Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / En Fuego Chili Verde Recipe
    Lost? Site Map

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    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


    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


      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'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


      *****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


      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)


    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
    Total Fat 56.1 g
    Saturated Fat 19.2 g
    Cholesterol 214.7 mg
    Sodium 585.5 mg
    Total Carbohydrate 16.1 g
    Dietary Fiber 3.2 g
    Sugars 8.1 g
    Protein 57.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes