Authentic Pork Chile Verde
I have been tweaking this recipe for several years to get it to the point of what I recall when I was first given this recipe over 25 years ago from a wonderful Hispanic lady I worked with in my first restaurant. Noemi had many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking.
I have been tweaking this recipe for several years to get it to the point of what I recall when I was first given this recipe over 25 years ago from a wonderful Hispanic lady I worked with in my first restaurant. Noemi had many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking.
- 3 pounds pork butt roast (pre-diced pork works well for a faster preparation. just brown
- 2 tablespoons canola oil or bacon grease
- 2 medium onions chopped small
- 3 cloves fresh garlic peeled and minced
- 6 tablespoons flour
- 1 15-oz can tomatoes drained
- 2 cups diced green chilies mild green in can
- 1 large can tomatillos approx 5-6 in a can with juice
- 1 each fresh jalapeno core, remove seeds and minced fine ( optional )
- 5 cups chicken broth (broth is not traditional, but i like the flavor better)
- 2 tablespoons ground cumin (or to taste)
- 1 tablespoon ground chili powder (or to taste) (optional)
- 1 teaspoon salt (if needed, taste before adding)
- 1 tablespoon oregano fresh minced
- 2 tablespoons fresh cilantro chopped
- Carbohydrate 8.46511699828606 g
- Cholesterol 56.2464 mg
- Fat 13.960724666677 g
- Fiber 1.70605003098663 g
- Protein 17.7044003331162 g
- Saturated Fat 4.18057176666604 g
- Serving Size 1 1 Serving (248g)
- Sodium 447.201266727459 mg
- Sugar 6.75906696729943 g
- Trans Fat 1.46167010000074 g
- Calories 230 calories
Step-by-step
- Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch of garlic.
- Cool meat enough to handle.
- Process 1/2 of the green chilies until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions chiles, and 1/2 jalapenos and garlic; saute until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.
