Authentic Chili Verde (Pork and Green Tomatillo Stew)

Name: Authentic Chili Verde (Pork and Green Tomatillo Stew)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 20 serving(s)
Ingredients: 6 lbs cubed pork stew meat; 1/4 cup vegetable oil; 2 large yellow onions; 6 cloves garlic, minced; 1 tablespoon sea salt; fresh ground pepper, to taste; 1 tablespoon ground cumin; 4 1/2 quarts chicken broth; 8 fresh poblano chiles, seeded and chopped; 4 fresh jalapeno peppers, seeded and chopped; 2 yellow bell peppers, seeded and chopped; 3 lbs fresh tomatillos, husks removed; 1 cup cilantro leaf, coarsely chopped

Community Pick

Submitted by Johnney

"This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans."

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Authentic Chili Verde (Pork and Green Tomatillo Stew) created by tazzz70

Ready In:: 2hrs
Ingredients:: 13
Serves:: 20

ingredients

6 lbs cubed pork stew meat
¹⁄₄ cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
fresh ground pepper, to taste
1 tablespoon ground cumin
4 ¹⁄₂ quarts chicken broth
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 cup cilantro leaf, coarsely chopped

directions

In a large stock pot over high heat sear the pork in the vegetable oil until browned.
Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
Add the cumin, then stir in pork and chicken stock.
Simmer for 1/2 hour.
Add in poblanos, jalapenos and bell peppers.
Puree the tomatillos and cilantro in a blender, and add them to the pot.
Cook for an additional 30 to 45 minutes.
Serve with Mexican/Spanish rice and refried beans.

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Followed the recipe to a T. It turned out great. We served over Spanish rice. Garnished with a dollop of sour cream and juice from a lime wedge. Corn tortillas on the side. Leftovers were gone in two days.... Thanks for sharing!

Luke.Romero
We omit the jalapenos and serve with a dollop of sour cream and juice from fresh lime wedges. Corn tortillas on the side. Can also use canned tomatillos when in a rush.

Luke.Romero
I was wondering how much stuff to use if I’m doing only 2 lbs of pork? I want to make this recipe today!! I would greatly appreciate it!!

mommyloveseaidynn
How can I make those so it is only mild to moderately spicy?

Rachael G.
I make a lot of chili verde each year, it's one of my most requested potluck dishes and this recipe looks very close to what I do. I visited here to see suggestions on making the dish without roasting the tomatillos first. I digress, this can be a great dish without breaking the bank. To thicken this chili I use xanthan (sometimes called xanthan gum). It takes very little powder, it is clear, shiny and flavorless when fully mixed (and adds no net carbs). With a little practice you will get just the right consistency. To keep it from lumping up mix, first in a separate bowl until smooth, I like to use oil or butter but you can use plain water. I would start off with 1 teaspoon for this recipe and add more (premixed) to achieve the body you like. Stir it in to your chili well and let it sit for a couple of minutes before you decide if you want more.

Garyods

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RECIPE SUBMITTED BY

Johnney

Bakersfield, California

I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today. I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love" Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: <A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4">

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