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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pork~Cerdo » Pork Chile Verde

Pork Chile Verde

March 17, 20147 Comments

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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 every day. 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.

Pork Chile Verde

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

Adding the Aromatics to the Pork
After the pork has browned, add aromatics
 
 
Adding the Chile Vede/Tomatillos Sauce
Love the vibrant green colors of the chile verde/tomatillo sauce when it first goes in
Pork Chile 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.

Pork Chile Verde

The tacos of chile verde are prepared with the no potato version! Can you tell which tortilla is store bought?

Pork Chile Verde Gorditas

Above, a gordita! The chile verde is so chunky I had to lice the gordita all the way open!

Pork Chile Verde

Pork Chile Verde is one of those low and slow recipes that once it’s done, you will be so happy you invested the time!
4.67 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes minutes
Cook Time: 3 hours hours 5 minutes minutes
Total Time: 3 hours hours 35 minutes minutes
Servings: 8 Servings

Ingredients

Ingredients

  • 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 cooking oil of your choice
  • 1 lb. of tomatillos previously poached in simmering water until soft and they change in color.
  • 4 cups diced green chiles previously roasted, cleaned and diced, Anaheim or hatch. See Notes.
  • 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

Instructions

Directions

  • 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.

Notes

To Roast Green Chiles- Wash 10-12 fresh Anaheim or Hatch green chiles, Dry them and then add a light coat of oil all over the surface of the peppers. Place them on a baking sheet 6 inches under broiler for 8-9 minutes per side. Transfer roasted peppers to a plastic bag or in a clean kitchen towel. After 10 minutes, remove blistered skins, stems and seeds. Dice or slice as desired. If using the air fryer, peppers will roast at 400 degrees for 10-12 minutes. Turn as needed.
To thicken the chile verde you could mix in 3 tbsps of masa harina to the green chile sauce in the blender. Adds a tasty flavor of maiz. In some chile verde recipes it is common to add 1 or 2 Roma tomatoes blended with the green chile sauce.
 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Pork~Cerdo, Stews~Guisados, Traditional Mexican Recipes Tagged With: Chile Verde, Green Chile Recipes, Pork, Stew

Previous Post: « Flour Tortillas~ A Staple In The Mexican Kitchen
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Reader Interactions

Comments

  1. ofeyalex

    March 18, 2014 at 12:36 am

    Se ve riquisisisisimo prima, ya lo quiero hacer este domingo……peromseparare sin chile para mi amorcito.

    Reply
    • Sonia

      March 18, 2014 at 6:57 am

      Nos gusta mucho el chile verde de cerdo con tortillas recien hechas, jajaja…pues a quien no verdad prima! Saludos!

      Reply
  2. Erin

    September 7, 2021 at 5:53 pm

    This might be my new go to for Sunday dinner! I used a small 2lb chunk of pork shoulder since it’s just me and my husband.

    Reply
    • Sonia

      September 9, 2021 at 7:34 am

      Hi Erin! I am happy you enjoyed the recipe. Thank you for your feedback!

      Reply
  3. Lisa Marie Donohoe

    January 31, 2023 at 12:03 pm

    Hi Sonia, I just wanted to let you know how absolutely delicious the Chili Verde came out, OMG !!!!! I served it for dinner for my guy and his picky Big Italian friend, and the both of them gobbled it up and even went for seconds !!! It came out so tender and flavourful, it was incredible !!! I started out cooking it in my instant pot, which I truly love, but for some reason, it did not come to pressure, so I dumped it onto my crock pot and cooked it for five hours over night, and we had it the next day with rice and a green salad !!! My guy can’t stop complimenting me on it !!!! Thank you so much for your incredible authentic mexican recipes !!! You are wonderful !!!!

    Reply
    • Sonia

      January 31, 2023 at 12:07 pm

      Hi Lisa! That is sooo wonderful! I am so thrilled that they enjoyed the chile verde! Thank goodness the crockpot was there! I have prepared it all kinds of methods and love it especially the next day. So flavorful! Thank you for taking the time to write!

      Reply

Trackbacks

  1. Green Chile Pepper Recipes~ A Dozen Recipes! - La Piña en la Cocina says:
    August 27, 2018 at 3:30 pm

    […] de Pato Chiles Rellenos~Roasted and Stuffed Poblanos Bacon Wrapped Chile Relleno~On The Grill! Pork Chile Verde .yuzo_related_post img{width:225px!important;height:225px!important}.yuzo_related_post […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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