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Chile Verde Recipe

Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8 servings
Author olives-n-okra

Ingredients

  • pounds tomatillos
  • 2 jalapeno peppers
  • 4 Poblano peppers
  • 2 green bell peppers
  • 1 bunch cilantro chopped
  • 1 teaspoon cumin
  • 6 cloves garlic
  • teaspoons salt
  • Pepper
  • 3½ -4 pounds pork shoulder or butt cut into 1-2 inch cubes
  • 3 tablespoons extra virgin olive oil plus extra
  • 2 medium white or yellow onions. chopped
  • 2 cups chicken broth plus extra

Instructions

  • Stem, seed, and cut peppers in pieces; remove husks from tomatillos. Rinse well.
  • In a blender or food processor, add tomatillos, peppers, garlic, cilantro, salt, and cumin and pulse until ingredients are mixed well and remaining pieces are small.
  • In a large saucepan, brown pork cubes in olive oil, a few at a time. Repeat until all pork cubes are brown. Remove from pan and set aside.
  • Cook onions until tender. Return pork to the pan; add tomatillo sauce, and 2 cups of chicken broth.Mix well.
  • Bring to a boil and cook for about 1 minute then reduce to a simmer. Cook, uncovered, until pork is tender, about 2-3 hours. Adjust salt and pepper as needed.

Notes

For a soupier consistency, add up to an additional 2 cups of chicken broth. Adjust salt and pepper as desired.