Chile Verde

Raven Higheagle

By
@ravenhigheagle

A warm, hearty stew that will leave you full and satisfied. If fresh roasted chiles are not available, you can use canned. Omit the sugar for a low-carb version.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Serves 4 to 6

Prep:

15 Min

Cook:

4 Hr

Method:

Stove Top

Ingredients

1 1/2 lb
pork boneless and diced to cubes (can use chicken)
2 c
chicken stock
1 c
green chile sauce*
2 c
tomatillos, husks removed and coarsely chopped
2
roasted green chiles, seeded and diced (anaheim or poblano work well)
4 clove
garlic, peeled and diced
1 medium
onion, peeled and diced
1/4 tsp
black pepper
1/2 tsp
salt
1/2 tsp
cumin
1/2 tsp
sugar*
3 Tbsp
oil
2 c
water

FOR THE CHILI SAUCE

2 lb
fresh green chiles
1/2 c
water
1 Tbsp
vinegar

Directions Step-By-Step

1
Chili Sauce:

Roast 2 pounds of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly.
2
Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin.
3
Puree or blend the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste (I usually use about a teaspoon) until smooth.
4
For the Chili Verde:

Brown the chicken or pork in a small amount of lard or oil, over high heat.
5
Place the browned chicken or pork, chili sauce and tomatillos into a large, covered pot over low heat.
6
Simmer for 2 hours. Add remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add water as necessary. Serve hot.

About this Recipe