(88 votes, average: 3.53 out of 5)
Loading ...Chile Verde is a great Authentic Mexican recipe, and while it takes some time, the results are worth it! Chile Verde freezes well, and can be stored for a few months in the freezer.
2 pounds Pork shoulder or Butt, chopped into 1 inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico green chiles
1 cup canned crushed tomatoes
10 ounces canned tomatillos, roughly chopped
3 cups water
1 tablespoon ground cumin
1 tablespoon Mexican Oregano, dried
1 teaspoon salt and pepper, to taste
Bring water, cumin, oregano and salt and pepper to just boiling in a large stockpot and add pork. Reduce heat to just simmering and cook for 1 hour.
About 40 minutes after the pork starts simmering, place the vegetable oil in a saucepan and warm to medium heat. Add onion and saute until well softened, about 5 minutes. Stir in garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile, tomatoes and tomatillos and saute for 5 minutes.
After pork has simmered for an hour, add the ingredients from saucepan. Taste and adjust cumin and oregano as necessary. Reduce heat to a low simmer and cook for another hour, or until pork is tender. REMEMBER - the stock will reduce, so resist the urge to add salt at this point. About 15 minutes before ready, taste and add salt if needed. If you like your green chile thicker, take 2 tablespoons of cornstarch and mix with liquid from pot in small bowl. Mix together and add to pot.
Taste and serve with warmed flour tortillas and refried beans.
7 responses so far ↓
1 AO // May 10, 2009 at 12:30 pm
I find this recipe confusing – after simmering the pork in the stockpot, we remove it from the water and add to stockpot all contents from the saute pan. Then, we simmer in the stockpot for 45 minutes… When does the pork get added back to the stockpot? Or does it not? Recipe is very unclear.
2 admin // Dec 13, 2009 at 9:53 pm
Thanks for the comment, and I agree, it looked a bit confusing, so I changed the recipe. I’ve been making this a bit different lately, and I like the results better than the original green chile recipe that was here.
3 lizza // Mar 3, 2011 at 4:28 pm
it is so clear “after the pork is simmer form an hour…ADD the ingredients from the saucepan. That means the one that you saute.
4 Bambi // May 28, 2011 at 11:12 am
I didn’t see any part in there that says take the pork out of the stock. I understand them clearly. I really want to try this one out.
5 Carolyn // Jul 20, 2011 at 8:55 am
What happened to the deep frying? When I had this dish on several occasions it’s been cooked till just tender then deep fried and served with the salsa verde on the top.
6 The role of pork in authentic Mexican food recipes - Chicken Recipe, Beef Recipe, cake recipe, food network, how to cook - Chicken Recipe // Jul 21, 2011 at 7:38 am
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7 AMO // Sep 15, 2011 at 8:12 pm
I thought the cooking direction was clear. I was married to a hispanic and he showed me different variations of cooking chile verde, spanish rice, enchiladas, or even making salsa. Like any place, it depends on the region and your taste.
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