Pork Chile Verde Recipe
User Reviews
4.9
21 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 hrs
-
Additional Time
10 mins
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Total Time
3 hrs 30 mins
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Servings
6
-
Calories
278 kcal
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Course
Main Course
Pork Chile Verde Recipe
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Chile Verde, made with tender pork, potatoes, and salsa verde, made with tomatillos, poblano chiles, Serranos, and jalapeños, makes a spicy flavorful saucy pork dinner.
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Ingredients
- 2 Tablespoons olive or vegetable oil
- 3 pounds pork ribs or pork shoulder (cut into large chunks)
- 8 tomatillos halved
- 2 serranos deseeded and destemmed
- 2 poblanos deseeded and destemmed
- 1 Jalapeño deseeded and destemmed
- ½ onion
- 3 garlic cloves
- 1 Tablespoons chicken bouillon
- 2 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon oregano
- 1 to 3 cups water
- 4 potatoes peeled and cubed
Instructions
- Turn on the broiler to 500°.
- In a large dutch oven or stockpot, heat the oil and brown 4 to 5 pieces of meat at a time. When all the meat has been browned, add all the meat back to the pan.
- Line a cookie sheet with tin foil and place the tomatillos, chilis, onion, and garlic on the pan. Place under the broiler for 10 minutes or until chilis begin to blacken.
- Remove from the oven and let cool for 5 minutes. Add all the tomatillos, chilis onion and garlic to the blender and add all the spices and 1 cup of water. Blend for 2 minutes.
- Pour green sauce over the meat and turn on medium. Allow the chili to simmer over medium low heat for an hour. Add water as necessary.
- When the meat has simmered for an hour, add the potatoes and continue to simmer for an hour to 2 hours, stirring occassionally. Add water as needed.
- Serve with hot tortillas or rice.
Notes
- Tips for making chili verde:
- How do I store leftovers?
- You will need to brown the meat before cooking in the sauce. When browning the meat, only do 4 to 5 pieces at a time. If you overcrowd the pan, it will steam the meat instead of browning it.
- The tomatillos, peppers, onion, and garlic will need to blacken under a double broiler for 5 to 10 minutes.
- The blackened vegetables will be blended and poured over the browned meat to cook for an hour.
- As the green chile cooks, you will need to add water. The consistency of this dish will be like a thick gravy. The potatoes also help thicken it.
- After the meat is tender the potatoes will be added and the chili verde cooked for an additional hour.
- You can remove the bones from the meat once it is cooked if you prefer, but isn’t necessary.
- This chili verde gets better and better as it simmers.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
93mg
(31%)
Sodium
895mg
(37%)
Potassium
704mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
258IU
(5%)
Vitamin C
43mg
(48%)
Calcium
39mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 93mg | 31% |
| Sodium | 895mg | 37% |
| Potassium | 704mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 43mg | 48% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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