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Real Recipes From Real Home Cooks ®

chile verde

DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

A taste of the Southwest at home. : ) Recipe is from my "One Pot" cookbook.

►
yield 4 serving(s)
prep time 10 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For chile verde

  • 2 1/4 lb
    pork, cut into bite-size chunks
  • 1
    onion, chopped
  • 2
    bay leaves
  • 1
    garlic bulb, cut in half
  • 1
    bouillon cube
  • 2
    garlic cloves, chopped
  • 1 lb
    fresh tomatillo, husks removed - cooked in a small amount of water until just tender, then chopped or 1 pound can tomatillos
  • 2 lg
    fresh mild green chiles such as anaheim
  • 3 Tbsp
    vegetable oil
  • 1 c
    chicken bouillon or broth
  • 1/2 tsp
    mild chili powder (or more to taste)
  • 1/2 tsp
    cumin (or more to taste)
  • 4-6 Tbsp
    chopped fresh cilantro
  • warmed flour tortillas
  • lime wedges

How To Make chile verde

  • 1
    Place pork in a large pan with the onion, bay leaves, and garlic bulb. Add water to cover and bring to a boil. Skim off the froth from the surface and add the bouillon cube, stirring well to mix and dissolve. Reduce the heat to very low and simmer for about 1 1/2 hours or until the meat is very tender.
  • 2
    Meanwhile, put the chopped garlic in a blender or food processor with the tomatillos and green chiles. Process to a puree.
  • 3
    Heat the oil in a pan and add the tomatillo mixture. Cook over medium-high heat for about 10 minutes or until thickened. Add the broth/bouillon, chili powder, and cumin.
  • 4
    When the meat is tender discard the garlic bulb and bay leaves. Remove meat from pan and add to the sauce. Simmer gently to combine the flavors.
  • 5
    Garnish with chopped cilantro and serve with tortillas and lime wedges.
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