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Chile Verde II

Chile Verde II

  • Prep

    45 m
  • Cook

    1 h 15 m
  • Ready In

    2 h
Clare

Clare

A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
  2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
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Reviews

Debra
282

Debra

7/6/2008

This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!

Crystal S
239

Crystal S

1/20/2010

The closest chile verde recipe I have found outside a restaurant. It was watery and a little sharp so I added one teaspoon of sugar to cut the tartness. Much better - but that's a personal preference. Would definitely make again!

MOTHEROF4BIGEATERS
161

MOTHEROF4BIGEATERS

4/8/2005

I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how others differ. I seared the pork then removed to sear the onions/garlic/cumin powder. meanwhile, boiled the tomatillos/jalepenos till tender. then put in blender on hi for bout' 2-3minutes. pour mixture into onion/garlic/cumin and bring to a slight boil then return the seared pork. Absolutely delicious. DONT FORGET to add small amts of salt and black pepper to all three steps! ENJOY!

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