PUBLISHED 11/6/2019
Chile Verde is one of my favorite Mexican dishes! It has amazing flavor and can be served in a multitude of ways…in tacos, over rice, with beans, in a burrito, or even with potatoes and eggs for breakfast. It is Perfectly Imperfect because as long as you use the few key items, this dish will taste wonderful even if you change up the other ingredients. It does take a few hours to cook so give yourself plenty of time – and you certainly won’t regret it!!
PREP TIME: 30 minutes
COOK TIME: 1 hr 30 minutes
SERVINGS: 8
ingredients
- 2 lbs Tomatillos (peeled)
- 8 Garlic Cloves (5 whole and 3 minced)
- 2 Anaheim and 2 Poblano Peppers*
- 2 Jalapeno Peppers**
- 1 Yellow Bell Pepper (finely chopped)
- 1 large bunch of Cilantro
- 4 lbs Pork Butt/Shoulder (fat trimmed off and cut into 2 in. cubes)
- 2 TBSP Avocado Oil***
- 2 Onions (chopped)
- Salt and Pepper to taste
- 1 TBSP Oregano
- 1 TBSP Cumin
- 3 cups Stock (Turkey or Chicken)
*You could do all Anaheim or all Poblanos, or a similar mild heat pepper of your choice.
**Jalapenos can also be substituted with a less spicy pepper as well (Banana, Serrano, Shoshito, etc.)
***I use Avocado Oil instead of Vegetable or Canola Oils as a healthier option. Whatever oil you choose make sure it is completely see through since those are heat heat tolerant.
instructions
- Place Anaheims, Poblanos and 5 whole Garlic Cloves on a sheet pan. Broil on high until all sides are charred, about 10-12 minutes. Make sure to flip halfway through.
- Place Peppers in a zip-lock bag to steam.
- Bring a large pot of water to a boil. Add Tomatillos and boil for about 5 minutes.
- Add Tomatillos, Cilantro, Jalapenos, and roasted Garlic to a blender or food processor. Puree on high until completely smooth.
- Heat Avocado Oil in a large pot over medium-high heat. Generously season Pork with salt and pepper and saute until browned on all sides (15-20 minutes). Using a slotted spoon, remove Pork and set aside.
- Add Onions to the pork fat in the pot and saute for 3-5 minutes, or until they become soft.
- Add minced Garlic and saute for another 1-2 minutes.
- Season with Salt and Pepper, Cumin, and Oregano.
- Return the Pork to the pot and pour in the Stock. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Remove the Roasted Peppers from the bag, remove the seeds and chop them into small pieces. Add them to the pot with the Yellow Pepper and the Tomatillo puree. Simmer another 30-45 minutes or until the Pork is fork tender.
- Top with more Cilantro, squeeze of lime, your favorite hot sauce, and enjoy the Chili any way you choose!!
I served the Chili in tacos with a simple slaw and pickled Cactus (Nopalitos)!
Did you try this recipe? Please share any comments or suggestions below!!
