Pork Chile Verde Recipe

Name: Pork Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes; 2 teaspoons salt; 1 teaspoon fresh ground black pepper; flour (for dredging); 1/4 cup vegetable oil; 3 yellow onions; 2 green bell peppers, cut into 1-inch cubes; 2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes; 2 -3 jalapenos, seeds removed, and finely chopped; 3 garlic cloves, peeled and finely chopped; 1 1/2 lbs tomatillos, roasted, peeled and chopped; 1 tablespoon dried oregano; 2 teaspoons ground cumin; 2 tablespoons coriander seeds, crushed and soaked in a amount of water; 2 bay leaves; 1 bunch cilantro leaf, cleaned and chopped; 4 cups chicken stock

Servings: persons

4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon fresh ground black pepper
flour (for dredging)
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes
2 -3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 lbs tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a amount of water
2 bay leaves
1 bunch cilantro leaf, cleaned and chopped
4 cups chicken stock

1
Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
2
Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
3
Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

1809

kcal

Calories

Fat

Carbs

204

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 17 ingredients. The key ingredients include: 4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes, 2 teaspoons salt, 1 teaspoon fresh ground black pepper, flour (for dredging), and more.

Yes, Pork 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.

Pork Chile Verde

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