Chile Verde (La Frontera-Style)

Submitted by Cook It Up!!!!!

"Because you can never have enough chile verde recipes , today we're running Marcus Grymme's recipe for DeeAnn Haroldsen and Bethany Layton and all you other La Puente and La Frontera lovers out there. Grymme used to live in Utah and has spent years sampling chile verdes in other parts of the country and Mexico in an attempt to duplicate the Utah dish until he decided to make his own. After numerous experimental batches, the key, Grymme says, is to use "tomatoes and tomatillos." Grymme thinks this recipe comes pretty close."

 

• Ready In: 4hrs 30mins
• Ingredients: 19
• Yields: 1 Cups
• Serves: 12

ingredients

• 2 lbs pork roast
• 10 tomatillos, stems and papers removed, cut into large chunks
• 6 small jalapeno chiles, stems and seeds removed, cut into pieces
• 6 serrano chilies, stems and seeds removed, cut into pieces
• 3 anaheim chilies (optional)
• 1⁄2 cup fresh cilantro
• 1 (4 ounce) can green chilies
• 1 (10 ounce) can diced tomatoes
• 1 (7 ounce) can tomato sauce
• 2 cups chicken broth
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1⁄4 cup all-purpose flour
• 2 tablespoons olive oil, plus more as needed
• 1 large onion, chopped, some reserved for garnish
• 1 tablespoon garlic, minced
• 2 tablespoons cornstarch
• 2 ounces cold water

directions

1. In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
2. Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
3. Turn the slow-cooker on high heat and cover.
4. Meanwhile, dust the pork with flour, salt and pepper.
5. In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
6. Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
7. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
8. Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
9. Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.

Reviews

[jkrudy]

Made this today. It was amazing. Started at midnight. 2 hours prep, 2 hours on high, 8 hours on low. Made for a great lunch the whole family enjoyed. Can't wait for leftovers for dinner. I uploaded some pics. It started out very verde but after the first 2 hours it started turning brown like what they serve at La Frontera (not sure why) but loved it!

 

[Brian K.]

I'm Making this today.....

 

[Kris B.]

Has anyone made this