Chile Verde is one of my family’s favorite dishes when the weather is cold.
Chile Verde might be the Americanized version of this delicious dish.
Cerdo en Salsa Verde is its actual name in Spanish.
Ask for Chile Verde south of the border, and you’ll most likely get what the name actually refers to– a green chile, most commonly a serrano.
Then again, Chile Verde is the name of this dish in Chihuahua and Sonora; however, even then, it varies.
In Chihuahua, the chile verde sauce consists of roasted Chilacas with very little tomatillo.
South of Chihuahua, the sauce is heavy in Tomatillos and scarce in Serranos.
This recipe for Easy Chile Verde has a balance of it all for the most delicious Chile Verde!
CopyCat Port O’Call Easy Pork Chile Verde
Here is a simple recipe that yields fantastic results.
It’s thicker than the green salsa you get at the restaurant.
So thick that my family LOVES it in a bowl like soup.
It’s also very good with taquitos dipped in it.
Try topping the chile Verde with shredded lettuce, onions, tomatoes, dollops of sour cream, etc.
There’s no wrong way to eat this delicious chile verde.
For additional fun, we make it a fiesta and serve it with our favorite Jupina (pineapple soda).
How to Make Easy Chile Verde
Easy Pork Chile Verde Ingredients:
2 pounds diced pork
3 Tablespoons Olive Oil
2 (4 oz.) cans of diced green chiles
1 (28 oz.) can whole tomatillos, crushed
1 large yellow onion, roughly chopped
1 Tablespoons coarse black pepper
2 Tablespoons ground cumin
1 teaspoon dried oregano
1 Tablespoon garlic, chopped
2 Bay Leaves
1 box (43.5 ounce) Chicken Broth
1 cup olive oil
1 cup all-purpose flour
How to Make Easy Pork Chile Verde
In a large pan, brown pork in oil.
Add green chilies, tomatillos, onions, spices, and chicken broth.
Cover and simmer for two hours until meat is tender.
In a separate pan over medium heat, heat oil, sprinkle in flour a little at a time, and stir until a thickened roux forms.
Stir roux into boiling pork mixture a little at a time until desired consistency.
For a thinner stew, use about half the roux.
For a thicker stew, use all of the roux.
Serve with tortilla chips as a dip or as a burrito filling.
Makes 6-8 servings
If you aren’t fond of Pork, substitute it with beef chuck roast or 3-4 chicken breasts.
This chile Verde recipe is savory, with the bold flavors of tomatillos and poblano peppers, enveloping tender pork.
- 2 pounds diced pork
- 3 Tablespoons Olive Oil
- 2 (4 oz.) cans of diced green chiles
- 1 (28 oz.) can whole tomatillos, crushed
- 1 large yellow onion, roughly chopped
- 1 Tablespoons coarse black pepper
- 2 Tablespoons ground cumin
- 1 teaspoon dried oregano
- 1 Tablespoon garlic, chopped
- 2 Bay Leaves
- 1 box (43.5 ounce) Chicken Broth
- 1 cup olive oil
- 1 cup all-purpose flour
- In a large pan, brown pork in oil.
- Add green chilies, tomatillos, onions, spices, and chicken broth.
- Cover and simmer for two hours until meat is tender.
- In a separate pan over medium heat, heat oil, sprinkle in flour a little at a time and stir until a thickened roux forms.
- Stir roux into boiling pork mixture a little at a time until desired consistency.
- For a thinner stew use about half the roux.
- For a thicker stew use all of the roux.
- Serve with tortilla chips as a dip or use as a filling for burritos.
If you aren’t fond of Pork, substitute if with beef chuck roast or 3-4 chicken breasts.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 642Total Fat: 49gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 101mgSodium: 112mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 33g
The Nutritional Information may not be accurate.