My first taste of chile verde, was not from home, but from a restaurant/tortilleria, Ramonas, that my Dad did jobs for. They would hire him to repair their commercial size tortilla machines. These machines would produce thousands of dozens of tortillas everyday. Their version of pork chile verde was prepared with shredded beef and they would add potatoes as well. We would enjoy a huge burrito on their 14 flour tortillas. Soon, my Mom was preparing her version of chile verde at home and once in a while she would prepare it with pork. The pork version of chile verde is very popular in the New Mexico, prepared with their famous Hatch green chiles.
Choose whatever cooking method works best for you!
For this version of pork chile verde, I cooked the pork shoulder, low and slow, on the stove top covered with water. You could roast it in the oven as well, but the broth created from cooking it on the stove top is a key ingredient to a great tasting chile verde. And yes, I used a few tablespoons of lard to brown the pork. All in moderation, I say. The pictures show both with and without potatoes. It’s up to you. This is a big batch of pork chile verde. It freezes well!
For this version of pork chile verde. I added potatoes!! If you want to see this variation, click here! Verde
Tips~ I took a little help from the store and purchased 4(10 ounces each) cans of whole green chiles and 1 large can of tomatillos. During the winter months it’s harder to find the fresh ingredients, so I rely on the canned. And when I remember, I like to roast some extra poblanos and jalapeños and add some in at the end.
The tacos of chile verde are prepared with the no potato version! Can you tell which tortilla is store bought?
Above, a gordita! The chile verde is so chunky I had to lice the gordita all the way open!
Pork Chile Verde
- 4 pounds pork shoulder/butt trim off some of the fat and slice into 1 1/2 inch pieces
- 3 bay leaves
- 1/2 bulb of garlic reserve other half for recipe
- Salt, to taste
- Water, enough to cover pork generously
- 3 tablespoons pork lard or oil
- 1 pounds of tomatillos previously poached in simmering water until soft
- 4 cups diced green chiles previously roasted, cleaned and diced, Anaheim or hatch
- 1 medium white onion diced
- 3 serranos or jalpeños diced
- 4 cloves of reserved garlic minced
- 1/3 cup chopped cilantro
- 2 cups pork broth
- 1 1/2 teaspoons ground cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon pepper
- 1 1/2 teaspoons crushed Mexican oregano
- Add the pork to a large dutch oven pot. Also add the bay leaves, 1/2 bulb of garlic, 3 teaspoons of salt and enough water to cover the pork. Bring to a boil, reduce heat and continue cooking until pork is tender, about 2 hours. Skim off the top when needed.
- Remove pork from broth and let cool. Strain the broth and skim off some of the grease on top, set aside.
- In a heavy pot, preheat the 3 tablespoons of lard to medium heat for 5 minutes. Add the pork and cook until nicely browned on most sides. While pork is browning, to the blender, add the roasted green chiles, tomatillos and 1 tsp of salt. Blend on high until smooth. Set aside.
- To the pork, add the onions, fresh chile peppers and garlic. Saute for another 5 minutes. Add the green chile sauce from blender, cilantro, 2 cups of pork broth, cumin, granulated garlic and pepper. Bring to a boil, taste for salt, cover and continue cooking for 40 minutes or until pork is very tender. Taste for salt. Mix in the crushed oregano and cook for another 5 minutes. Serve with warm corn tortillas.