Chile Verde Recipe

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CHILE VERDE

Marlene York

By
@atlantam48

Chili must be one of America's all-time "comfort foods." Chile verde's mine.

When it's "chilly" outside, there's nothing better than a hot bowl of chile verde topped with sour cream and/or extra-sharp cheese and a side of cornbread.


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Comments:

Prep:

20 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 lb
boneless pork tenderloin (1" cubes)
1 1/2 tsp
salt
1/4 tsp
pepper
1/4 c
all purpose flour
4 c
onion, coarsely chopped
2 lb
tomatillos, husks removed, washed, cut into quarters
6 clove
garlic, chopped
1 lb
anaheim/poblano chilies (1" pieces)
1-2
jalapenos (optional), seeded and chopped
3 c
hot chicken broth
1 tsp
cumin
1/2 tsp
dried oregano
1 c
fresh parsley, chopped

Directions Step-By-Step

1
Sprinkle pork evenly with salt and pepper. Place flour in zip-top plastic bag, add pork, seal and shake to coat. Shake off any excess.
2
In Dutch oven, over medium-high heat, heat oil. Add pork and sauté 5 minutes, browning on all sides. Remove pork from pot.
3
Add onion, tomatillos, garlic and anaheim or poblano chilies to pan. Sauté 8 minutes or until tender. Add pork, hot chicken broth, cumin and oregano to pot. Cover and simmer for 2 hours or until pork is tender, stirring occasionally. When ready to serve, stir in parsley.

About this Recipe

Course/Dish: Chowders, Other Soups, Pork, Chili
Main Ingredient: Pork
Regional Style: Mexican