| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 30 min |
| Cook: | 3 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Flour for dredging
- 1/4 cup vegetable oil
- 3 yellow onions
- 2 green bell peppers, cut into 1-inch cubes
- 2 Anaheim or Poblano chiles, cut into 1-inch cubes
- 2-3 jalapenos, seeds removed, and finely chopped
- 3 garlic cloves, peeled and finely chopped
- 1 1/2 pounds tomatillos, roasted, peeled and chopped
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
- 2 bay leaves
- 1 bunch cilantro leaves, cleaned and chopped
- 4 cups chicken stock
Instructions
- Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
- Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
- Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 613 |
| Total Fat | 38 g |
| Saturated Fat | 11 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 45 g |
| Cholesterol | 144 mg |
| Sodium | 900 mg |
Reviews
Do the jalapenos go in with the bell peppers or the poblano/anaheim chiles?
This is the best chili verde ever! I’ve made it for friends, who ask when I’ll be making it again. I crave this!
This is oh so delicious. I’ve made it many times. Don’t understand the reviews that it is bland, maybe the peppers they used are less flavorful than usual – jalapenos vary a lot in heat. I do use fewer whole coriander seeds, yet they are a nice touch as opposed to ground coriander. There is not a person I’ve served it to that has not loved it. I puree the roasted tomatillos in a food processor. I also often throw the peppers into a food processor and pulse them rather than cube them, same with the cilantro. Other than that, I follow the recipe in terms of sequence of adding items/cooking. I use cornstarch for dredging pork as I cannot have gluten/flour.
I just made this and agree with a previous poster…it’s rather bland. If I make it again, I would roast the peppers, use more tomatillos…I thought the ratio of unions was too much when compared to the 1 1/2 lbs tomatillos. I’d also scrap the coriander seeds for the preground coriander and use less chicken stock.
The ingredient list is perfect.
The cooking procedure is, well, just a bunch of common clichés. The result is a bland, overcooked, mediocrity.
Where to begin? Don’t add the garlic and then simmer it for two hours. It will completely fade. You’ll never taste it. The flavor of the cilantro goes away as well after so long in the pot, and so does the spiciness of the Jalapenos, ditto for most of the spices. Add all those an hour later. Don’t start with them.
And to make it easier: There is no earthly reason to saute the onions and peppers. You’re going to simmer them till they’re almost gone anyway. Just sear the pork in the oil, without flour. If you want to add the flavor of fried flour (Maillard compounds), which is a good idea, do that after you sear the meat. Throw a handful of flour in the grease and let it brown, like you were making a roux, then pull it out with a slotted spoon. The idea that you can brown 4 lbs of floured, cubed pork in ¼ cup of oil is ridiculous.
I love to cook… and do so frequently… and I think this is the most amazing thing I have ever made!
I did roast all of the chilies, and next time, I think I will use either ground coriander instead of the crushed seeds… or maybe just a spice mill. They didn’t cook down like I thought they would.
After a few hours of cooking, there was still a lot of liquid, but my veggies were a little chunked. I reserved some of that and used my immersion blender to create another sauce for a later date… maybe chicken enchiladas?!
I did roast all of the chilies, and next time, I think I will use either ground coriander instead of the crushed seeds… or maybe just a spice mill. They didn’t cook down like I thought they would.
After a few hours of cooking, there was still a lot of liquid, but my veggies were a little chunked. I reserved some of that and used my immersion blender to create another sauce for a later date… maybe chicken enchiladas?!
The flavors are amazing! I cooked it about 3 hrs and it was perfection!
Just made this and it was great. I can’t stand cilantro so I didn’t add it or the coriander and I roasted the veggies and peppers. Really yummy and easy for even a first timer.
Absolutely the best chile verde I’ve ever made.
The only complaint I have is that the listed ingredients didn’t all fit in my 8 quart dutch oven. Had to use a second pot. No biggie. Now I have an excuse to buy a bigger pot. 🙂
The only complaint I have is that the listed ingredients didn’t all fit in my 8 quart dutch oven. Had to use a second pot. No biggie. Now I have an excuse to buy a bigger pot. 🙂
This is a great base recipe. I’ve made chile verde several times, so I didn’t follow this word for word, but I roughly kept the proportions and they were great. Three main differences: 1) I roasted all the peppers and onions and garlic ahead of time, 2) I included a smoked ham hock during the simmering process. (In the past I’ve added bacon in the beginning, same idea, and 3) I pureed the cilantro and roasted tomatillos together and then added them just 15 minutes or so before I served. This gave it a more brilliant cilantro flavor, and also made it a brighter green (compared to the greenish-brown it had become while simmering. But I’m sure the original recipe is excellent as well!