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    You are in: Home / Recipes / Chile Verde Recipe
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    Chile Verde

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Steve Dunham's Note:

    This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)

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    Units: US | Metric


    1. 1
      Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
    2. 2
      Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
    3. 3
      Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
    4. 4
      [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
    5. 5
      Coat Pork in flour, salt and pepper. Brown and set aside.
    6. 6
      Add onions and garlic to pan, cook until onions are golden brown.
    7. 7
      Add chiles, tomatillos, and tomatoes. Fry for about 10min.
    8. 8
      Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
    9. 9
      Season to taste with salt and pepper.
    10. 10
      [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
    11. 11
      [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.

    Ratings & Reviews:

    • on November 25, 2006


      The chili was a big hit in my house and definitely a keeper. I've never tried Tomatillos before and I think they added an additional layer of flavor to this already delicious-tasting stew. The only thing I did different was to use Caldo con Sabor de Pollo--my standard when using anything requiring chicken broth. This is good to eat on those cold, winter days and the outcome is worth the effort (least favorite part: peeling & seeding the peppers). Thanks for sharing this wonderful recipe!!

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    • on August 20, 2006


      I really enjoyed it and the DW loved it. Great Job! We will definately fix again

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


    Nutritional Facts for Chile Verde

    Serving Size: 1 (350 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 430.4
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 9.6 g
    Cholesterol 107.3 mg
    Sodium 358.1 mg
    Total Carbohydrate 13.6 g
    Dietary Fiber 1.9 g
    Sugars 5.0 g
    Protein 29.7 g

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