1/2 Photos of Chile Verde Con Cerdo (Green Chili With Pork)
Karen From Colorado's Note:
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
My Private Note
The ingredient amounts have been scaled to the new serving size. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size.
- 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
- 2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
- 1 large chopped onion (not traditional) (optional)
- 1 head minced garlic (taste great, but also helps prevent heart burn)
- 6 tablespoons flour
- 1 (15 ounce) can tomatoes, drained
- 2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
- 3 large tomatillos, husks removed and coarsely chopped (optional)
- 2 -4 teaspoons jalapenos (optional)
- 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
- 2 tablespoons ground cumin (or to taste)
- 2 tablespoons ground chili powder (or to taste) (optional)
- 1 teaspoon salt
- 1Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
- 2Cool meat enough to handle.
- 3Cube cooked pork into bite size pieces.
- 4Process 1/2 of the green chilies until smooth.
- 5In the same large pan, melt the lard or bacon grease (or heat oil).
- 6Add onions and garlic; sauté until tender but not brown.
- 7Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- 8Add broth or water.
- 9Cook and stir until mixture comes to boil and is slightly thickened.
- 10Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first).
- 11Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- 12Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- 13If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- 14Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
- 15Leave pork out for a vegetarian green chili sauce.
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Nutritional Facts for Chile Verde Con Cerdo (Green Chili With Pork)
Serving Size: 1 (214 g)
Servings Per Recipe: 15
- Amount Per Serving
- % Daily Value
- Calories 122.1
- Calories from Fat 39
- Total Fat 4.3 g
- Saturated Fat 0.9 g
- Cholesterol 41.7 mg
- Sodium 408.7 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 0.8 g
- Sugars 1.3 g
- Protein 14.4 g