Chile Verde Con Cerdo
Delicious slow cooked pork chile verde. I serve this right on top of a flour tortilla. My husband and I have used the leftovers as a stew.
Delicious slow cooked pork chile verde. I serve this right on top of a flour tortilla. My husband and I have used the leftovers as a stew.
- 1 tsp salt
- 2 tbsp ground cumin
- 2-3 lbs pork roast (i get tenderloins) (pre-diced and browned with onions and garlic)
- 2 tbsp cooking oil
- 1 large chopped yellow onion
- 1 head minced garlic
- 6 tbsp flour
- 1 (15 oz) can tomatoes drained
- 2 cups diced green chilies (i buy canned green chilies from the grocery because i don't live in an area with big jim's green chilies)
- 3 large tomatillos (husks removed and coarsely chopped)
- 2-4 tsp jalapenos
- 5 cups low sodium chicken broth
- 2 tbsp ground chili powder
- 4-5 red potatoes
- Carbohydrate 5.90347977606743 g
- Cholesterol 0.532 mg
- Fat 2.77038622264314 g
- Fiber 0.739644461160023 g
- Protein 2.75469066708056 g
- Saturated Fat 0.447255288919341 g
- Serving Size 1 1 Serving (79g)
- Sodium 416.534488952608 mg
- Sugar 5.16383531490741 g
- Trans Fat 0.177808488958143 g
- Calories 57 calories
Step-by-step
- Dice pork and brown in a stock pot with onion and garlic.
- Drain the fat out of the browned pork.
- Process 1/2 of the green chilies until smooth
- In the same stock pot, heat the oil and add onions and garlic; saute until tender but not brown.
- Stir flour into the onion, garlic, and oil until fat absorbs the oil.
- 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 jalapenos.
- Add spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least an hour and a half (longer if you can afford it), stirring occasionally to prevent sticking.
- When the chile is 20-30 minutes from finished, add cubed red potatoes.
- Serve over warm tortilla or as a stew.
Substituting tenderloin for a shoulder cut fundamentally alters the final texture of chile verde because lean cuts lack the intermuscular collagen required for long braises. Pork shoulder contains high amounts of connective tissue that melt into gelatin during extended simmering, providing both body and moisture.
- Brown the pork in batches over high heat to trigger the Maillard reaction, creating complex savory flavor compounds without overcooking the interior proteins.
- Pureeing half of the green chilies acts as a natural thickener while retaining structural pieces for textural contrast.
- Incorporate flour directly into the cooked onions and oil to form a proper roux, ensuring the starch granules coat thoroughly in fat to prevent lumps before adding chicken broth.
- Add cubed red potatoes during the final 30 minutes of simmering so the starch cells gelatinize properly without disintegrating into the broth.
Controlling the simmering temperature determines the success of this braise, as violent boiling tightens muscle fibers past the point of recovery. Maintain a gentle bubble between 195 and 205 degrees Fahrenheit to allow tough proteins to fully convert into tender gelatin.
