Green Tomato Chile Verde Recipe

Name: Green Tomato Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-size green tomatoes, divided; 4 poblano peppers, seeded and divided; 1 1/2 cups chopped fresh cilantro; 5 garlic cloves; 1/2 cup chopped sweet onion; 1/2 cup hot water; 1 (5-lb.) boneless pork shoulder roast (Boston butt); 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon pepper; 1/4 cup all-purpose flour; 1/4 cup olive oil; Corn tortillas, warmed

Servings: persons

6 medium-size green tomatoes, divided
4 poblano peppers, seeded and divided
1 1/2 cups chopped fresh cilantro
5 garlic cloves
1/2 cup chopped sweet onion
1/2 cup hot water
1 (5-lb.) boneless pork shoulder roast (Boston butt)
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup olive oil
Corn tortillas, warmed

1
Chop 3 tomatoes and 1 poblano pepper, and place in a large bowl. Stir in cilantro and next 3 ingredients. Process mixture, in 2 batches, in a blender or food processor until smooth.
2
Coarsely chop remaining tomatoes and peppers, and place in a 6-qt. slow cooker.
3
Trim and discard fat from pork. Cut pork into 2-inch cubes. Combine pork and next 3 ingredients in a large bowl, and toss to coat. Sprinkle with flour, and toss to coat.
4
Cook pork, in batches, in hot oil in a large skillet over medium-high heat, turning occasionally, 10 to 12 minutes or until golden brown. Place pork over tomato mixture in slow cooker. Pour pureed tomato mixture over pork.
5
Cover and cook on LOW 6 to 7 hours or until pork is tender. Season with salt and pepper. Serve chile verde with tortillas and Green Tomato Salsa.

507

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 medium-size green tomatoes, divided, 4 poblano peppers, seeded and divided, 1 1/2 cups chopped fresh cilantro, 5 garlic cloves, and more.

Yes, Green Tomato Chile Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Tomato Chile Verde

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