| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Cook: | 1 hr 30 min |
| Yield: | 12 servings |
Ingredients
- 4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
- 4 yellow onions, chopped
- 4 Anaheim chiles
- 2 jalapeno, minced
- 4 tablespoons garlic, chopped
- 1 pound tomatillos, husk removed
- 1/2 cup white wine
- 1/4 cup white vinegar
- 1 cup chicken stock
- 2 tablespoons ground oregano
- 2 tablespoons ground cumin
- 1 tablespoon salt
- 1 tablespoon ground black pepper
Instructions
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 344 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 94 mg |
| Sodium | 669 mg |
| Serving Size | 1 of 12 servings |
| Calories | 344 |
| Total Fat | 20 g |
| Saturated Fat | 7 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 94 mg |
| Sodium | 669 mg |
Reviews
Bomb.com!! So good! I followed recipe except used the immersion blender on the veggies for a quick minute. This dish is a for sure crowd pleaser and so easy to make. Best chile verde I’ve ever had. I let mine simmer for 3 hours and it was
Just perfection.
Just perfection.
Very tasty
Very, very good recipe IF you change instructions a bit to improve techniques. 1) Saute veggies over medium heat, remove from pot. 2) Char the tomatillos on the BBQ if you can, they make a mess if they “pop” over the flame on the stove. 3) Brown pork in batches (four in my Dutch oven) over medium high heat, setting each batch aside as it finishes. THEN deglaze the pan with the wine (I used white vermouth) and vinegar, and reduce a bit. 4) Add everything BUT the meat back to the pot, simmer for a minute or two, and use an immersion blender (as suggested by another reviewer) to create the chunky sauce familiar to chile verde. 5) Finally add the meat back in and simmer for the hour or so. While this is a very tasty recipe, this is a very mild recipe, heat-wise. I added a chopped serrano to the veggies when cooking, and it could have used another jalapeno and another serrano. Also, use Mexican oregano if you can, and remember it takes 2-3 times as much dried herb to equal one unit of ground herb. I also garnished with a little fresh cilantro.
So good! I used only one jalapeño but otherwise followed the recipe exactly. Really good flavor and just the right amount of heat for my family. The prep took me a bit longer than expected, so next time I think I will start a bit earlier. I let the onions and peppers sweat down while I grilled the tomatillos and cut up the pork. I also took some of the veggies
out while it was simmering and pureed them with my immersion blender, which I think gave it a really nice texture and made my picky kids happier. Served this with white rice, homemade pinto beans and cilantro, lime, green cabbage and sour cream. Delicious, will definitely make again!
out while it was simmering and pureed them with my immersion blender, which I think gave it a really nice texture and made my picky kids happier. Served this with white rice, homemade pinto beans and cilantro, lime, green cabbage and sour cream. Delicious, will definitely make again!
This is my favorite way to eat pork! So much better than anything I’ve had in restaurants.
I have another recipe that I have used for years, decided to mix it up and try something new. I love watching Guy on the Food Network so I wanted to try his. Amazing!! I’m not sure I will go back to my “other recipe “ the flavors are amazing! I did simmer it for 2 hours because I had time. So tender! My Husband loved it! Served it with flour tortillas, cheese, tomatoes, avocados. So so good!!
This was super easy to make and delicious! Would make over and over again.
I was being lazy and used tomatoes from a can, grilled style. Which made it even easier to make and pretty good, considering how quick everything went together and was ready.
I was being lazy and used tomatoes from a can, grilled style. Which made it even easier to make and pretty good, considering how quick everything went together and was ready.
Very yummy!! Make this for our group camping trip otherwise not sure they would let me go, 😉
First time I’ve made Chili Verde. I’m glad I found this recipe.
WINNER! Every year we have a Chili Cookoff. I made this one last year and it was the first one gone. Since we host the event we don’t take prizes although this one got the most votes. This year I’m making a double batch!