| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds pork butt, cubed (with fat)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon lemon pepper
- 1/4 teaspoon ground oregano
- 4 cloves garlic, minced
- 3 cups Salsa Verde, recipe follows
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 2 small cans green chiles, minced
- 1 large yellow onion, chopped
- 12 tomatillos, husks removed
- 4 cloves garlic
- 2 jalapenos, stemmed
- 1 serrano pepper, stemmed
- 1 small yellow onion, chopped
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon salt
Instructions
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 488 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 42 g |
| Cholesterol | 141 mg |
| Sodium | 1003 mg |
Reviews
I noticed that the written recipe is missing white pepper and pork base, I wasn’t sure if those ingredients were omitted on purpose. Looks great, can’t wait to try it.
Good recipe! I changed a few things up though. I char the salsa verde ingredients and add a little water when blending it together. I also double the jalapeño and Serrano peppers. I also pressure cook it which means not having to wait all day for it to cook.
This one was just ok for me.
Great recipe!
This was delicious! I followed the recipe for the most part. Since my family loves it spicy I added more serranos. I cooked it in the stove top for 3 1/2 hrs and the pork was very tender and juicy. I served it with Mexican rice, black beans and home made corn tortillas! I’ll definitely be making this again
Great, just needs a little more salt.
I love chile verde! When I lived in Tucson I used to get it all the time from a restaurant called Gordo’s which does not exist anymore. I used pork tenderloin instead of the smoked butt. I used one cup of green chiles from the Fresh Chile company in New Mexico (they deliver), not the cans. Also I use Mexican oregano and put one teaspoon of McCormick Mesquite seasoning and omitted the lemon pepper. Perfect! I’ll be making it again and again.
Trying this out at the fire station tonight! Anyone tried doing this with chicken?
Great recipe!
One of our favorite all-time recipes! I have made it a dozen times now. Best verde pork around! Super easy and high reward recipe. Pork just falls apart and any fat, renders out (disappears) into the sauce! Serve with beans and rice, we make the best burritos out of the leftovers. One of those recipes that becomes exponentially so much better after an overnight cooling. If you can, make it a day ahead of time. You will not be disappointed that you waited!