These potato pancakes are cheesy, delicious, and a big favorite with my three boys! Excellent for snacking or as a side dish! These travel well in a lunchbox when wrapped in foil. available both plain and as a dip with ranch dressing.
| Prep Time: | 45 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 2 hrs |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 6 pounds cubed pork stew meat
- ¼ cup vegetable oil
- 2 large yellow onions
- 6 cloves garlic, minced
- 1 tablespoon sea salt
- freshly ground pepper, to taste
- 1 tablespoon ground cumin
- 4 ½ quarts chicken broth
- 8 fresh poblano chile peppers, seeded and chopped
- 4 fresh jalapeno peppers, seeded and chopped
- 2 yellow bell peppers, seeded and chopped
- 3 pounds fresh tomatillos, husks removed
- 1 bunch cilantro leaves, coarsely chopped
Instructions
- In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
- Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
Nutrition Facts
| Calories | 357 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 8 g |
| Sodium | 325 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious! Made recipe for 6 servings. Only changes were: roasted the peppers and tomatillos before pureeing, floured all the meat before browning. Then I messed up a little and added the puree with the chicken broth (also only used about 2 cups of broth). I covered the pot and put in a 300° oven for 1 1/2 hours but it came out so delicious. Meat was fall apart tender. Served with some cheese sprinkled over and a dollop of sour cream. Would be good over rice (but we’re doing low carb, so that was out for us!) Will definitely make again!
Skip the tomatillos, add more roasted pasillas and anaheims and jalepenos..delicious with just flour tortillas!
I’ve never before had this dish before but decided to try it because it was low carb and i was excited to try a chili that wasn’t based on beef. this was incredible! i loved the spicy kick and the tenderness of the pork. it was so delicious that even though i was satisfied after one serving, i had seconds and ate to the point of discomfort lol the aroma as it was cooking was to die. thank you so much for this wonderful recipe
Excellent! Browned pork loin chunks and removed. Carmelized onion and then added the chopped peppers and seasonings. Through meat back in with stock. Added the pureed tomatillos and cilantro and simmered the whole pot for 1 hr. No deviation from the ingredients. Server with avocado, sour cream, and a twist of fresh lime. We will make regularly.
Love this and it’s the first time I made it As someone else pointed out, 4.5 cups of broth not quarts works great I could also see this making a great green sauce to pour over enchiladas. I couldnt find tomatillos, so I just bought some preblended pouch from meijer and it turned out great, yeah it had some seasoning in it, but not too much
FIRST ~ AMAZING! I read reviews for this & took them to heart. I changed up the process but kept the ingredients mostly the same. SECOND~ I did not need 6 lb of meat for my family of 3 so I halved the recipe. It still made a ton! THIRD~I took the advice & dredged my pork in some seasoned (S&P) flour, browned & proceeded on what it said to do with the onions & seasonings. FOURTH~ IMPORTANT! This recipe calls for WAY too much chicken broth. I think they meant CUPS not quarts. So I only used 2 cups of broth instead.. Then simmered for only about 10-15 min. FIFTH~ something about raw peppers added to this didn’t feel right & others said to roast them. Brilliant! So I put my pablano & yellow peppers under the broiler for about 5 minutes on each side until the skin was blackened. When I removed them from the oven I then put them in a paper bag to rest & cool. I then decided to also roast my tomatillos & jalapeno peppers for approximately 5 minutes total. I didn’t let them blacken but let them get a little browned. I then removed the stems (I left the seeds for a spicy verde) from the jalapenos & added them to the blender with the tomatillos & cilantro. Whirled those up & then I skinned, stemmed & seeded the other peppers & added those to the tomatillo mixture. Poured that into the skillet with the meat & since the peppers & tomatillos were no longer raw, I just let it simmer for 15 minutes. Like I said… AMAZING!
The ingredients are great but I chose to blend the sauce together after removing the pork. I then added the pork back and let it reduce for a few hours until the pork fell apart and the sauce was thick like in the restaurant. We enjoyed this recipe sooo much and have added it to the weekly rotation.
Perfection. I tried a handful of recipes in preparation of our chili cook-off at work and this is exactly what I was going for. The only change I made is I went a little lighter on the cumin because I don’t like how it can take over a dish. Oh, and definitely use 4.5 cups and not 4.5 quarts of chicken broth.
I’ve made this recipe many times and I like it as a guide. Try adding all the ingredients to a slow cooker and DO NOT use any chicken stock/broth, the tomatillos and peppers provide all the moisture you need; let simmer until meat is tender (~3 hrs). I also prefer using Anaheim peppers instead of Poblano (10-12 Anaheim and 2 Poblano). The 4 jalapenos is a good measure. Live well.
I’ve made this several times. Each time everyone Loves it. I put it together in a crock pot and let cook for a few hours. I seared the pork a little at a time sprinkled in creole seasoning and minced garlic. I also broiled the tomatillos before blending w cilantro. The onions( I only use one) and jalapeños I sauteed in a little oil, cumin, pepper and garlic salt before adding. I also simmered the rest of the peppers/Chilis in half a bottle of corona w more cumin, pepper and salt before adding. Yum yum yum !!!
Even with having taquerias on every corner here, I still cook a lot of Mexican dishes. This recipe is fantastic, I’ve made it probably a dozen times already. I don’t understand why people are dredging the meat in flour, it’s completely unnecessary imo. The only issue I have is, I only put enough liquid to cover the meat (it must be a typo because chile verde is not a soup). Thanks for the recipe, my whole family loves it!
This recipe was awesome, making it for the second time this week. Think the author picked the wrong units for the broth, assumed they meant cups not quarts.
It’s a little labor intensive with all the chopping and make sure you wear gloves or something. My fingers burned for 2 days after, but I really didn’t mind because it was SO good. I swapped 1 qt beef broth with chicken to add richness and also used extra green tomatoes I had in the garden.
I’m loving this recipe. I made a few changes. I added two Anaheim peppers and subtracted two other peppers. I used 3 lbs pork and 3lbs chicken breast. I used only 50 ounces of broth. This recipe is great!
Good recipe. I used 3 1/2 cups of stock, and it was just right.
I wasn’t feeding a large crowd so, lowered the amount of the ingredients. I only used 2lbs of pork browned in bacon fat, 2cups of broth, i made and used the tomatillo salsa recipe from this site and charred two very large Roma tomatoes instead of the can of tomatoes. I charred all the peppers then peeled them. I sauteed two small diced onions with 8 minced garlic cloves. I pureed everything and threw it in the slow cooker. WoW!!!! Best ever!!! It still made a lot so, I took half the sauce and froze it for enchiladas next week. The other half, I left all the meat and added 3 (sliced) potatoes and a bag of sweet frozen corn. Thee BEST chile verde stew ever!! It was A LOT of work but the flavor was out of this world!!
It is very good the recipie is spot on
I have used this recipe multiple times. I am beginning to put my own spin on it but this was great jumping off point for me.
I have never made green chile, but this seemed like a good place to start. I cut the recipe in half. I use green chile as a dip and to smother burritos, so I started with pork for stew and cut it into even smaller pieces. While I seared the pork, I roasted all the peppers in the oven for about 20 minutes until they were charred and blistered. I took them out and put them in a plastic zipper bag to steam and then skinned and seeded them. I used a food processor on all the peppers. I cooked the onion and garlic as directed. I boiled the tomatillos in about an inch for water for 10 minutes before I pureed them. I put everything in a crock pot. Initially the recipe was a bit tart. I added the 1/2 teaspoon of sugar as recommended in Crystal’s review and the tartness disappeared. I then added 1/2 teaspoon ground coriander and 1/2 teaspoon oregano. I left out the fresh cilantro as not everyone is as fond of it as I am. I did not use any chicken broth. Instead I used one heaping teaspoon of chicken soup base and added it to the crock pot. This kept the mixture from getting too thin. I took my first run at green chile to a potluck and everyone was quite impressed. This recipe is flavorful without being too spicy. I will definitely be making this again!
So good! I have family from New Mexico, everytime my uncle would visit he would bring fresh chillies from there and make me a huge pot that I could freeze. Sadly he has passed and I haven’t had his chilly varde in a bout ten years. This is pretty close to his. I’m having a chilly wreath sent to me soon then I’ll try again. But this was excellent. NewMexico chillies bring a little more heat
Fabulous recipe!!! Roasted the peppers and added flour to pork prior to searing (not entirely sure this was necessary though). Added about four cups of broth after halving the recipe and added a little sugar. Final product? Superb!!!! Thanks for a wonderful recipe! Have saved it to my recipe box as I am sure to make it again!!!!!