Pete's & Olga's Chili Verde

Submitted by Pete from Tres Pinos

"Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Serves: 6

ingredients

• 1360.77 g boneless pork shoulder, in 1 inch cubes
• 88.74 ml olive oil
• 1 yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 3 green onions, sliced thin
• 5 garlic cloves, minced
• 2 serrano peppers, minced
• 4.92 ml cumin
• 7.39 ml oregano (Mexican)
• 793.78 g can green enchilada sauce (Las Palmas)
• 453.59 g green enchilada sauce (small can or Herdz)
• 177.44 ml cilantro, chopped

directions

1. Boil pork gently for 20 minutes.
2. Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
3. Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
4. Add pork.
5. Then add enchilada sauce and green sauce.
6. Simmer, covered about 45 minutes.
7. Just before done check for seasonings and add cilantro.

Reviews

[Sooz Cooks]

I absolutely love this! I didn't exactly follow the directions. I left out the bell pepper and used a white onion instead of green. I assumed when the Chef says "green enchilada sauce" the second time (16 oz) he means the Herdz salsa verde, so that is what i used. I browned the pork and onions in the olive oil and then just dumped in the rest of the ingredients and simmered for about 4 hours. Delicious over rice, or to smother burritos. The flavor is authentic as far as I am concerned!

 

[lanesmom]

Made this for a bunch of friends that are Latino, they gave me great remarks. I also used jalapeno instead of serrano peppers for my own taste. Also, instead of shoulder I used tenderloin; instead of boiling meat, I browned it off and cooked everything in my slowcooker.

 

[bad kitty 1116]

I made this last week and it was great! It was very similar to the recipe I always use except it added the oregano and cumin which made it even tastier. I always boil the pork for 1 hour before doing the other steps and I use pork stew meat. I use La Victoria Enchilada sauce because we like it alot better than Las Palmas. I usually let it simmer for an hour and garnish it with green onions, cilantro and cheese. I serve it with homeade rice and bean and tortillas-it melts in your mouth and is one of our favorite meals. Great recipe, this is the best method for making chili verde! Thanks!

 

[cookingbee]

This is a great recipe. Loved all the spices, I toned it down a bit and used 1 jalepeno pepper instead of the serrano peppers. Thanks for sharing.

 

[btstoddard]

By far the best chili verde I have ever eaten. I make this for my wife and 3 children at least once a month. It is our favorite meal.