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Ingredients
- 1 1/2 pounds tomatillos
- 5 garlic cloves, not peeled
- 2 jalapenos, seeds and ribs removed, chopped
- 2 Anaheim or Poblano chiles (optional)
- 1 bunch cilantro leaves, cleaned and chopped
- 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
- Salt
- Freshly ground black pepper
- Olive oil
- 2 yellow onions
- 3 garlic cloves, peeled and finely chopped
- 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
- 2 1/2 cups chicken stock
- Pinch of ground cloves
- plain non fat yogurt (optional)
Details
Servings 8
Adapted from simplyrecipes.com
Preparation
Step 1
on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeno chiles, garlic, and tomatillos. It's a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas. Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor. I recently begged this recipe from my Acapulco friend,
, anyone can make chile verde." Gracias, Arturo. We loved it.
Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or
Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.
Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.
Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan. Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)
Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
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This sounds like the version my El Paso, Texas-raised father makes! I can't wait to try yours. In my Dad's version, diced potato is added during the last 30 minutes of cooking. They soak up the delicious broth and become really flavorful...also a great way to stretch the number of servings among more people.
Sorry, but there's a fatal flaw in this recipe: jalapeños. REAL chile verde uses just that: green chiles. I spent most of my life in Albuquerque, New Mexico, so I KNOW what real green chile is like, and jalapeños are a poor substitute, as if "spicy" or "hot" is all that is necessary. True green chile is much like its red cousin, in some cases as long as your forearm, with its own distinct flavor (nothing like the flavor of a jalapeño) and, if gotten from the right place, grown under the right conditions, every bit as hot as any jalapeño I've ever eaten. Anyone interested in the real deal should try to acquire real green chile, probably from near Hatch, New Mexico -- the best I could ever find. Enjoy!
Kudos for actually spelling it chile with an "E," but I must say that chiles (red and green) are as different as night and day from jalapenos, and the only thing that would go in a green chile sauce are green chile pods. If you're adding jalapenos, call it a jalapeno sauce. You don't even mention using green chile in the recipe (another gasp)!
that could qualify as green chiles - Anaheim, New Mexico, poblano. My friend who gave me this recipe, Arturo, is a Mexican chef, from Mexico. He didn't even mention using chiles other than jalapeno. I added the Anaheims to the recipe because sometimes they are used, in addition to jalapenos, in chile verde.
Would this freeze well? I'm a decent cook but for some reason, can never seem to grasp which dishes would freeze and re-heat decently. I love chile verde -- it's my taqueria standard order -- so I'm very excited to try this out. Thanks!
are pretty darned good for substitute. A buddy and I bought 6 bushels this year and split them up 3 ways. It was $30/bushel this year, but they did a buy one get one deal. fresh roasted while you wait. The mediums tend to be more meaty and the hots (and dynamites) are less meaty, but have more caspium oil in them for the sweat factor. I use a full quart of hots in each batch I make. A couple jalepenos are great for added heat, but if you love pain, consider adding a habanero pepper (or two).
I do a two pot method to cook quicker. the first (large) pot i use is for for vegetable stock all the veggies (with exception of the cilantro and green chiles) go into the pot with enough water to cover them up when diced. I also add to your base, a couple medium red beefsteak tomatoes or 6-7 diced romas. The red's rich and sweet flavor balances the tangy tomatillos.
The second pot or heavy skillet gets the cubed pork which is browned with minced garlic in olive oil and then seasoned. I have found that white pepper seems to compliment a chili powder/cumin/paprika blend pretty well and I do add each of those. I remove each small batch of pork I brown, keeping the fat, grease and juices til the end to make a gravy/rue with masa flour. I then like to loosen that rue back up with some of the chicken stock before putting all of the meat and gravy seasoning into the big pot. note: if youre not getting enough grease (to me this is important) you can use a couple slices of thick cut uncured bacon to render some fat. The fat will enhance the pepper flavor.
Last things into the big pot are the cilantro and chiles. These two things, if overcooked, lose their integrity quickly, I feel. Cilantro should still have a fresh and fragrant quality to it. The chiles also will cook down quickly with too much heat or time on the stove. Their flavors integrate quickly.
One last thing to my long post (sorry)... yes, it freezes well - I do this all the time with several quart containers... and this recipe works perfectly in a dutch oven buried in coals when camping. You can leave the roast whole but be sure to periodically add water due to the extreme heat. Always serve with warm flour and/or corn tortillas.
The cuisine of any particular country usually varies greatly by region. Everyone always thinks that their way is the right way. What difference does it make as long as it tastes good? If we insist upon holding ourselves (and everybody else)to such stringent standards, then we defeat the whole purpose of cooking being a joyful form of self-expression and creativity.
One of the plants that did well for me this year was a polano pepper plant. It doesn't have to ripen lol. I had never eaten this type of chile before. I chopped it fresh and put in a tossed grilled chicken salad and boy it added the heat!! and a bit smokey. In my opinion the polano chile was very much in flavor like the jalapenos I grow to add to my salsa.
Great recipe! I'm Mexican, living in Guadalajara, and this is exactly how chile verde is done in many homes here, with jalapeños; fresh ones, not canned. It's like Mexican confort food. Pork as described here adds to the robust taste of the dish. It can also be made with chicken for those who want to reduce their cholesterol intake.
This meat thickens the sauce and is great intacos made with fresh hand-made tortillas, without the messy splattering a thinner sauce can make. If extra chile is added, this, like any other hot dish, is wonderful with a very cold beer as an aid in curing a hangover or "cruda".
Any ideas how to make a vegetarian version of this? I am never able to make a flavorful green chile without the pork.
This sounds like a wonderful recipe. I, also, would be interested in using the slow cooker for this since as the weather gets colder there is nothing like coming home to a bubbling meal. I am considering making this to take on our "last of the season" camping trip. I think by October 20, we will need a little heat camping in a tent in the mountains!
I am a big green chile fan. I learned to make it from my mother and Aunts. Being from a hispanic family (gallegos) who settled Colorado from the south in the late 1600s I have always believed that the family recipe is authentic. I can only suppose that culinary tastes have changed over a period of 350+ years and the traditional mexican recipes that may have changed over time didn't make it into the US. Anyways, every couple of years I head out west and buy green chiles by the bushel. This year's trip had me coming back with 5 bushels of Hatch green chile. I have bought other varieties in the past (gordito, big jim, anaheim).
The way I was raised to make it never involved a tomatillo. We use pork cut into cubes (whatever cut is handy). Brown the pork and add a small onion (chopped). A couple tbs flour, throw in the amount of garlic you like (1 or 2 cloves for my family). When the onions have softened add chicken stock (or water... we use what is on hand) a chopped tomato and a cup of chopped green chiles. At this point I may also add 1 (sometimes 1/2) chopped jalepeno if I feel it needs spicing up. A bit of cilantro and a dash of cumin (if you are into cumin). Let it stew for awhile ( I didn't mention salt but add to taste). Serve with beans, bolito beans are the best but since they are hard to come by I usually use pintos. If I'm feeling extravagant I will throw in some chicos. Serve with bunuelos. Enjoy!
I make a version of chile verde (Green Chile Stew) that was developed from the recipe Rosalea Murphy put into her
I use more green chiles (I get the frozen variety that is from the Hatch area) than she wrote in her book and it uses tomatoes instead of tomatillos. It's certainly a staple food in my house and make it most any time of year.
As for the request for a vegetarian version, of course use veggie broth but substitute pinto beans for the pork. Add a lot of chile powder to bring some flavor back in. Also, cumin is a must in both versions in my recipe.
Thanks for this wonderful recipe, Elise. I've asked my wife to make it for me on my birthday and she agreed. Hope it's nice and cold on Nov. 9th.
I served this Tuesday night and it was such a hit with my husband and our senior in high school son and his two friends. The house had such a wonderful aroma from the roasted tomatillos, garlic and chilis. I added some canned hatch chili peppers too. Very gratefully, Carmen
My chile verde (an old AZ recipe) has always used tomatillos and only added green chile when it was available. I love it, BUT, last week I was in the ABQ airport and Gardunos (don't laugh - they have GOOD New Mexican food) was featuring their Green Chile Stew special. It has lots of green chile, plenty of tomatillo, and some roasted red chile bits as well. I pride myself on enjoying spicy Mexican food but this dish had me sweating at the second bite! Perhaps the best Chile Verde I have had in a long time.
Made this wonderful dish yesterday and my husband and I enjoyed it last night. I did alter the sauce slightly adding fresh lime juice and cumin. I also roasted onions and garlic along with the tomatillos. This is definietly a keeper!
This sounds like a fantastic recipe. I can't wait to try it. I can understand how passionate we can be about authenticity. Being Greek, and taught from childhood how to cook Greek from my grandmother and mother, I am very picky about Greek food to the point that I won't even eat at most Greek restaurants because a lot of the food is Americanized. I felt really bad when my friend made Baklava. She was so proud of it. I didn't like it at all. But, I would never criticize it. I don't put my pickyness on anyone else. I cook the way I was taught, for family and friends. I respect that others may not cook Greek according to my standard. So, I try to just stay humble and not get an attitude or argue as to what is the "right" way to prepare Greek food. I am more than happy to give imput if asked. I also agree that every region of a country has it's own variations and that we should just enjoy food and cooking. It doesn't have to be such an intense subject.
Also, this may be a silly question but, I am not real familiar with chilis. What is "Hatch" and how do I get it. I live on a small Island in Washington State. I could probably go to Pikes Place Market and find out. That is where my Yiayia(grandmother) used to take me to get ingredients for Greek food before it bacame more available. But, that is like a two hour drive. Thanks, Penelope
Ay! Dios Mio! Que si es, que si no es?! I am tapatia (from Guadalajara) and I learned from my mother to make this dish when I was ten years old and yes, my cousins on the other side of town made it totally different. I like my mom's version as well as theirs; and that's all that matters that your mouth likes it. Thank you for sharing it and by the way, we put sliced zucchinis and corn in ours; not because it was authentic but because I liked them.
I love your blog! I was nervous about cooking with chiles, but I bought the ingredients for the chile verde, and I was so happy with the tomatillo salsa I had by step two that I stopped and started eating! I'm really excited about the fact that I can now make a salsa that's much better than most I can buy. Thanks for the recipe! My apartment still smells good: smoky and spicy!
I have been looking for a chili verde recipe to try and I came across this one. The only variation that I made was I braised the pork shoulder (bone in) until it fell off the bone and could be shredded. I simmered the sauce for a couple of hours and it turned out wonderfully.
Thank you for this wonderful recipe! I made it today for dinner and we LOVE it. My modification is that I added a couple of roasted Hatch chiles I had tucked away in the freezer and a single serano chile. We love it! It's great to be able to make it at home. Thank you and your friend for sharing it.
This was the first time I ever made Chile Verde. I made a mistake, but don't think it was noticable. Once I toasted the tomatillos, I added them to the blender with the toasted skin and all. Next time I will remove the skin. It was a hit, I had doubled the recipe, and it didn't even last for 2 days. My favorite part was the juice, so yummy, couldn't get enough of it. The pork was so tender, it fell apart. Awesome job, thanks for posting this recipe, I will be adding it to my cookbook.
Note from Elise: The toasted skins are fine, they add flavor to the sauce. We keep them on, but you can take them off if you want.
Hi Elise -- I posted a comment on Oct. 10 about my wife making this recipe for me on my birthday. She did, and it was wonderful! The smells and flavors made my day very special. Thanks again for this great recipe. It has changed many of our cooking habits. Now Patti wants to make her own green salsa with fresh tomatillos.
This evening I asked my boyfriends mother (Mexican) how to make her version of Chile Verde which my boyfriend LOVES.
It included: Pork, jalapenos, Tomatillos, Garlic, some onion, salt, etc. I didn't get the proportions or additional cooking instructions...other than to boil the pork for a long period of time to get the tenderness and to make the green sauce like I would normally (which I know how to make)...
Her recipe sounded great, I was nervous to make it w/ out specific instructions...but THIS recpie looks PERFECT. I'm going to the store tomorrow to cook this on Sunday. I will probably try it in the slow cooker...but maybe not :) Deffinately going to roast the tomatillos and chiles.
Thanks for the great recipe! I'm really looking forward to making this!! :) I will probably make some home made corn tortillas (if you have a tortilla press home made is SO easy), rice, and beans.
I will definitely try this out. One question - why are the seeds from the jalepenos removed? Do they add a flavour that is unwanted? Or is it possible to leave them in for extra kick?
Most of the heat of the jalapenos resides in the seeds and the ribs inside the chili pepper. Depending on how hot your chili is (individual jalapenos vary widely) the seeds could be extraordinarily hot. So, taste first and use with caution.
I am mexican, and I learned to make this dish many years ago. I have family in Northern Mexico, and Central Mexico.
Your recipe is a perfect basic one, people can make changes to suit their taste!!
And OF COURSE we eat this on tacos. (we mexicans will make a taco from almost everything!)
Hi Elise -- I have a post on Dec. 12th about this recipe but thought you might like to know that once my daughter-in-law tasted this chili verde, she asked my wife, Patti, to make it for her birthday, too! What a nice way to show people you care for them. Make them something special!
I just made this today - and it was fantastic! I am a long-time fan and maker of green chile with Hatch chiles so this was different for me. Soooo good. I also added a few serranos along with the jalapenos so mine really had some good heat. THANKS for the recipe - much appreciated.
I had bought boneless country style pork ribs for another dish but used that meat instead of pork shoulder. I also did roast a couple of pastilla chiles. I will DEFINITELY make this a permanent part of my repetoire. Thanks for a great recipe!
What a great recipe! I had never tried tomatillos before, now I think will use them more often. It was delicious! I will definitely make this again, and again! Thanks for sharing!
A pork shoulder butt is also called a Boston Butt as per the NAMP meat buyers guide. It is not called Picnic Roast. The picnic is part of the shoulder of the hog but is not part of the butt. The picnic is actually closer to the top section of the front legs. Both are acceptable for chile verde. The preferred chile used in "chile verde" is usually the Serrano Chile over the Jalepeno by most Mexican cooks because it is hotter and adds more flavor.
Do NOT hesitate to make this recipe. The only difference I made was to put it in a slow cooker for about four-five hours. It makes a lot so I put some in two-serving sized containers and froze it. And it comes out tasting just as good as the day I made it.
And I just have to add that the smell of roasting tomatillos is now in my top five favorite smells. I've never smelled anything like it!
The dogma regarding Hatch ("Big Jim" or "Sandia XO" or more normally and less usefully "Hatch") is overwrought. One can easily go to any tolerably well represented farmer's market and get lugs of big green chiles (usually for a song), take them home, make a mesquite charcoal grill, grill them till blackened thorougly, then freeze for the winter. There is absolutely NOTHING like the flavor of a chile (of any type) that has been mesquite roasted, then frozen WITHOUT peeling. Over the course of months in the freezer, the "hot" gets much more deep, and the smokey flavors just bring the whole thing to a height that ordinary mortals rarely aspire OR achieve.
There is no single "authentic" version of these dishes. Mexican cooking is like Chinese cooking - there's different versions and specialities for every region (Sonoran, Chihuahuan, Baja, Yucatan etc.) before you even get to US regional variations (Santa Fe, Border style, TexMex, Southwest, Californian).
Having said that I love almost every variation of Mexican cooking I've tried the one notable exception being an encounter with enchiladas made with American cheese. Talk about nearly dying on that first unsuspecting mouthful!
I used to live in Ukiah, CA and their was a little place called El Azteca that made what they called a Chile Verde Bowl. It was served like a bowl of soup. Huge chunks of tender pork and the green sauce was do die for. (They would never give me the recipe, Mmmm). It was a perfect rainy day dish. Warmed every part of the body. I always had them add cheese and onions to the top. I can wait to try your recipe and make it like a soup.
This recipe was really good and easy to make. It's now one of my favorites!
I used chicken breast, because sometimes pork tastes a little off to me and I couldn't find chicken thighs. It also turned out a little watery (I think I didn't use enough meat) so I added a can of hominy that I had in the cupboard. I guess I made a Posole Verde! I hope the authenticity police don't get me! :)
I'm planning on using the last couple of pounds of tomatillos to make a chile verde base (roasted tomatillos, garlic & chiles) and freeze that for the winter, when tomatillos are a distant memory.
I made this last night and I'm craving it today! Soooo delicious, I loved it and it was so easy to make. I halved the recipe and instead of Jalapeno's I used three green Serrano chiles and two Anaheim green chiles as well. I roasted the tomatillos, garlic and both chiles and just took the skin off of the Anaheim chiles because it gets too papery and it came out soooo great! My husband loved it and i'll definitely be making this again.
Oh my gosh, an unbelievably delicious recipe! The tomatillos at the store didn't look so good, so I only got about 1 1/8 lbs. of them. I bought three pasilla chiles and used them along with the tomatillos. I will most definitely make this again. I only wish I had doubled the recipe!
Thank you for this recipe. It is wonderful. It tastes just like the one my grandmother would make for us in Mexico. Thank you so much. Now that's what I call chile verde.
I'm glad to see in the comments that it freezes/reheats well. I will be cooking for one for the first week back from my vacation (returning jan 4 to the several feet of snow at least) and would love to make a batch of this and freeze to take into work for "back-up lunches" :)
I made this recipe yesterday and it was incredible.I followed the recipe with a slight adjustment. I only added 1/2 of one jalapeno to keep the spicyness down for my guests. Will use a full one next time but think 2 would make it too spicy. I have had alot of Chile Verde in my time and this one is one of the best ever. Thanks Elise for sharing your recipe!
I made this recipe tonight, exactly as written - it was perfect! You know that feeling when you've eaten something so yummy you feel all warm and cozy and outrageously happy? Totally there right now. It was the perfect balance of heat and flavor. Thank you!
The best Chile verde recipe I've found. (And I do real research.) You can tinker with the chilis, it doesn't really matter, to each their own. I roasted 90% of my chili mix. Simmer and adjust. Kick-ass recipe, don't listen to the "which chili pepper is a real verde pepper" guy.
Any thoughts? Anyone make it for a large crowd? Thanks!
I just made this for dinner, substituting turkey thighs for the pork, which I don't eat. I made it in a slow cooker on high for about 5 hours, sauteing the onions and garlic first on the stovetop. I left the turkey thighs whole on the bone, but skinned, and browned them too. Deglazed the pan with some broth. After they'd been in the slow cooker long enough, I shredded the turkey. Otherwise I totally followed the recipe. It was amazing. I have family in both AZ and NM, and love chile verde but have never found a good recipe for it. This is it! Next time I might cook it for a shorter time though. The tomatillos were more acidic in the beginning, which I liked. I squeezed a little lime juice on my portion to compensate for the lost acid. I will make this dish often. Yum!!
I know this is a late response for Jason, but I always make 1.5 to 2x the recipe. 1x recipe is enough for me plus 2 man-appetites for a couple days (like for over a long weekend in). Since it can be a little labor intensive, I like to make more and freeze the rest.
I make chile verde in a slow cooker and it is probably the easiest thing ever! You can make the tomatillo salsa the way that Elise describes, or you can buy the La Victoria brand of salsa verde and add a few onions.
Throw the onions in and pour the sauce all over.
But now I'm going to try to make it this way..at least I'm going to make the sauce myself instead of buying the canned stuff. Roasted tomatillos are delicious!
Our family has been on an endless quest for "killer" chili verde, so we've tried it wherever we can find it, including my kitchen (er... mixed results, no comment...) and had some mighty fine chili at family gatherings and a couple of local establishments.
I've never been a fan of tomatillos, so at first I was reluctant to try this recipe - but roasting the veggies seems to make all the difference. I added 4 more Anaheims to the mix (single recipe), roasted everything on the grill and deglazed the roasted peppers & tomatillos with pineapple juice, which added some welcome sweetness.
It's by far the tastiest tomatillo-based recipe we've ever enjoyed, and did not even make it to "leftover" status, which says a lot..!
I added the oregano to the food processor with the mixture. Ohh, I forgot to add the garlic to be roasted, so I just added it to the mixture. And I used frozen onions (I was lazy this afternoon and didn't want to cut them up myself).
I have made this recipe twice and I LOVE it. So does the rest of my family. I add potatoes and Carrots to make it go a little further(I have a family of 11 I am feeding lol) Got to make it stretch. We eat it on top of Spanish rice with a lil lemon juice from our lemon trees. Thanks for the awesome recipe.
I saute the onion & garlic first( becareful not to burn the garlic) & as the onion starts to get soft, add the rice.
Toast the rice lightly, careful not to burn it if you do burn the rice a bit, don't worry it won't hurt. Onced the rice is nicely & evenly toasted add the water,tomato sauce, & diced tomato,chicken bouillon, & chopped cilantro.
Leave uncovered until the water starts to boil. Give it a good stir.
Then cover & lower the flame, until you see a lightly boiling. If it boils over,lower the flame. Cook 15 mins. Leave covered! Turn off flame. Leave it alone for about 10 mins so it finishes cooking as it's cooling down, then it's ready to serve. Hope this helps those spanish rice lovers out there, dump the box. This is easy..and will make your kitchen smell yummy!
You're absolutely correct! I do use homemade chicken stock when I'm boiling my chicken for chicken taquitos Mmmmm... yummy! But I'm lazy :)
I did happen to see your rice recipies. And I did notice your Spanish Rice recipe & yes, they were very similar. Looks like we both raised eating awesome food. I live here in Long Beach, Ca. And my biggest pet peve is most mexican food places make horrible rice :( In my opinion.
I like the " hole in the wall" kinda places. Most of the time the food is beter.
Tried the chili verde tonite. I added some lime juice to the recipe which seemed to brighten it. Because I was only serving two, I cut back on ingredients (it was so good that next time I will definitely make the whole recipe!) Because I cut back ingredients, I also reduced the cooking time...the meat was very tender after an hour of cooking in my cast iron pot, but the sauce was on the thin side...easily remedied w/a bit of cornstarch. Next time, maybe I'll trying coating the pork w/flour before browning. Looking forward to trying more of your recipes. Thank you for your wonderful recipe(s) and marvelous site.
I just need to chime in here - I have made chile verde with both pork and chicken. I have never roasted the tomatillos myself, I always just buy TJ's salsa verde - works great! May have to try the "fresh" way - roasting just makes it so lovely, doesn't it? hmmmm
looks fantastic!!! Going to make this weekend. Problem is I live in London and Mexican ingredients not th most plentiful here. No fresh tomatillos only canned and the can is 6lbs!!! Looks like I will have to make a quadruple batch. So I found the poblano chilis and had to buy 8 and 12 pounds of pork butt. So far I have spent about 70 quid or about 120 of your American dollars. Think the wife is going to kill me, LOL!
This was a great recipe. Very authentic taste. I also coated the meat in flour to give it a little more thickness and added a few serrano peppers to give it a bit more kick, simmered for about 3 hours...served with rice and flour tortilla's VERY VERY good. Next time I will try the slow cooker. This recipe is a keeper thanks for sharing!
Possibly one of the best dishes I have ever made!! Absolutely fantastic. My sauce thickened to a lovely consistency so going forward I don't think coating with flour is needed. Can't wait to make again!
This was excellent....added some serrano peppers to the mix to make it mas caliente...It tasted just like mi madre used to make back in mexico....muy bueno and gracias..
Great recipe. I usually don't use tomatillos but gave it a try for something different. If you want some fire, add a habanero or two finely diced.
I froze some leftovers and reheated very well,same or better than fresh.
I just made this recipe last night. And it was the BEST Chile Verde I have ever eaten! The flavor was amazing, the texture was perfect, the bite at the back of your throat was just enough to make it simply wonderful! I am adding this one to my favorite recipe's file!!
This is a great recipe. For those who were asking about finishing in the slow cooker, that is what I did and it turned out beautifully. Followed every step and instead of simmering on the stove 2-3 hours, I put it all in the slow cooker on low for 5 1/2 hours. I put more chicken broth than called for because I was paranoid about the meat drying out, turned out very soupy but still good flavor and tender meat. After we ate most of it for dinner, I added the bone that still had some raw meat on it and I'm going to leave the slow cooker going overnight to thicken it up some. I used fresh tomatillos and anaheims and I think I would use more anaheims next time for the chili flavor.
Man, I've been looking at this recipe for ages and just never had the right ingredients on hand to make it. Not having access to fresh tomatillos at the moment, I made it the cheater's way, with jarred chile verde sauce (Goya), but STILL. Wowzer. I even cheated further and added a can of drained and rinsed black beans (I needed to use them up and they go so well with pork/chiles), and it's still just knock-your-socks off. Awesome, awesome, awesome. (Next time I see fresh tomatillos I'm doing this the real way - I can only imagine how amazing that will be!)
Instead of a couple of peppers, I roasted about 10 serrano peppers to make the sauce! It needed to be more spicy for my taste.
When I told my sisters about my intention to make chile verde, they said to boil the pork in just enough water to cover it along with the some salt and a little bit of minced garlic. Once the water evaporated, I browned it with the olive oil, pepper, salt, and more garlic. I think pre-boiling made it the pork more tender.
I made your Chile Verde tonight for dinner but cooked it in a pressure cooker and added hominy, cooked another 5 minutes, and enjoyed. Delicious! Thanks for all the inspiration and great recipes!
This WAS the most delicious Chile Verde I've ever made and tasted!!!!!! For me it was so much fun to make too. You've got to try it and don't listen to those that have talked negatively about it. My husband who is Mexican loved, loved, loved it!
I don't care how authentic this is, because it is amazing! I found this recipe months ago and have made it countless times since then. I think it's the best recipe I've ever made. I'm impressed with myself every time I make it!!! It tastes on queue with other chili verde recipes I've had, and I'm from Southern California. I followed the recipe exactly, and added the optional Anaheim chili's. Thanks for this wonderful recipe!!! I can't say enough good things about it!
I made this sometime last year and it was so good and versatile. I served it with your spanish rice recipe, I used to make burritos, tacos, tostadas, and I made eggs with it. It's such a hit with us that it's going to be the main course along with your Spanish rice at my boyfriend's birthday party in April.
I can't believe I've never commented on this! A few years ago, I was at the taco shop & wanted to try something new. I got a Chile Verde burrito and it was heaven. An absolute mess, but delicious. I quickly came home & googled Chile Verde & found this recipe and made it - perfect. I've made it several times since. I've started compiling recipes to pass on to my daughter and this one is definitely going in! Today I'm here looking up the recipe to attempt to make it in the crockpot, attempting to use what I have on hand - it won't have the charred veg & browned pork, as I'm using canned tomatillos, chile, jarred garlic & pork I bought on sale and has been in the freezer for a few weeks. Hopefully it comes out okay.
I moved to Texas from Cali about 7 years ago and haven't found any places here that sell chili verde and being pregnant I've been craving it like crazy with all the good comments gonna try making this tomarrow .... =) sounds sooo good
I think the only thing I changed was that I added more garlic, as we can never get enough. I'll definitely be making this again.
I made this last night and it was fantastic! I did do one thing different. I added 1 TBSP of Cumin. It was great! Thanks you for another amazing recipe!
For the biggest bang for my buck, I buy a huge shoulder roast (about 10 lbs) and cut it into thirds; I make chile verde, salsa verde carnitas, and cochinitas pibil and freeze the lot of it. Thanks for such wonderful recipes... keep them coming!
Found this recipe by searching "best chile verde" and man did I get lucky. This is a very easy to follow recipe and yielded fantastic results. I added an extra anaheim chile and a serrano chile for extra heat but otherwise stuck to the recipe. I made this for the first time for 6 close friends and it was a hit. I also added the spanish rice, which went very well with the pork. Served it with small hot flour and corn torillas, shredded cabbage, sour cream, mexican hot sauce and sliced avocados. Everyone ate until they couldn't eat anymore. The only thing I could add would be to give yourself time to prep, use freshly roasted chiles and let the chile verde cook, cook, cook. Enjoy!
It is so simple to make which is a bonus!!!
This is exactly what I have been looking for. Tomatillo salsa. Thank you! I suggest one change. Use Mexican Oregano instead of the commonly found Greek or Italian Oregano. Slightly different and stronger flavor that adds that authentic note. Easy to find in Hispanic markets. Wonderful in guacamole and salsa fresca too.
Another hit, Elise! I made this for dinner today. WOW! It is so good, everyone loved it. The meat gets so tender, the tomatillos lend just enough acid to give it a nice bright flavor. I added a few Anaheim chili's from our garden, a jalapeno and a couple of Hatch Chili's just to use them up. I will difinately make this again. Perfect cold weather comfort!
Recently I purchased from Costco a 2 1b. box of previously smoked shredded pork. The idea is to add your own sauce to give it flavor. Do you think it would work to make your recipe as written just without browning the pork? Then after adding all the sauce ingredients and cooking down awhile, I could add the pork.
For some of you above you need to try this recipe before typing. it is fantastic and when I can the verde its not worth canning becouse everyone I know loves it and its gone in two weeks...... This time im gona do 16lbs of pork butt vacume seal in 1lb packs and 6lbs tomos plus all and see if it will make it past 1 month thats about 12 jard but its so good load up on the tortillas. I am a master at another recipe thank you for this its a hit bst ive had in 30 years. This need to be at the top of your comment list erase the unknowing..Tom
This was my first time attempting to make chile verde. It was a big hit with my husband and kids. They loved the spice to it. Very flavorful. Thanks so much.
Oh my--this is SO good, and definitely now one of my go-to recipes! One of my nearly fruitless searches in Mexican restaurants has been for a good authentic chile verde. Now I'm thrilled to be able to easily make my own that, if I do say so myself (as does my husband!), is the best one I've ever had! I also roast the poblano/Anaheim with the garlic and tomatillos. It really makes all the difference in the world whether you take a little extra time and use all fresh ingredients vs. anything canned/jarred.
I don't really believe authenticity should even be part of the recipe argument. ALL Mexicans make everything differently and not just region to region. Depending on your region, you're going to use chiles traditionally available in your are. Heck, even here in Austin, a salsa verde can have pureed avocados, Mexican Crema, can be fresca (uncooked) or stewed, and tomattillos.
This is a delicious delicious recipe even with wild boar shoulder! I added flour to thicken it up at the end, and of course I had to add not one but TWO tablespoons of cumin (to be authenticly Mexican to ME) and braised it in a dutch oven covered all day. YUMMM.
I adore this recipe! My husband is from Mexico and he absolutely loves it as well. I do sometimes add nopales, potatoes and peas during the last 30 minutes of cooking time. I made this recipe for my sister almost 2 years ago and she still raves that it is the best thing she has ever eaten.
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