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

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..

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

I suspect I added too many jalapeños,…

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

.

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.

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.

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

.

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