Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pork Chile Verde

I’m makin’ keto friendly pork chile verde in the crockpot today. Started it at 0715 this mornin’. Oughta be just right at about 1315 this afternoon.

Looks delicious!!

Just got done eating a batch myself.

Recipe?

olive oil
a buncha boneless pork cut into small cubes
a buncha tomatillos husked and chopped
a schit ton of Pueblo chiles chopped
a buncha minced garlic
a buncha diced onion
some salt
some lime juice
some black pepper

brown the pork in a large pan with the olive oil
put the browned pork in a crockpot
add everything else
cover and cook on low in the crockpot for 6 hours

garnish with sour cream, grated cheese, diced tomatoes, and diced habaneros and jalapeños

I like to eat it from a bowl with the garnishes above. But you could put it in flour tortillas or corn taco shells or even enchiladas or a Chipotle type salad. It’s pretty versatile.

Nice. I need to make another pot. I throw nopales in mine.

Great recipe. I add a few diced jalapeños to mine and a little cumin.

Here's mine. Roughly. Heavy blackened peppers. eat the day after making. Really crust the pork during initial cook, very high high heat but don't cook all through. Top with diced cilantro, and fresh squeezed lime...

Ingredients
▢3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
▢salt and freshly ground black pepper
▢2 Tablespoons oil (vegetable or canola oil)
▢1 large yellow onion , chopped
▢3 cloves garlic , minced
▢1/2 Tablespoon ground cumin
▢1/2 Tablespoon dried oregano leaves
▢2 cups low-sodium chicken broth
▢4 fresh poblano chiles , seeded and sliced in half
▢2 fresh jalapeño peppers , seeded and sliced in half (*see note)
▢1.5 pounds fresh tomatillos , husks removed
▢1/2 cup fresh cilantro , coarsely chopped
Instructions
Season pork pieces on all sides with salt and pepper.
Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
Remove the pork from the pot. Add a little additional oil to pan, if needed.
Add onion and saute until tender. Add garlic and cook for 30 seconds.
Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
Reduce heat to medium-low, cover, and simmer for 2-4 hours.
Meanwhile, make the sauce.
Place rack on second to top level of oven and turn the oven to high broil.
Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
Add the peppers, tomatillos and cilantro to a blender and puree.
Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes

.

Good Lord that looks good. Gonna try that one.

I like how you measure.

All of it looks great.

I need to find a way to get some Pueblo chiles. I can get fresh Hatch here, but I don't think Pueblo.

I got a buncha smoked pork butt in the freezer that I think I’ll dice up and try this. Never had Chile verde but it looks good.

It’d be good with Hatch’s too. Pueblo’s are typically meatier and hotter than the Hatch’s are.

ps: To me, Mexican crema is even better than regular sour cream with Mexican food.

Now I have to go to the freezer and get out a container!

Looks delicious.

Absolutely.....

+++ for the nopales--only bobwire fence ya can eat! You guys are makin' me hungry!!!

This thread is inspiring.

With his coffee cup.

TAG

I use the same method of measurement with dishes I’m familiar with. If it’s a new one, I’ll use accurate amounts.

Looks good, I'll have to give it a try.

The best chili verde that I've yet to eat came from a little restaurant in Bellevue, NE, called Lil' Burro. I can justify the 40 mile round trip just to have a bowl of their chili verde for lunch, 'cause the rest of the food on their menu is just okay.

Dang it, now I need to get some Pueblos for sure

My in-laws live in CO, and I could probably get them to send me some. Looks like some farms ship fresh peppers when in season.

I'd like to visit the Pueblo and Hatch festivals sometime as well.

Try Di Santi farms
29114 South Rd
Pueblo, CO, CO 81006
(719) 948-2526
www.disantifarms.com

For years I have been buying 1-2 bushels of Pueblo and Poblano chilies from them (they roast on the premises).

PS That green chili is good over eggs, especially a nice omelet.

For folks that don't want to pay to have whole chilies shipped to them and need to roast them, 505 Southwestern sells some green chili sauces that aren't bad at least here in the Ozarks... better than nothing at least.

Yep, I buy jars of 505 at Costco. It's good stuff, no doubt. It has a processed flavor to me though, if used out of the jar as a condiment. When I cook with it, it's less noticeable.

I think you can get Anaheim peppers just about everywhere. Obviously not the same as Hatch, but I think fresh roasted peppers are hard to beat. You can read about the history of Anaheim peppers. Supposedly came from New Mexico, blah blah blah. Most seem mild but some have been much hotter.

First attempt and first time I’ve had it. Used canned tomatillos (all I could find) and some smoked pork butt that I had in the freezer.

Tasty! I’ll do this again!

Nice work. It looks great.

I have never made it but I do love it!

Had some chile verde burritos this morning.

Wait we all know the best green chile comes from . . .

Wenk Farm in ABQ . . . No, that farm is now a Wal-Mart

OK, Tagami farm in Los Lunas . . . Nope, that is a subdivision now

Well at least there is Sichler Farm left in ABQ

Or go to Hatch at least the agricultural land there is growing something other than houses or strip centers.

Hear they are growing chile up somewhere in Colorado too!

Years ago had chile from down the valley from Pueblo.
It was as good as any out there

Works good for venison also

Pueblo Chile from out east of Pueblo on the Mesa is pretty damn good chile. As good as any I’ve had. And I’ve had a bunch...! The Fresno’s they grow out there are especially superb.

Well, I suppose I’ll have a go at this….

I"ll vouch for GWs recipe. Almost exactly the same as my wife's except substitute ground coriander for oregano.

Save the Mexican oregano for the table as a topper. IMO.

Laws yes. Moon spells lookin good.

I suspect I added too many jalapeños, but if I didn’t I’ve got some habaneros in the garden ready to go.

The house is smelling pretty good.

Best I’ve had, smoked pork butt on the treager, rubbed with Andrew Zimmerman Mexican rub, pull, add to homemade verde sauce, tender, Smokey awesomeness..

If you’re suggesting I throw in some leftover pulled pork from the weekend…. I’m just crazy enough to do it

That’s how I do mine Robert, but not bbq pulled pork. Mexican spiced pulled pork.. pretty amazing

I'll take a big bait of either one of these , actually both . Fiesta Mexicana in Athens Alabama does this as good as any I've had . Cant decide if I like pork or steak chili best . Now I'm gonna have to try making my own with some backstrap .

When I was really young (1969), just out of high school I worked that summer with an illegal Mexican crew on a gas refinery construction site. Work started at 7 AM and ended at 7PM, 6 days a week. Lunch was at noon and those guys always had green chili for lunch. They eat other things too but they always had green chili in a thermos. Most of it looked just like EdMs picture. They would spoon it one bite at a time on a folded flour tortilla, take a bite out of a quartered onion, a jalapeno, than the tortilla. I've been eating it that way for a long time.

Ain’t no such a thing…!

Oh I’m not worried about myself…. The Wife may have something to say about it though.

It’s getting good now



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Nice Mate !!!

Damn you guys made me hungry. Mb

As one of the above, but use ground or small chunks (1/2" or less) of venison and serve over cut up boiled potatoes or some small pasta (shells. elbow roni).

Serve over the starch of your choice and I think you will appreciate the flavors more.

Made this recipe tonight. Threw in a some roasted NM green chiles and a couple of spoonfuls of hot green chile powder.
Turned out pretty damn good.

Nice, I also use green chilies about half the time. That stuff freezes excellent too.

Thanks Ed. I screwed up and missed your post. Dang it! Di Santi will be on my radar for the future.

Jason

Did it again-

Rough chipped a lot of the peppers,tomatillos, cilantro and blended a little as well.

Practice makes good eats.

Green Chile Stew
Serves 8

3 tablespoons vegetable oil
1 1/2 pounds beef sirloin or pork butt, cut in 1-inch cubes
1 1/2 cups diced onion
1 tablespoon minced garlic
6 cups chicken or beef broth
1 pound red or white potatoes, cut in 1/2 to 3/4-inch cubes
2 to 3 teaspoons salt, to taste
3 cups roasted, peeled, chopped green chile or to taste
3 tablespoons diced red bell pepper
2 tablespoons chopped cilantro, to taste


Heat the oil in a 6-quart pot over high heat and brown the meat in
batches. Set aside. In the same oil, saute the onions until golden.
Add the garlic and saute 1 minute. Return the meat to the pan along
with any juices that may have accumulated. Add the broth, potatoes,
salt and bring to a boil. Reduce the heat and simmer for one hour, un-
til the potatoes are tender. Add the green chile and the red bell
pepper, and cook 15 to 20 minutes more. Add the cilantro, stir and serve.

Side Bar: At the school we use locally grown green chile when making
the stew. It is roasted over a fire or gas flame, peeled and chopped.
When the chile is not in season, we use roasted, peeled, chopped, frozen
green chile. You could also use freeze-dried green chile in place of the fresh.
A combination of mild and hot chiles produce a more balanced flavor.

Gangsta Ant Man !!!

Thanks for this. Made it over the weekend (had to substitute the chili’s) and family loved it.

This is very close to what I do and I believe the heavy blackening of the meat, peppers, and tomatillos is really important.

I also dust the meat with masa before browning which thickens the sauce nicely. We often make 5-10 gallons with bear meat and "can" in retort bags. Bear in the freezer goes bad in about 6 months... it lasts a couple years in retort bags.

I’m glad it was a hit with y’all. You can tweak it to suit your own personal preferences too.

Costco has their giant pork loin on a good sale so I’ll be making a batch for some friends coming over to watch football on Sunday.

Made up a large pot today using almost the entire Costco size loin.

Next batch I'll wanna try roasting the peppers a bit more to get that smokey flavor.

Family all went back for seconds so I must have done ok.


...I use the "antlers" measure method too...