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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Chili Sauce:

Roast 2 pounds of fresh green chiles on a grill or under the broiler until the skin is blackened and bubbly.
2Let them cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin.
3Puree 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.
4For the Chili Verde:

Brown the chicken or pork in a small amount of lard or oil, over high heat.
5Place the browned chicken or pork, chili sauce and tomatillos into a large, covered pot over low heat.
6Simmer 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