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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!
Course Main Course
Cuisine Mexican
Prep Time 40 minutes
Cook Time 3 hours 40 minutes
Total Time 4 hours 20 minutes
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.