Chile Verde | Kenji's Cooking Show
Classic chile verde, made by stewing pork with roasted chiles and tomatillos. It's simple in preparation, but incredible complex and satisfying in flavor.
Get the full recipe here:
I also have a version made in a pressure cooker here:
Pork Chile Verde - Mexican Restaurant Cooking Secrets - PoorMansGourmet
I absolutley love Pork Chili Verde. I love it on my Burritos, over rice or even in a bowl with fresh hot tortilla's. And this recipe is exactly what you want when your making this because it's got everything you need. You're going to need Green Enchilada Sauce when you're making this and I've included my recipe for that below along with a killer Chimichanga recipe I love to top with Green sauce, so definitely check those out as well. Read more and get the exact ingredients on my website:
Green Enchilada Sauce:
Chimichanga:
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Chile Verde - Pork Stew in Salsa Verde - Mexican Food
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Chile Verde is a delicious dish I grew up eating. It is inexpensive to make and very tasty. You get a soft tender pork smothered in a delicious flavorful salsa verde. This can be made spicy if you want it to be, but low spice tastes just as good.
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Chile Verde Recipe:
1 1/2 to 2lbs of boneless pork meat of your choice
1/2 of a lb tomatillos
1/4 of an onion
2 to 3 Garlic cloves
1 Jalapeño
Juice of 1 lime
1/3 of cilantro bunch
2 tsp Oregano
1 tsp to 1 tbsp Chicken Bouillon *(season to taste, I would suggest 1 tsp at a time until the sodium is just right for you. 1 tbsp has been perfect for me, but I do have a heavy palate.) You can use chicken broth or stock and season with salt to taste. Just replace 1/2 cup of water for 1/2 cup of chicken broth.
1/2 cup of water
Intro 0:00
Ingredients 0:09
Blending Salsa 0:46
Cooking Pork 1:12
Braising in Salsa 1:47
Taste Test 2:15
Recommended Videos 2:53
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Best Chile Verde Recipe (Green Chili)
This is one of my favorite stews, and after a decade of working on it, I think this is the best Chile Verde recipe because I char-roast the aromatics, green chilies, and tomatillos. The pork gets marinated before being thoroughly browned, and a touch of honey mellows out the tomatillos' sharp acidity. The result is pork that’s melt-in-your-mouth tender draped in a green chili sauce that has the perfect balance of savory, tangy and sweet tastes with a piquant heat that’ll have you craving the next bite.
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CHILE VERDE POST & RECIPE ▶
SALSA VERDE RECIPE ▶
INDEX:
0:00 Intro
1:04 Ingredients
1:42 What are Tomatillos?
2:08 Ingredients cont.
2:41 Marinate Pork
3:36 How to Make Chile Verde Sauce
8:42 Make Chile Verde
11:21 How to Serve Chile Verde
12:14 Finished Dish
INGREDIENTS:
600 grams Poblano chili peppers (5 large peppers)
140 grams Jalapeño peppers (3 large, to taste)
375 grams onion (2 small onions, peeled and quartered)
40 grams garlic (1 head unpeeled)
1200 grams tomatillos
25 grams cilantro
1800 grams pork shoulder (cut into 2-inch cubes)
2 teaspoons salt
1 teaspoon cumin
1 teaspoon cinnamon
1 tablespoon vegetable oil
4 cups low-sodium chicken stock
2 teaspoons honey
1 teaspoon Mexican oregano
1 bay leaf
Salt to taste
Cilantro (for garnish)
Queso fresco (for garnish)
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Slow Cooker Chile Verde
SLOW COOKER CHILE VERDE
This is one of my dad's favorite meals he always orders when we are out. I had to test it out in the slow cooker so I can make it next time he visits. This recipe has a few steps but no hard to make. I hope you enjoy this recipe.
RECIPE:
INGREDIENTS
3 lbs. pork shoulder, trimmed and cubed
2 Tbsp. cooking oil (approximate amount)
2 Tbsp. all purpose flour
2 poblano peppers
2 Anaheim peppers
2 jalapenos
4 garlic cloves
6 tomatillos, husks removed
1 large white onion, peeled and quartered
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. cumin
1/2 tsp. oregano
1 cup chicken broth
1 bunch cilantro, bulk of stems removed EDIENTS:
SLOW COOKER SIZE:
6-quart or larger
INSTRUCTIONS:
Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don't overcook. Let cool down a bit before moving on to step 2.
Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn't large enough to do all at the same time.
Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
Serve over tortillas with desired toppings, enjoy!
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The Best Chili Verde/ Pork Green Chili Family Recipe!❤️
Hey guys! Thank you for coming to my channel! I hope that you and your family treasure this recipe as much as my family does. This video will show you step by step how my Dad taught me how to make his delicious chili verde. This dish was always requested by so many people and was made for special occasions. I pray this recipe blesses you like it did my family! Please if you use this recipe don’t forget to tag me in it because this is a one of a kind recipe that was made with lots of love and hard work. Thank you and have a beautiful blessed day!
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Recipe:
5 lbs. pork butt bone in
8 c. Water
10-12 New Mexico chilies
14 garlic
1 1/8 c. Tomatillo
1 1/2 Tbsp. + 1/4 tsp. Dried chicken bullion
1 1/2 Tbsp. Avacado oil ( or flavorless oil)
1 1/4 tsp. Cumin
1/2 tsp. Salt
3 1/2 Tbsp. Flour
(See video for complete instructions )
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