Chile Verde (La Frontera Style)

My Delicious Chile Verde Adventure: A Taste of La Frontera at Home

As a busy working mom, finding time to cook delicious, satisfying meals can be a real challenge. But let me tell you, there’s nothing quite like the feeling of creating a comforting, flavorful dish from scratch that the whole family will enjoy. Recently, I’ve been on a mission to recreate the incredible chile verde I always loved at La Frontera in Salt Lake City. It's a dish I have fond memories of sharing with my family on special occasions; that savory, tender pork and vibrant green sauce always bring a smile to my face. So I set out to create my own version, spending countless evenings perfecting my recipe. And let me tell you, the results have been truly amazing! It's become a new family favorite, the perfect blend of rich, authentic flavors that everyone raves about.

The beauty of this chile verde is its versatility. It’s incredibly flavorful on its own, but I love to serve it over warm bean burritos, adding a layer of shredded cheese, diced onions, and a touch of salsa for extra zest. The combination is truly heavenly, a symphony of textures and tastes that will leave you wanting more. The slow cooking process allows the pork to become incredibly tender and the flavors to meld together perfectly. It's a perfect dish for a chilly evening, warming you from the inside out. But what truly makes this recipe special is the ease with which it comes together. While the ingredients may seem numerous, the process is actually quite straightforward. The majority of the prep work is done in the beginning, leaving you free to focus on other aspects of your day while the magic happens in the slow cooker. The result? A delicious, hearty meal without spending hours in the kitchen.

Why this recipe works: The key to my successful recreation lies in the balance of flavors. I use a combination of tomatillos, jalapenos, Anaheim peppers, and serrano peppers to create a vibrant green sauce with just the right amount of heat. The combination of spices—cumin, oregano, and chili powder—adds depth and warmth. The slow cooking process in the crock-pot allows the flavors to penetrate the meat and transforms it into the most tender, melt-in-your-mouth experience. And believe me, the aroma that fills your house while this is cooking is enough to make anyone hungry!

This isn’t just a meal; it’s an experience. The rich, green chile verde sauce, the tender pork, and the satisfying crunch of the burrito—it's a taste of home, a celebration of family, and a delicious reminder of simpler times. It's a reminder that even amidst the hustle and bustle of everyday life, we can find joy and comfort in the simple act of creating and sharing delicious food. I invite you to try this recipe and experience the magic of homemade chile verde for yourselves. Let me know how it turns out!

Ingredients List: While the list of ingredients looks long, they are mostly pantry staples that are easily found in any store. The most important thing is that you have fun assembling your ingredients. The experience of cooking should always be fun!

Step-by-step

• Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
• Husk the tomatillos, de-stem them, and cut them into large chunks.
• Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
• Put tomatillos and peppers and cilantro in a food processor, puree them all.
• Add the can of green chilis, diced tomatoes, and tomato sauce to the food processor.
• Continue blending until the mixture is a consistent color.
• Pour the vegetable puree into a crock-pot.
• Add the chicken broth, oregano, cumin, and chili powder.
• Turn the crock-pot on high and cover.
• Dust the pork with flour, salt, and pepper.
• Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan.
• Add the garlic and onions, sauté until the onions are tender.
• Add the pork, brown it thoroughly.
• Pour the entire pan’s contents (including drippings) into the crock-pot.
• Cook in the crock-pot on high for 2 hours.
• After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
• 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
• Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.