Pork Chile Verde

Name: Pork Chile Verde
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 1-1/2 pound tomatillos; 4 whole roasted green hatch chiles; 3 cloves garlic; 2 cups cilantro; 2 tablespoons olive oil; 3 pounds Pork butt; kosher salt and pepper; 1 yellow onion; 1 tablespoon dried oregano; 3 cups chicken stock

User Reviews

5.0

6 reviews

Excellent

Prep Time
25 mins
Cook Time
3 hrs
Total Time
3 hrs 25 mins
Servings
4 servings
Calories
1135 kcal
Course
Main Course
Cuisine
Tex-Mex

Pork Chile Verde

Benjamin Ramirez

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This pork chile verde using fresh roasted hatch green chiles and lots of roasted tomatillos. It can be served plain, over rice or wrapped up in a corn tortilla.

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Ingredients

Servings

1-1/2 pound tomatillos
4 whole roasted green hatch chiles
3 cloves garlic paper removed
2 cups cilantro about 1 bunch with stems removed
2 tablespoons olive oil
3 pounds Pork butt fat trimmed cut into 1 inch cubes
kosher salt and pepper to taste
1 yellow onion diced
1 tablespoon dried oregano
3 cups chicken stock

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Instructions

Remove the papery skin from the tomatillos, wash the tomatillo, cut it in half, and add to a rimmed baking sheet, cut side down.
Place under the broiler and cook just until the skin starts to blister and black spots start to appear on the tops of the tomatillos.
Remove from the oven and add to a blender (I used my Vitamix) along with the roasted green chiles, garlic, and cilantro. Blend on medium speed until blended and smooth. Set aside.
In a large skillet or pot (I used my 3.5 quart Le Creuset braiser pan) add olive oil and set over medium-high heat.
Season cubed pork with lots of salt and pepper and add to the skillet to quickly brown. Add in the onion after the pork has started to brown and let cook together for a few minutes just to soften the onion.
Pour in the tomatillo mixture and chicken stock and stir to combine.
Turn the mixture down to low and let simmer for about 3 hours until the pork is tender. If the mixture cooks down too much simply add more chicken stock to thin it out as it simmers.
Serve overtop rice or wrapped in a corn tortilla.

Equipments used:

Nutrition Information

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Serving 1g Calories 1135kcal (57%) Carbohydrates 25g (8%) Protein 86g (172%) Fat 76g (117%) Saturated Fat 26g (130%) Polyunsaturated Fat 43g Cholesterol 298mg (99%) Sodium 568mg (24%) Fiber 6g (24%) Sugar 14g (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 1135 kcal

% Daily Value*

Serving	1g
Calories	1135kcal	57%
Carbohydrates	25g	8%
Protein	86g	172%
Fat	76g	117%
Saturated Fat	26g	130%
Polyunsaturated Fat	43g	253%
Cholesterol	298mg	99%
Sodium	568mg	24%
Fiber	6g	24%
Sugar	14g	28%