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    You are in: Home / Recipes / En Fuego Chili Verde Recipe
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    En Fuego Chili Verde

    En Fuego Chili Verde. Photo by Sharlene~W

    1/1 Photo of En Fuego Chili Verde

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Amber Dawn's Note:

    Here is a great recipe for a chili that has no beans but a wonderful, smoky flavor. Serve with rice or warm tortillas. Add some diced avocado and sour cream for a full meal. This recipe is courtesy of Dan Blair and is the first recipe from a weekly recipe club I joined at work.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 whole white onions, chopped
    • 8 -10 garlic cloves
    • 1 teaspoon epazote (Native Mexican spice, you can substitute Marjoram)
    • 4 -5 lbs pork shoulder, cut into one-inch cubes
    • 8 fresh poblano chiles
    • 3 jalapenos, seeded and chopped
    • 3 jalapenos, with seeds, chopped
    • 3 cups chicken broth
    • 12 whole tomatillos, roasted and pureed in blender. (Canned Tomatillos or Tomatillo salsa works here too.)
    • 1 teaspoon ground cumin
    • sea salt
    • fresh ground pepper

    Directions:

    1. 1
      Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
    2. 2
      Brown Pork in pan with small amount of oil. Set aside.
    3. 3
      Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
    4. 4
      Add epazote and jalapenos stir until heated through.
    5. 5
      Add pork, cumin, tomatillos and two cups of chicken broth.
    6. 6
      Cook covered on low for two hours, adding broth as needed. (Don’t add too much, it will be too thin.
    7. 7
      The last 30 minutes, add poblanos.
    8. 8
      Salt and pepper to taste.
    9. 9
      The longer it cooks on low the better it is.
    10. 10
      Serve by itself with warm buttered tortillas or over rice.
    11. 11
      Great the next day.

    Ratings & Reviews:

    • on December 27, 2007

      45

      This was great for us, as my husband is still being introduced to my family roots and food. This was missing something, that I can't quite put my finger on, but this is the closest to my grandmother's recipe that I've found yet. Thanks, Amber Dawn...you're quickly becoming our go-to gal for great recipes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 31, 2007

      55

      *****I was afraid "en fuego" meant hot, but my husband assured me it is grilled or charred. Not spicy hot at all--the epazote gives this chile verde an authentic, earthy flavor. I used canned tomatillos and the whole 3 cups of broth and cooked it to the point where the pieces of meat were starting to shred when I stirred the pot. Delicious! 10/6/05

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2006

      55

      This was great. My husband is from Mexico so he always wants Mexican food. He loved this. We ate it like a burrito the first day with the chile verde in the middle and on top. Served with rice and beans. The second day we put it in a flour tortilla and topped it with tomatillo salsa, queso fresco, sour cream, and avacado. Yummy!

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

    Read All Reviews (6)

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    Nutritional Facts for En Fuego Chili Verde

    Serving Size: 1 (455 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 805.5
     
    Calories from Fat 504
    62%
    Total Fat 56.1 g
    86%
    Saturated Fat 19.2 g
    96%
    Cholesterol 214.7 mg
    71%
    Sodium 585.5 mg
    24%
    Total Carbohydrate 16.1 g
    5%
    Dietary Fiber 3.2 g
    12%
    Sugars 8.1 g
    32%
    Protein 57.0 g
    114%

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