Authentic Mexican Pork Chile Verde Recipes

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MEXICAN PORK CHILI (CHILE VERDE)

This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

Provided by Big D

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h45m

Yield 12

Number Of Ingredients 16



Mexican Pork Chili (Chile Verde) image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g

1 ½ pounds fresh tomatillos, or more to taste, husks removed
3 serrano peppers
4 cloves garlic, peeled
1 tablespoon olive oil
3 tablespoons lard
3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
2 teaspoons garlic salt
½ teaspoon ground black pepper
1 medium yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
½ cup red wine
1 cup low-sodium chicken stock
⅓ cup chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt

AUTHENTIC MEXICAN PORK CHILE VERDE

Make and share this Authentic Mexican Pork Chile Verde recipe from Food.com.

Provided by Love to Eat

Categories     Pork

Time 3h30m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 19



Authentic Mexican Pork Chile Verde image

Steps:

  • Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
  • In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
  • Brown the roast on a roasting pan for 30 minutes in the oven.
  • Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
  • When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
  • Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.

Nutrition Facts : Calories 1083.8, Fat 63.6, SaturatedFat 24.1, Cholesterol 231.6, Sodium 1403.7, Carbohydrate 63.3, Fiber 4.3, Sugar 4.5, Protein 59.3

1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin
4 -5 lbs pork shoulder, bone in, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 (7 ounce) can chopped green chilies (with liquid)
4 medium garlic cloves
1 small onion, roughly chopped
2 teaspoons dried oregano
3/4 cup dark Mexican beer
1/4 cup finely chopped fresh cilantro
1 teaspoon TABASCO® brand Chipotle Pepper Sauce
kosher salt
fresh ground black pepper
2 cups white rice, steamed
1 cup sour cream
1 lime, cut into eighths

SLOW COOKER PORK CHILE VERDE

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13



Slow Cooker Pork Chile Verde image

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  • Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  • Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  • Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  • Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)

This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.

Provided by Johnney

Categories     Stew

Time 2h

Yield 20 serving(s)

Number Of Ingredients 13



Authentic Chili Verde (Pork and Green Tomatillo Stew) image

Steps:

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8

6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

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