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Chile Verde II

SUBMITTED BY: Clare PHOTO BY: Java_Girl

"A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese."

RECIPE RATING:

Read Reviews (90)

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PREP TIME	45 Min
COOK TIME	1 Hr 15 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

6 pounds cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

DIRECTIONS

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

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REVIEWS

Reviewed on Dec. 12, 2003 by Esmee

Delicious recipe for Chile Verde. The tomatillos do a great job of thicking it up towards the... MORE

Reviewed on Apr. 8, 2005 by MOTHEROF4BIGEATERS

I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how... MORE

Reviewed on Oct. 16, 2005 by Bob McD

I was begging for it when I made this--this is a family treasure at the in-laws and this is... MORE

Reviewed on Jul. 14, 2003 by APGREEN

This is excellent chile verde. I agree that you can probably cut down a bit on the chicken... MORE

Reviewed on Jan. 24, 2008 by Java_Girl

This was delicious! The flavor was just right and it was mild enough for my kids to eat. I... MORE

Reviewed on Sep. 9, 2006 by trizydlux

I tried this one with only minor modifications. I didnt have quite enough poblanos so... MORE

Reviewed on Sep. 12, 2003 by TOELESSINCA

My husband loves chile verde. We have a local restaurant that serves his favorite of all chile... MORE

Reviewed on Jul. 10, 2003 by Poookie

Really different and delicious! My husband claimed he didn't like stewed pork, but he kept... MORE

Reviewed on Jul. 6, 2008 by Debra

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Debra
Jul. 6, 2008

This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!

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4 users found this review helpful

This was the first time I made this. I read through the reviews and took advantage of... MORE

Reviewed on Feb. 5, 2006 by DCMHRM

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