Quick Chile Verde Recipe Recipe

Name: Quick Chile Verde Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos, husked, rinsed, and halved; 5 garlic cloves, not peeled; 2 jalapenos, seeds and ribs removed, chopped; 1 Anaheim or Poblano chile; 1/2 bunch cilantro leaves, cleaned and chopped; Salt and pepper; 2 tablepoons olive oil; 1 1/4 pound ground pork; 2 yellow onions, chopped; 1/2 tablespoon dried oregano; 2 cups chicken stock; Pinch of ground cloves

Servings: persons

1 pound tomatillos, husked, rinsed, and halved
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
1 Anaheim or Poblano chile
1/2 bunch cilantro leaves, cleaned and chopped
Salt and pepper
2 tablepoons olive oil
1 1/4 pound ground pork
2 yellow onions, chopped
1/2 tablespoon dried oregano
2 cups chicken stock
Pinch of ground cloves

1
Under a pre-heated broiler on a small baking sheet, roast the tomatillos skin-side up, 3 of the unpeeled garlic cloves, and the poblano chile, 5-7 minutes total. Turn the poblano chile a few times to blacken all sides.
2
Slip the skins off the poblano chile and remove the stem, and slip the garlic skins off the roasted cloves. In a blender, combine poblano, roasted garlic, the tomatillos with their skins, any roasting juices in the pan, as well as the jalapenos, cilantro, and a pinch of salt. Blend on high until pureed.
3
In the meantime, heat the olive oil in a heavy soup pot (such as a cast iron Dutch oven) over medium heat until shimmering. Add the pork and cook until no longer pink, in batches if necessary.
4
Remove the pork from the pot with a slotted spoon, leaving behind at least a tablespoon of fat. Add the onions and cook until soft and golden, about 5 minutes. While the onions are cooking, mince the remaining garlic cloves and add them to the pot along with the oregano. Cook for a minute longer.
5
Return the pork to the pot and add the tomatillo mixture and chicken stock (the stock should just cover the pork). Add the cloves and bring to a boil. Simmer 30 minutes or longer if time allows. Season with salt and pepper and serve with a garnish of cilantro.

1227

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 12 ingredients. The key ingredients include: 1 pound tomatillos, husked, rinsed, and halved, 5 garlic cloves, not peeled, 2 jalapenos, seeds and ribs removed, chopped, 1 Anaheim or Poblano chile, and more.

Yes, Quick Chile Verde Recipe 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.

Quick Chile Verde Recipe

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