En Fuego Chili Verde

Recipe by Amber Dawn
READY IN: 3hrs 20mins


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


  • 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.
  • Brown Pork in pan with small amount of oil. Set aside.
  • Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
  • Add epazote and jalapenos stir until heated through.
  • Add pork, cumin, tomatillos and two cups of chicken broth.
  • Cook covered on low for two hours, adding broth as needed. (Don’t add too much, it will be too thin.
  • The last 30 minutes, add poblanos.
  • Salt and pepper to taste.
  • The longer it cooks on low the better it is.
  • Serve by itself with warm buttered tortillas or over rice.
  • Great the next day.