Pork Chile Verde Recipes

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PORK CHILE VERDE

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings.

Number Of Ingredients 11



Pork Chile Verde image

Steps:

  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas, warmed

PORK CHILI VERDE (GREEN PORK CHILI)

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

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

Time 2h25m

Yield 4

Number Of Ingredients 20



Pork Chili Verde (Green Pork Chili) image

Steps:

  • Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  • Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  • Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

PORK CHILI VERDE

Provided by Food Network

Time 4h

Yield Serves 6 to 8

Number Of Ingredients 19



Pork Chili Verde image

Steps:

  • Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet. Broil the chiles for about 5 minutes per side. Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. To peel the chiles, remove them from the bag and gently rub off the skins. Remove the seeds, dice them and set them aside.
  • In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat. Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side. You may have to do this in batches. Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl.
  • Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more.
  • Return the pork and its juices to the pot. Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro. Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface.
  • Taste and adjust the seasonings, adding salt and pepper to taste. Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more. To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid. Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice. Cook until the chili has thickened, 10 more minutes. Serve with sour cream and shredded Monterey Jack cheese.

4 poblano chiles
2 tablespoons bacon grease or vegetable oil
Salt and black pepper
4 pounds boneless pork shoulder, cut into 1-inch cubes
1 yellow onion, diced
6 cloves garlic, chopped
4 jalapeno chiles, stemmed, seeded, and diced
1 pound tomatillos, husked and halved
2 cups chicken broth
1 cup Mexican lager
2 tablespoons ground cumin
2 tablespoons dried oregano
1/2 teaspoon ground allspice
Pinch of cayenne
1 cup chopped fresh cilantro
2 tablespoons masa harina or cornmeal
1 tablespoon fresh lime juice
Sour cream, for serving
Shredded Monterey Jack, for serving

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

CHILI VERDE PORK

Provided by Guy Fieri

Time 1h40m

Yield 12 servings

Number Of Ingredients 13



Chili Verde Pork image

Steps:

  • In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
  • Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
  • Add pork butt to Dutch oven and cook over high heat until browned on all sides
  • Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
  • Let simmer for 1 hour.

4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper

PORK CHILI VERDE

Provided by Food Network

Categories     main-dish

Yield 16 to 20 servings

Number Of Ingredients 13



Pork Chili Verde image

Steps:

  • Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
  • Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

6 pounds lean pork
1/4 cup vegetable oil or lard
2 large yellow onions, chopped
6 large cloves garlic, minced
1 tablespoon sea salt
Freshly ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 1/2 quarts chicken stock
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, chopped

PORK CHILI VERDE

Pull out the surgical gloves for this one- lots of chile chopping that leads to great flavor, and a mild heat that tingles your tongue but will burn your fingertips! I made this for my own chile verde cookoff. My DBF chose this one as the winner, and I went with recipe #369095 as my favorite. I mixed the two together and shared it with my colleagues who eagerly ate some for lunch and then brought home little bowls to share with their families. I'm happy they thought it was good enough to share- I hope you enjoy it too! Chile Verde always tastes better the second day! Adapted to include less chicken stock (down form 4 1/2 quarts) From the foodnetwork.

Provided by cookiedog

Categories     Savory Pies

Time 4h

Yield 16-20 serving(s)

Number Of Ingredients 13



Pork Chili Verde image

Steps:

  • Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
  • Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

Nutrition Facts : Calories 349.8, Fat 14.8, SaturatedFat 4.1, Cholesterol 102.2, Sodium 614.6, Carbohydrate 13.4, Fiber 2.6, Sugar 6.4, Protein 39.8

6 lbs lean pork
1/4 cup vegetable oil or 1/4 cup lard
2 large yellow onions, chopped
6 large garlic cloves, minced
1 tablespoon sea salt
fresh ground black pepper, to taste
1 tablespoon cumin
8 medium poblano chiles, seeded and chopped
4 large jalapenos, seeded and minced
2 large yellow bell peppers, seeded and chopped
4 cups chicken stock
3 lbs fresh tomatillos, husks removed
1 bunch cilantro leaf, chopped

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 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

LOW & SLOW PORK VERDE

My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 8 servings.

Number Of Ingredients 13



Low & Slow Pork Verde image

Steps:

  • Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.

Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.

1 boneless pork shoulder butt roast (3-1/2 to 4 pounds)
1 large onion, chopped
1 jar (16 ounces) salsa verde
2 cans (4 ounces each) chopped green chiles
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/4 cup minced fresh cilantro
Hot cooked grits
Sour cream, optional

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