Chile Verde Recipe

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Chile Verde

Daily Inspiration S


A taste of the Southwest at home. : )

Recipe is from my "One Pot" cookbook.

☆☆☆☆☆ 0 votes
10 Min
1 Hr 30 Min
Stove Top


2 1/4 lb
pork, cut into bite-size chunks
onion, chopped
bay leaves
garlic bulb, cut in half
bouillon cube
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 large
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


1Place 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.
2Meanwhile, put the chopped garlic in a blender or food processor with the tomatillos and green chiles. Process to a puree.
3Heat 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.
4When 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.
5Garnish with chopped cilantro and serve with tortillas and lime wedges.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southwestern