Quick Chile Verde 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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!