Chile Verde

Recipe by Steve Dunham
READY IN: 2hrs 30mins




  • Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
  • Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
  • Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
  • [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
  • Coat Pork in flour, salt and pepper. Brown and set aside.
  • Add onions and garlic to pan, cook until onions are golden brown.
  • Add chiles, tomatillos, and tomatoes. Fry for about 10min.
  • Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
  • Season to taste with salt and pepper.
  • [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
  • [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.