I always have extra cranberry sauce after Thanksgiving, so I came up with this delicious and juicy recipe.
| Prep Time: | 30 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 15 mins |
| Total Time: | 4 hrs 45 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 ½ pounds fresh tomatillos, or more to taste, husks removed
- 3 serrano peppers
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 3 tablespoons lard
- 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
- 2 teaspoons garlic salt
- ½ teaspoon ground black pepper
- 1 medium yellow onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- ½ cup red wine
- 1 cup low-sodium chicken stock
- ⅓ cup chopped fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
- While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
- Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
- Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
- Vegetable oil may be used in place of lard.
- White wine or additional chicken stock can be used in place of red wine, if preferred.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 508 mg |
| Sugars | 3 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This was fairly easy to make and it was delicious. I used extra broth instead of wine and vegetable oil instead of lard. Served with warm flour tortillas and a can of refried beans with a couple of tablespoons of sour cream mixed into them and topped with shredded cheese.
It was fair, being raised on Green and Red chili all my life I find Serrano chili’s mild in heat . I personally would add 1 1/2 lbs of hatch green chilli for a better flavour as they have a better taste than Serrano chilli.
Cutting the recipe in half I used the same amount of fresh garlic as in the original recipe and left out the green pepper and red wine all together, cooking it in my pressure cooker in half the time. It was delicious!
It was SOOOO delicious and I will make it again soon.
This recipe came out great and was as good if not better than any Chile Verde I have had in a restaurant! I followed the recipe as is, since I had never attempted to make Chile Verde before and it was perfect. It has just enough spice/heat without being overpowering!
Hey folks, I’m the creator of this recipe and hope you enjoy it. Just a note on the Serrano peppers…they are very hot. If you like your Chile Verde less spicy, simply decrease the number of peppers or remove the seeds from them prior to roasting in the oven. Thank you, please try this and let me know what you think!