Chile Verde

Christine Whisenhunt

By
@cwhisenhunt

I originally got this recipe from a friend, but have since tweaked it to my tastes. I was watching his kids for him after school and one day he brought over a big bowl of his version as a thank you. I do believe that man has tastebuds of steel! He used at least 20 jalapenos in his! Well, somehow, through the burning I did manage to taste some of it and asked for his recipe. I made it a few times before I got it the way I wanted it. Having eaten chile verde many times in restaurants, I decided I wanted some nopales (cactus) in mine as well. I also added garlic and a variety of peppers for depth of flavor and varied levels of heat. Feel free to play with the ingredients to suit your tastes as well. As long as the basics stay the same, I think you'll be fine. I serve mine with rice, flour tortillas, and cheese. Enjoy!

Note: Photos are not mine, they are borrowed from the internet. My chili verde looks like a combo of these two pics. I'll upload my own pic next time I make it.


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Comments:

Serves:

An army!

Prep:

1 Hr

Cook:

6 Hr

Ingredients

4 lb
pork butt or shoulder, cubed
6
celery stalks, chopped
6
med-large tomatillos, chopped
3 large
bunches green onions, chopped
1 large
white onion, chopped
1 large
bunch cilantro, tops only, chopped
5
jalapeno peppers, seeded, deveined, chopped
2
serrano chiles, seeded, deveined, chopped
1
poblano pepper, seeded, deveined, chopped
1
anaheim chili pepper, seeded, deveined, chopped
1
pasilla pepper, seeded, deveined, chopped
4
small-med green bell peppers, seeded, deveined, chopped
1/2 -1 lb
nopalitos (cactus), optional, you can find this pre-chopped and bagged in the produce section
3 - 4 c
water
2 - 3 clove
garlic, minced
salt and pepper to taste

Directions Step-By-Step

1
Throw it all in your crockpot, turn it on high and cook for 6-8 hours, until meat is tender and falling apart. Add water as needed during cooking process.

About this Recipe

Course/Dish: Pork
Regional Style: Mexican
Other Tag: Healthy