Award Winning Chile Verde Recipe
User Reviews
5
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Prep Time
40 mins
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Cook Time
6 hrs
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Total Time
6 hrs 40 mins
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Servings
16 servings
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Calories
157 kcal
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Course
Main Course, Appetizer
Award Winning Chile Verde Recipe
Description
The Award Winning Chile Verde Recipe features pork diced from shoulder or butt cuts, browned to create a caramelized exterior, then simmered with green chiles, tomatoes, onions, garlic, jalapeños, and a blend of cumin and smoked paprika. A roux made from butter and masa flour is added to thicken the broth, lending a smooth texture to the stew.
The resulting dish balances the tartness of green chilies with the richness of pork and the warmth of spices, creating tender meat infused with complex flavors. Cooking slowly allows the pork to fall apart tenderly, ideal for soaking up with warm corn or flour tortillas.
Chile Verde is commonly served garnished with avocado slices, shredded cheese like Colby Jack, chopped cilantro, sour cream, and fresh lime to add brightness. It can also accompany tortilla chips or rice, making it a versatile meal choice.
This recipe offers variations such as using tomatillos instead of tomatoes for a greener flavor, roasting green chiles for smoky depth, or adapting for vegetarian versions by omitting pork and substituting broth and fats accordingly. Slow cooking for several hours intensifies the melding of flavors and tenderizes the meat.
Ingredients
- 1-2 pounds pork diced, pork shoulder roast, pork butt are best
- 15-26 ounces diced tomatoes regular, fire roasted, etc.
- 1 large onion chopped
- 1 oz bag green chiles found in freezer section, New Mexico variety
- 2-4 tablespoons jalapeños chopped (canned, roasted, or fresh*)
- 32 - 64 ounces chicken stock or broth
- ½ cup masa flour corn flour, or may replace with regular flour
- 6-8 tablespoons butter
- 1 1 /2 tablespoons cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt each
- 1 teaspoon black pepper each
Garnish or Serving Suggestions
- avocado sliced or diced
- Colby jack cheese Mild Cheddar or Mexican cheese, shredded
- cilantro Diced red onion, black olives, chopped
- lime chopped tomatoes, squeeze of fresh
- sour cream or Mexican crema
- tortilla four or corn, warm
- tortilla chips
Serve as stew or chili, as a dip or use in recipes.
Instructions
- Add a tablespoon or two of oil (vegetable or olive works) to a large frying pan (this is my favorite pan!), over medium-high heat, add pork in batches, don’t crowd the pan, you don’t want to steam the meat, but get a quick, crisp sear on the outside. Sprinkle with salt and pepper. Set aside.
- In a large soup pot, add a tablespoon of oil and cook the chopped onions until caramelized and translucent; then add minced garlic, cumin and smoked paprika, stirring around for one minute to bloom the spices.
- Add the tomatoes, the green chilies and jalapeños. Bring to a simmer on low, then stir in the browned pork.
- TFC PRO TIP | I used a 26 oz box of diced tomatoes, which tends to overpower the “green” in the chile, but I like tomatoes and thought it will yield a slightly milder flavor. If you want it greener, then add a standard 15 oz can.
- Meanwhile, add the butter to the skillet you browned the pork in (don’t wash it, you want all of those flavorful brown bits), over low heat, once butter is melted, add the masa flour to the melted butter, stirring constantly for about 1 minute, until flour is lightly browned. Add chicken stock slowly whisking constantly until thickened. This is a roux, which will thicken the stew.
- Add the roux to the green chile, stirring to combine, and simmer for at least 2-3 hours. See notes below for Oven cooked green chile and Crock Pot versions.
Notes
- For a more traditional green chile flavor, roast and puree tomatillos before adding.
- Searing pork before simmering adds flavor through caramelization.
- Slow cook covered for at least 3 hours for tender meat that shreds easily.
- Chile Verde can be garnished with avocado, cheese, cilantro, lime, and sour cream for balanced flavors.
- Substitute masa flour with gluten-free flour or corn flour as needed; omit pork and use vegetable broth for vegetarian options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 157kcal | 8% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 302mg | 13% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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