Authentic Chili Verde (Pork and Green Tomatillo Stew)

"This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans."
 
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photo by Tammy Z. photo by Tammy Z.
photo by Tammy Z.
photo by Petar photo by Petar
Ready In:
2hrs
Ingredients:
13
Serves:
20
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ingredients

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directions

  • In a large stock pot over high heat sear the pork in the vegetable oil until browned.
  • Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
  • Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
  • Add the cumin, then stir in pork and chicken stock.
  • Simmer for 1/2 hour.
  • Add in poblanos, jalapenos and bell peppers.
  • Puree the tomatillos and cilantro in a blender, and add them to the pot.
  • Cook for an additional 30 to 45 minutes.
  • Serve with Mexican/Spanish rice and refried beans.

Questions & Replies

  1. How can I make those so it is only mild to moderately spicy?
     
  2. I was wondering how much stuff to use if I’m doing only 2 lbs of pork? I want to make this recipe today!! I would greatly appreciate it!!
     
  3. Is there anything I need to do to the tomatillos before blending them? This is my first time ever using these ??
     
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Reviews

  1. My husband is a gourmet cook and I am a tough critic, but I have to give this recipe 5 stars, hands down! This is by far the best chili verde recipe we've tried. I, like other readers, cut the chicken broth in half and let it simmer on low for 3 hours. I used pork tenderloin and added a few more jalapenos because we enjoy the spice! It turned out INCREDIBLE! We had our Pastor's family and a visiting Pastor and his wife over and everyone loved it! Great Recipe!
     
  2. I used pork tender loin instead of pork stew meat -- all I had. I ended up cooking the stew for a total of 3-4hours to reduce the amount of liquid to thicken up. Wow, wow, wow - yep, I said it 3 times. Pork was fall apart tender. Liquid was velvety and thick (after the extra cooking time); extremely flavorful. This is one of those recipes that will be in my 'go-to' vault.
     
  3. I just moved to Texas and had never had chili verde, but have tried some other things with poblanos and this seemed like something that sounded really wonderful. Little did I know......this turned out INCREDIBLE the 1st time, and the flavors are amazing!! I did read all the reviews 1st, and used less of the liquid which made it a very hearty stew- sort of chili, the way we really like it! I might try chicken next time just to make it a little more heart-healthy. All in all, a definite keeper and will be going to this recipe many times in the future for a crowd pleaser!!!!
     
  4. This is an amazing recipe. It is a must try for those of you who grow tomatillos, as the plants are prolific. We have enjoyed this authentic soup several times, enjoying it as written. We have found that we prefer substituting chicken for the pork & to increase the quantity of tomatillos by another pound. We serve it over rice as the recipe is a litte thin (we don't try to tweak it though because the flavor is SIMPLY AMAZING)!!!! Everyone that has tried this has asked for the recipe. Make it... you will not be disappointed.<br/>Thank you for a keeper!
     
  5. Delicious chili verde! I let it simmer for about 3 hours to get the pork and peppers to be nice and tender. I only used 2 cups of stock/broth, which was plenty since the pork and peppers release a ton of liquid as they simmer. In fact, next time I'd add only 1 cup of broth. This stew paired well with a Mexican rice side dish and a fresh cilantro garnish. Thanks for posting!
     
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Tweaks

  1. We omit the jalapenos and serve with a dollop of sour cream and juice from fresh lime wedges. Corn tortillas on the side. Can also use canned tomatillos when in a rush.
     
  2. The consistency/body to make a bit more substantial
     
  3. This is an amazing recipe. It is a must try for those of you who grow tomatillos, as the plants are prolific. We have enjoyed this authentic soup several times, enjoying it as written. We have found that we prefer substituting chicken for the pork & to increase the quantity of tomatillos by another pound. We serve it over rice as the recipe is a litte thin (we don't try to tweak it though because the flavor is SIMPLY AMAZING)!!!! Everyone that has tried this has asked for the recipe. Make it... you will not be disappointed.<br/>Thank you for a keeper!
     
  4. I used pork tender loin instead of pork stew meat -- all I had. I ended up cooking the stew for a total of 3-4hours to reduce the amount of liquid to thicken up. Wow, wow, wow - yep, I said it 3 times. Pork was fall apart tender. Liquid was velvety and thick (after the extra cooking time); extremely flavorful. This is one of those recipes that will be in my 'go-to' vault.
     
  5. Very good! I've made chili verde often with chicken and chilis - it was fun to use pork and tomatillos! I made this in the crockpot. Started early in the morning and cooked slowly throughout the day. I used a cut-up pork tenderloin, and regular green peppers instead of pablanos and jalapenos as my kids don't tolerate the heat. Added a few cans of pinto beans to make this a little thicker. This turned out flavorful, interesting and filling.
     

RECIPE SUBMITTED BY

<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"><P> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE><P> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"></b>
 
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