totally optional. When I was first sharing these recipes, people questioned why I added potatoes. Well, when my Mom had to feed a family of 10, I imagine adding the potatoes helped stretch the dish further. Plus is sooo delicious with those fried potatoes covered in chile sauce! It’s one of those dishes that you would want to prepare a day or two before serving because its flavors improve after a day or so. Any chance that you can, try roasting your own peppers for your recipes. It adds so much more flavor. On today’s post I share with you pictures of the various times I prepared pork chile verde, with and without potatoes. #porkchileverde #greenchilerecipes
And just in case you may want to try the red version, Pork Chile Colorado!! https://pinaenlacocina.com/asado-de-puerco-chile-colorado/
Dry roasting peppers on a comal, low and slow is how I learned to roast peppers.
If you prefer to slice the pork into large cubes, you can do that. Season, sear and then braise in the chile verde salsa until pork is tender. Add cooked potatoes at the end.
Pork Chile Verde with Poblano Rajas
These two older pictures were taken in Monterrey, Mexico back in 2011. My tia Miné asked me to cook that day and the first thing I thought of was chile verde!! I really enjoyed cooking in her cazuelas!
Pork Chile Verde
Pork chile verde is pork chile colorado's first cousin! Lol! Delicious roasted green chiles slow simmered with pork and spices. Tacos, burritos or even over sunny side up eggs! Tasty!
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Servings: 8 Servings
Ingredients
Ingredients
- 3 1/2 lbs boneless pork butt/shoulder sliced into 2 inch pieces
- 1 large white onion
- 1 head of garlic
- 13 Anaheim fresh green chiles remove stems and seeds
- 2 large Poblanos peppers remove stems and seeds
- 4 large jalapenos remove stems
- 8 tomatillos husks removed and washed
- large handful of chopped cilantro plus more for garnish
- 1 tsp cumin
- 1 tsp Mexican oregano crushed
- 1 tsp granulated garlic
- 1/2 tsp pepper
- 6 c Pork broth
- 1/4 c Pork lard or avocado oil
Instructions
- In a large pot, combine the pork butt, with half of the white onion, half of the head of garlic, 1 1/2 teaspoons of salt and enough water to cover pork. Cover and cook at a low simmer for 2 1/2 to 3 hours, until pork is tender.
- While the pork is cooking, preheat broiler to high. On a shallow baking sheet, with a wire rack, add the tomatillos, peppers, remaining half of onion and remaining garlic(unpeeled). Broil for 15 minutes, turning over halfway through cooking time. Remove the garlic after the first 10 minutes. Remove pan from heat, cover w/ a clean kitchen towel and let cool for 10 minutes.
- After 10 minutes, remove skins from the Anaheim peppers. Peel skins from the poblanos and slice them into thin strips. Set aside. Dice 2 jalapeños and set aside. In the blender, combine Anaheim peppers, 2 whole jalapenos, onion, peeled garlic, tomatillos, cilantro and about 1 cup of pork broth. Blend on high until smooth, taste for salt and set aside.
- In another large pot, preheat 3-4 tablespoons of lard or oil to medium heat for 3-4 minutes. Using a slotted spoon, remove the pork from other pot and cook in hot oil for 5-7 minutes to brown slightly. Add the sauce from the blender and 3 cups or pork broth. Mix in the cumin, oregano, garlic, pepper and reserved poblano strips and diced jalapeños. Bring to a boil, reduce the heat and continue cooking for 30 minutes. Serve with rice and beans. Don't forget the warm tortillas!
Notes
If Adding Potatoes to Chile Verde:
Slice 2 washed russet potatoes(495 grams) into 1 inch pieces. Fry in preheated shallow oil until crispy on all sides. Drain onto a plate lined with paper towels. Season w/ salt and pepper. Fold potatoes into chile verde towards the end of cooking time. Adding some fresh chopped cilantro before serving is optional.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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[…] de Camaron Con Chile Verde ~Shrimp and Green… Chiles Rellenos~Roasted and Stuffed Poblanos Pork Chile Verde~ With and Without Potatoes Green Chile Duck Tacos~Tacos de Pato .yuzo_related_post […]
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What do I do with the poblano peppers? The recipe says to set them aside but then it doesn’t say what to do with them after that.
Sorry Maria, I revised the recipe at the end. I forgot to include the reserved poblano strips go into the chile verde with the spices. Thanks for pointing it out to me.
How many servings does this recipe make?
Hi Michelle, sorry. I thought I had included that on the recipe. Three pounds of pork could easily serve 8 people, especially when you add potatoes and sides.
Is this really spicy? If I want it very lightly spicy how many chilies do I add?
Christy, it really depends on the peppers you buy. They don’t tend to be too spicy like some of the Hatch or New Mexico varieties, but they still have some heat to them.
do you have a YouTube channel? I am a visual learner lol…this looks delicious!
I do have a You Tube channel, but they are mostly short videos. Not like what I share on my instagram stories , which are detailed step by step. Takes a lot of time to just put a 3 minute video together. Hopefully in the future I will have help.
Did this recipe today it was so so delicious 😋
Isidro, I am so happy you enjoyed the recipe!
Ive are this in some of the best restaurants so I am going to try your recipe and I’m sure its amazing when you prepare it.I will try to do well when I cook it. Thank you I appreciate your recipes as I am learning how to cook beautiful and authentic Mexican cousine.
Thank you for taking the time to leave me a comment Brandy!
Hello! Any thoughts or suggestions about making this dish a day in advance?
I always tell my followers that dishes like this are way better the next day! Absolutely!
Can you make the sauce in bulk and freeze for future use? I’m a California transplant living in Maine and have a limited growing season. I grow my chilies, but don’t have access to these peppers here year round and would love to make batches to freeze and use throughout the year.
Hi Carrie! You can absolutely freeze the sauce! I freeze my sauce recipes all of the time. Once you defrost them, you will have to cook them at a steady simmer to thicken them back up, that’s all. The flavors will instensify!
You can also roast, peel and chop the peppers and freeze in recipe quantities, or flat in a bag so you can break off what you need. If you have to use canned tomatilloes anyway, this saves a lot of freezer space.
Hi Mati. have you seen all my post for green chiles during Hatch season? That’s exactly what I would do. Roast them in big batches on my grill and freeze them flat.
I have this on the stove right now and it’s soooo delicious. I just made a bowl for my kid, who’s on the way to work, and it’s continuing to cook down for our dinner. I’ve never used fried potatoes in stew before and it’s incredible! I will be trying this technique with other recipes as well. Thank you so much for sharing your family’s cooking!
Hi Mati! Every time I prepare chile verde the neighbors can smell it down the street! Lol! Thank you for your feedback!
What can you use if you can’t find pork broth
chicken broth is fine too