Prep 30 mins
Cook 1 hr 30 mins
This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.
- 1 1⁄2 lbs cubed pork stew meat
- 1⁄16 cup vegetable oil
- 1⁄2 large yellow onions
- 1 1⁄2 cloves garlic, minced
- 1⁄4 tablespoon sea salt
- 1⁄4 to taste fresh ground pepper, to taste
- 1⁄4 tablespoon ground cumin
- 1 1⁄8 quarts chicken broth
- 2 fresh poblano chiles, seeded and chopped
- 1 fresh jalapeno peppers, seeded and chopped
- 1⁄2 yellow bell peppers, seeded and chopped
- 3⁄4 lb fresh tomatillos, husks removed
- 1⁄4 cup cilantro leaf, coarsely chopped
- 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.
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!!!!
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.
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!