Chile Verde

Chile Verde Recipe

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Daily Inspiration S


A taste of the Southwest at home. : )

Recipe is from my "One Pot" cookbook.


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10 Min
1 Hr 30 Min
Stove Top


  • 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 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

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.

Printable Recipe Card

About Chile Verde

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

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