Chile Verde

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  • 1 1/2 pounds tomatillos
  • 5 garlic cloves, not peeled
  • 2 Anaheim or Poblano chiles, halved (optional)

Arrange these on a baking tray, cut sides of the tomatillos and peppers down, and broil (or roast) these for 5-10 minutes until tomatillos start to blacken and peppers can be peeled. Peel the garlic, remove skin, stem and seeds of the peppers, and place in food processor or bowl.

  • 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil

Fry the pork in batches until well browned, removing from pan.

  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped

Pour off all but 2 tb of oil from pan, then fry the onions and garlic until starting to brown.

  • 2 jalapenos, seeds and ribs removed, chopped
  • 1 bunch cilantro leaves, cleaned and chopped
  • 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 cups chicken stock
  • Pinch of ground cloves

Add all to the food processor or bowl. Chop all with a food processor or whir in the bowl to make the sauce.

Throw everything into the pan, bring to a boil, and simmer uncovered 2 to 3 hours.

This recipe has no salt added. Most people will want to add some.

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