Easy, Delicious Chile Verde Recipes

3 pounds cubed pork stew meat
2 tablespoons vegetable oil
1 large yellow onion
3 cloves garlic, minced
1-1/2 teaspoons sea salt
freshly ground pepper, to taste
1-1/2 teaspoons ground cumin
4-1/2 cups chicken broth
4 fresh poblano chile peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and chopped
1 yellow bell pepper, seeded and chopped
1-1/2 pounds fresh tomatillos, husks removed
1/2 bunch cilantro leaves, coarsely chopped

1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan.

2. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender.

3. Add cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.

4. Stir in poblanos, jalapenos and bell peppers.

5. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes. Serves 10.

Photo by MeTalkPirate1Day

1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2 jalapenos, seeds and ribs removed, chopped
2 Anaheim or Poblano chiles (optional)
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Olive oil
2 yellow onions
3 garlic cloves, peeled and finely chopped
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves

1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

2. Place tomatillos into blender. Peel the roasted garlic cloves and add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3. Season the pork cubes generously with salt and pepper. Heat olive oil in a large heavy-bottomed pot over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4. Pour off excess fat and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. Add the pork back to the pan. Add the oregano and tomatillo chile verde sauce to the pork and onions. Add enough chicken stock to cover meat. Add a pinch of ground cloves and a little salt and pepper.

5. Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice or warmed flour tortillas or freshly made corn tortillas.

Serves 8.

1 1/2 pounds chicken or pork boneless and diced to cubes
2 cups chicken broth
1 cup green chile sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted green chiles, seeded and diced (Anaheim or Poblano work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon sugar (optional)
3 tablespoons oil
2 cups water

1. Brown the chicken or pork in a small amount of lard or oil, over high heat.

2. Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours.

3. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.

3-1/2 to 4 pounds of chicken (I use leg quarters or thighs or whatever is on sale)
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
1-2 tablespoons cumin
4 cups chicken broth
2 poblano peppers, finely chopped
1 pound tomatillos, dehusked and coarsely chopped
salt and pepper to taste
1/4 cup flour

1. In a large stock pot, cook onion and garlic til soft. Stir in cumin and cook for a couple more minutes, stirring constantly.

2. Stir in chicken broth and poblanos.

3. Place chicken in broth mixture and bring to boil. Reduce heat and simmer 30 minutes, stirring occasionally and turning chicken pieces over after 15 minutes.

4. Puree tomatillos in food processor or blender. Add to stock pot. Simmer another 30 minutes.

5. Remove chicken from pot, cool enough to handle and remove meat from bones. Shred or pull chicken into small pieces.

6. Mix flour and 1/2 cup water in lidded jar. Close jar and shake to thoroughly mix flour and water. Stir into pot. Increase heat to high. Continue stirring until mixture thickens.

7. Add chicken to pot. Heat on medium until chicken is heated through.

3 tablespoons vegetable oil
1 1/2 pounds boneless pork loin chops, cut into bite-size pieces
1 1/2 cups instant brown rice, uncooked
1 (10.5 ounce) can condensed cream of chicken soup
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes
2 (4 ounce) cans diced green chile peppers
3 tablespoons chunky salsa
1/4 cup water
2 tablespoons ground cumin
1 cup shredded Colby cheese

1. Heat oil in a large saucepan or stock pot over medium-high heat. Add pork, and saute until browned. Drain off grease.

2. Add the rice, cream of chicken soup, black beans, tomatoes, green chiles, salsa and water. Season with cumin. Stir to blend, then bring to a boil. Simmer over medium heat for about 15 minutes, or until the rice is tender.

3. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). When the pork mixture is cooked, transfer to a 9x13 inch baking dish. Sprinkle cheese over the top.

4. Bake for 5 to 10 minutes, until cheese is melted. Serve with tortillas.

3 tablespoons olive oil
1 onion, chopped
2 pounds pork loin, cut into 1 inch cubes
1/2 cup all-purpose flour
3 (14.5 ounce) cans chicken broth
4 cups water
4 potatoes, peeled and cubed
8 green chile peppers, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can kidney beans, drained
3 cloves garlic, minced
salt and pepper to taste

1. In a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender.

2. Dredge the pork in the flour and add to the pot. Saute quickly until browned.

3. Add the broth, water, potatoes and chile peppers. Bring to a boil and reduce heat to low. Simmer for 15 minutes, or until potatoes are tender.

4. Add the black beans, kidney beans, garlic, and salt and pepper to taste. Simmer for 30 minutes or more.

Photo by kimll