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Chile Verde
Tender pork shoulder slow-simmered in roasted green chiles and tomatillos. This authentic Mexican chili verde is rich, flavorful, and comforting.
👥 8 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 15 min🔥 Cook: 2h👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
- ●blender
- ●pot
- ●dutch oven
📝 Preparation Steps
1
Roast vegetables
2
Broil
3
Preheat oven to broil.
4
Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic.
large garlic cloves (not peeled)6minced garlic1 tablespoon
5
Roast
6
To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers. Roast until the skins begin to turn brown.
jalapenos (seeds and ribs removed, chopped)2poblano pepper1
7
Remove the pan from the oven.
8
Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos.
9
Prepare sauce
10
Remove the skins of peppers and the paper from the garlic.
large garlic cloves (not peeled)6minced garlic1 tablespoon
11
Puree
12
Place in a blender the tomatillos, garlic, cilantro, oregano, and jalapeno peppers. Puree until the mixture is smooth.
large garlic cloves (not peeled)6minced garlic1 tablespooncilantro (washed, cleaned, and chopped)1 cupdried oregano1 tablespoon
13
Prepare meat
14
Cut
15
While the peppers are cooling, cut the pork into bite-sized pieces. Salt the pork.
salt
16
Sear
17
Add a couple of tablespoons of extra virgin olive oil to a large Dutch oven over,medium-high heat. Brown the pork on all sides in a cast iron dutch oven, or in a large pot. Do this in small batches so the pork browns evenly. Remove pork as it browns and set aside.
extra virgin olive oil2 tablespoons
18
Saute
19
Add the chopped garlic, oregano, and chopped onions in the same dutch oven until they become translucent. Remove the cooked garlic and onions from the pot at place in a blender.
large garlic cloves (not peeled)6minced garlic1 tablespoondried oregano1 tablespoon
20
Add the cooked peppers to a blender.
21
Pour the chicken stock into the pan and be sure to scrape up the browned bits.
chicken stock4 cups
22
Place a couple of cups of the stock into the blender, and puree the mixture until it is fairly smooth.
23
Combine the sauce and the pork
24
Add the green sauce from the blender to the pot.
25
Simmer on low for about ⏱️ 2 hours or until the pork is tender.
Nutrition Facts
calories
422 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
356 mg
protein Content
55 g
cholesterol Content
146 mg
carbohydrate Content
14 g
saturated Fat Content
6 g
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