Savory Pork Chile Verde
This Savory Pork Chile Verde is a delightful and rich dish that has evolved over the years into a family favorite. Full of flavor, it can be enjoyed in a variety of ways: over hearty bean and beef burritos, crisply fried chimichangas, or simply as a comforting stew served with warm tortillas. The versatility of this dish allows you to adjust the level of heat and spices according to your taste, making it suitable for every palate. Plus, it's easy to make in large batches, so you can freeze some for later enjoyment. For busy evenings, consider using a large can of green enchilada sauce in place of fresh tomatillos for a quicker option. Whether you're feeding a crowd or just your family, this Chile Verde can be the star of the meal while allowing for personal variations to suit everyone's preferences.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
pork roast
2-3 lbs (pre-diced or cubed after cooking)
lard or bacon grease
2 tablespoons (melted)
onion
1 large (chopped (optional))
garlic
1 head (minced)
flour
6 tablespoons (for thickening)
canned tomatoes
15 ounces (drained)
green chilies
2 cups (diced)
tomatillos
2 cups (diced)
jalapeños
2-4 teaspoons (optional)
water or chicken broth
5 cups (for the base)
ground chili powder
1 tablespoon (or to taste)
salt
1 teaspoon (for seasoning)
cumin
2 tablespoons (to taste)
oregano
2 teaspoons (for flavor)
Instructions
1
In a large pot, simmer the pork roast until the meat is tender and easily pulls away from the bone. Alternatively, for quicker preparation, use pre-diced pork, browning it with onion and garlic.
2
Allow the cooked meat to cool enough to handle, then cube it into bite-sized pieces.
3
In a food processor, blend half of the diced green chilies and tomatillos until smooth. Set aside.
4
In the same large pot, melt either lard or bacon grease over medium heat.
5
Add the onions and minced garlic to the pot and sauté until the onions become tender but do not brown.
6
Sprinkle the flour over the onion and garlic mixture, stirring until it absorbs all the fat.
7
Gradually pour in the water or chicken broth while stirring constantly. Cook until the mixture comes to a boil and thickens slightly.
8
Stir in the cubed pork, drained tomatoes, remaining chopped tomatillos, diced green chilies, blended tomatillos, and jalapeños (if using).
9
Season with cumin, oregano, salt, and ground chili powder. Start with smaller amounts and adjust to your taste, allowing the mixture to simmer for a few minutes after each addition.
10
Let the chili simmer gently for at least one hour, stirring occasionally to prevent sticking to the pot. The longer it cooks, the better the flavor.
11
If you prefer a heartier stew, add cubed potatoes about 20 minutes before serving.
12
Serve hot with warm tortillas, or over burritos topped with cheese, lettuce, tomatoes, and sour cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Pork Chile Verde?
Savory Pork Chile Verde is a rich and flavorful dish that can be served as a comforting stew or used as a filling for burritos and chimichangas.
What kind of meat is used in this recipe?
The recipe calls for 2-3 lbs of pork roast, which is simmered until tender and then cubed.
Can I use pre-diced pork for a faster meal?
Yes, you can use pre-diced pork. Simply brown it with onion and garlic to save time.
What fats are recommended for sautéing the aromatics?
The recipe suggests using either 2 tablespoons of lard or bacon grease for authentic flavor.
How much garlic is included in the Savory Pork Chile Verde?
This recipe uses one full head of minced garlic for a robust flavor profile.
How is the sauce thickened?
The sauce is thickened by stirring 6 tablespoons of flour into the sautéed onion and garlic mixture before adding liquid.
Should the canned tomatoes be drained?
Yes, the 15 ounces of canned tomatoes should be drained before being added to the pot.
How are the tomatillos prepared?
You will need 2 cups of diced tomatillos; half are blended until smooth, while the other half are added whole to the stew.
What can I use as a shortcut for fresh tomatillos?
A large can of green enchilada sauce can be used as a quicker alternative to fresh tomatillos.
How many green chilies are required?
The recipe calls for 2 cups of diced green chilies.
Is this dish very spicy?
The heat level is adjustable. You can add 2-4 teaspoons of optional jalapeños or adjust the chili powder to suit your preference.
What liquid base is used for the stew?
You can use 5 cups of either water or chicken broth as the base for the Chile Verde.
How much cumin is added to the recipe?
The recipe suggests starting with 2 tablespoons of cumin and adjusting to your personal taste.
What other dried herbs are used?
In addition to cumin and chili powder, 2 teaspoons of oregano are used for added flavor.
How long should the Chile Verde simmer?
It should simmer for at least one hour, though cooking it longer will further improve the flavor.
Can I add potatoes to the recipe?
Yes, for a heartier stew, you can add cubed potatoes about 20 minutes before you plan to serve the dish.
How should the dish be served?
Serve it hot with warm tortillas, or ladle it over burritos topped with cheese, lettuce, tomatoes, and sour cream.
Is it possible to freeze the leftovers?
Yes, this dish is easy to make in large batches and freezes very well for later enjoyment.
Do I need to blend all of the green chilies?
No, only blend half of the diced green chilies and tomatillos until smooth; the rest are added as-is for texture.
What is the role of the onion in this recipe?
One large chopped onion is sautéed with garlic to provide a savory flavor base, though it is marked as optional.
What is the recommended amount of salt?
The recipe calls for 1 teaspoon of salt, which can be adjusted during the simmering process.
Can I use this recipe for chimichangas?
Yes, this pork mixture is perfect for filling and then crisply frying chimichangas.
How much ground chili powder should I use?
The recipe suggests 1 tablespoon of ground chili powder, but you can add it gradually to control the flavor.
Should the pot be stirred while simmering?
Yes, you should stir occasionally to prevent the mixture from sticking to the bottom of the pot.
When do I add the cooked pork back into the pot?
The cubed pork is stirred in after the liquid base has come to a boil and thickened slightly.
What category of food does this fall into?
This dish is categorized as Tex-Mex comfort food and serves as a versatile savory stew.
Is the garlic sautéed until brown?
No, the onion and garlic should be sautéed until the onions are tender, but they should not be allowed to brown.
How many ingredients are in this recipe?
There are 14 ingredients listed for this Savory Pork Chile Verde recipe.
How should the pork be prepared if simmering from a whole roast?
Simmer the roast until it is tender enough to pull away from the bone, let it cool, and then cube it into bite-sized pieces.
Can I adjust the spices during cooking?
Yes, the recipe recommends adding smaller amounts of seasonings and letting the mixture simmer for a few minutes before adjusting further.