For a deeper, smokier flavor, roast the poblano and jalapeño peppers before chopping. Simply char them under a broiler or over an open flame until the skins are blackened, then place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. The skins will then easily peel off. The Chile Verde can be made ahead of time and refrigerated for up to 3 days. The flavors will actually improve as it sits! Serve hot, garnished with your favorite toppings such as crumbled queso fresco, sour cream, avocado slices, or a squeeze of lime juice.
Chile Verde II
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PREP TIME45 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME2 hrs
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SERVING20 People
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VIEWS795
Embark on a culinary journey to the heart of Mexico with this vibrant and flavorful Chile Verde. Tender cubes of pork are slow-simmered in a bright, tangy sauce of tomatillos and roasted chiles, creating a deeply satisfying and authentic dish. Serve alongside fluffy rice and creamy white beans for a complete and unforgettable meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol82 mg
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Fiber3 g
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Protein28 g
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Saturated Fat8 g
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Sodium325 mg
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Sugar4 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins In a large, heavy-bottomed stock pot or Dutch oven, heat the vegetable oil over high heat. Sear the pork in batches until deeply golden brown on all sides. This step is crucial for developing rich flavor. Remove the pork from the pot and set aside, reserving about 2 tablespoons of oil in the pan. (15 minutes)
02 Step
Recipe View 45 mins Add the chopped onion and garlic to the pot, season with salt and pepper, and cook over medium heat until the onions are softened and translucent. Stir in the cumin and cook for another minute until fragrant. (10 minutes)
03 Step
Recipe View 1 hrs 23 mins Return the seared pork to the pot. Pour in the chicken broth, ensuring the pork is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and simmer gently for 30 minutes. (30 minutes)
04 Step
Recipe View Stir in the chopped poblano peppers, jalapeño peppers, and bell peppers. (5 minutes)
05 Step
Recipe View In a blender or food processor, combine the fresh tomatillos and cilantro. Purée until smooth. Pour the tomatillo mixture into the pot with the pork and peppers. (5 minutes)
06 Step
Recipe View Stir well to combine. Cover the pot and continue to simmer for an additional 30-45 minutes, or until the pork is very tender and easily shreds with a fork. Adjust seasoning with salt and pepper to taste. (45 minutes)
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RECIPE REVIEWS
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Jerrod Schuppe
Oct 25, 2024I added a can of green enchilada sauce for extra flavor, and it was delicious.
Twila Murazik
Jun 2, 2024I've tried other recipes for Chile Verde, but this one is the best!
Kelley Sanford
May 29, 2024This is my new go-to recipe for Chile Verde. Thanks for sharing!
Alek Ziemann
May 26, 2024Excellent recipe. I used my instant pot and it turned out great!
Verna Koepp
Oct 29, 2023So easy to make and packed with flavor!
Orland Pricemante
Nov 6, 2022This recipe is amazing! The pork was so tender, and the sauce was bursting with flavor.
Rhiannon Marvin
Oct 16, 2022I made this for a party, and it was a huge hit! Everyone raved about it.