Chili Verde Recipe Learn like a Chef : This recipe for real pork chile verde is better than anything you’ll find in a Mexican restaurant! Slow-cooked, tender pork chunks paired with a delicious homemade salsa verde. Serve this flavorful stew with warm rice, beans, and tortillas.
Chili Verde Recipe Learn like a Chef
Ingredients
- 3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
- salt and freshly ground black pepper
- 2 Tablespoons oil (vegetable or canola oil)
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon dried oregano leaves
- 2 cups low-sodium chicken broth
- 4 fresh poblano chiles , seeded and sliced in half
- 2 fresh jalapeño peppers , seeded and sliced in half (*see note)
- 1.5 pounds fresh tomatillos , husks removed
- 1/2 cup fresh cilantro , coarsely chopped
Instructions
Sprinkle salt and pepper on the pork chunks’ whole surface.
Turn up the heat to high in a big stock pot. Pour in some oil. After it’s heated, fry the pig chunks until they’re browned all over.
Take the pork out of the saucepan. If necessary, add a small amount of oil to the pan.
Saute the onion until it becomes soft. For 30 seconds, add the garlic and saute it.
Add the oregano and cumin and stir. After adding the chicken broth, return the pork to the pot.
Simmer for two to four hours while covered and on medium-low heat.
Prepare the sauce in the interim.
Adjust the oven to high broil and place the rack on the second to top level.
Coat a jelly roll pan with a thin layer of frying oil. Clean the tomatillos, jalapeños, and poblano peppers.
Cut both kinds of peppers in half, along with the tomatillo, and remove the stems. If you want the chile verde to be less spicy, remove the seeds and the white veins from the peppers. (Refer to my note regarding the level of spice below). Avoid sowing the tomatillos.
Arrange the jalapeño, tomatillos, and poblano peppers, cut side down, on baking sheets. Broil until browned, 7 to 10 minutes.
Peppers should be put in a plastic bag right away and tied. After letting them steam for five minutes, take off the outermost layer of skin.
Place the peppers, tomatillos, and cilantro in a blender and purée until smooth (it should come off easily).
After adding the mixture to the saucepan with the pork, simmer the whole thing for a further 30 to 45 minutes.
Serve with tortillas, Mexican rice, and beans on the side.
Notes
Level of spicy jalapeños:
Extremely hot: avoid taking out the jalapeños’ seeds and veins.
Moderately spicy: retain the seeds and veins intact in a single jalapeño.
Mild: Keep half of a jalapeño’s seeds and veins intact.
Extra mild: take off the jalapeños’ seeds and veins.
To Make Ahead:
Complete step 6 successfully. Let cool for fifteen minutes. Cover and refrigerate after cooling uncovered for a while. Add the salsa verde and simmer until ready to eat. For 30 to 45 minutes, simmer.
Possible to make three days in advance
Nutrition
- Calories: 240kcal
- Carbohydrates: 11g
- Protein: 22g
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 69mg
- Sodium: 301mg
- Potassium: 815mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 465IU
- Vitamin C: 95.6mg
- Calcium: 48mg
- Iron: 2.9mg
