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    You are in: Home / Recipes / Authentic Chili Verde (Pork and Green Tomatillo Stew) Recipe
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    Authentic Chili Verde (Pork and Green Tomatillo Stew)

    Authentic Chili Verde (Pork and Green Tomatillo Stew). Photo by tazzz70

    1/2 Photos of Authentic Chili Verde (Pork and Green Tomatillo Stew)

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Johnney's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large stock pot over high heat sear the pork in the vegetable oil until browned.
    2. 2
      Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
    3. 3
      Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
    4. 4
      Add the cumin, then stir in pork and chicken stock.
    5. 5
      Simmer for 1/2 hour.
    6. 6
      Add in poblanos, jalapenos and bell peppers.
    7. 7
      Puree the tomatillos and cilantro in a blender, and add them to the pot.
    8. 8
      Cook for an additional 30 to 45 minutes.
    9. 9
      Serve with Mexican/Spanish rice and refried beans.

    Ratings & Reviews:

    • on November 08, 2010

      55

      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!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (47)

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    Nutritional Facts for Authentic Chili Verde (Pork and Green Tomatillo Stew)

    Serving Size: 1 (483 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 372.3
     
    Calories from Fat 197
    53%
    Total Fat 21.9 g
    33%
    Saturated Fat 6.7 g
    33%
    Cholesterol 85.8 mg
    28%
    Sodium 1092.9 mg
    45%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.0 g
    20%
    Protein 32.8 g
    65%

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