Chile Verde

1
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

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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

How to Make Chile Verde

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.

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About Chile Verde





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