Ultimate Pork Chile Verde Recipe

Name: Ultimate Pork Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 lbs picnic pork roast, shredded or cubed (I usually cook in crock pot, see below); 2 tablespoons vegetable oil; 2 large yellow onions, chopped; 6 garlic cloves, minced; 1 tablespoon sea salt or 1 tablespoon kosher salt; 1 tablespoon ground cumin; 5 (14 ounce) cans chicken broth; 8 poblano chiles; 4 jalapeno peppers; 2 yellow bell peppers; 3 lbs tomatillos, husks removed; 1 bunch cilantro leaf, coarsely chopped no stems; pepper; 20 flour tortillas; 2 lbs monterey jack cheese, shredded

Servings: persons

5 -6 lbs picnic pork roast, shredded or cubed (I usually cook in crock pot, see below)
2 tablespoons vegetable oil
2 large yellow onions, chopped
6 garlic cloves, minced
1 tablespoon sea salt or 1 tablespoon kosher salt
1 tablespoon ground cumin
5 (14 ounce) cans chicken broth
8 poblano chiles
4 jalapeno peppers
2 yellow bell peppers
3 lbs tomatillos, husks removed
1 bunch cilantro leaf, coarsely chopped no stems
pepper
20 flour tortillas
2 lbs monterey jack cheese, shredded

1
You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
2
Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
3
Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
4
Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
5
Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
6
In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
7
Add onion mix to chicken stock
8
Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
9
Add peppers and tomatillo/cilantro puree.
10
Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
11
On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
12
Put under broiler in oven to melt cheese and serve!
13
*I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.

3617

kcal

Calories

111

Fat

448

Carbs

191

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 5 -6 lbs picnic pork roast, shredded or cubed (I usually cook in crock pot, see below), 2 tablespoons vegetable oil, 2 large yellow onions, chopped, 6 garlic cloves, minced, and more.

Yes, Ultimate Pork Chile Verde falls under the Soups & Stews 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!

Ultimate Pork Chile Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions