chile verde recipe

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Chile Verde Pork

pork

salt and black pepper

Tablespoons oil ((vegetable or canola oil))

onion

garlic (, minced)

Tablespoon cumin

oregano leaves

chicken broth

fresh poblano chiles (, seeded and sliced in half)

jalapeño peppers (, seeded and sliced in half (*see note))

tomatillos (, husks removed)

cilantro

Season pork pieces on all sides with salt and pepper.

Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.

Remove the pork from the pot. Add a little additional oil to pan, if needed.

Add onion and saute until tender. Add garlic and cook for 30 seconds.

Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.

Reduce heat to medium-low, cover, and simmer for 2-4 hours.

Meanwhile, make the sauce.

Place rack on second to top level of oven and turn the oven to high broil.

Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.

Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.

Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.

Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)

Add the peppers, tomatillos and cilantro to a blender and puree.

Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.

Serve with tortillas, and a side of Mexican rice and beans.&nbsp;

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This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde).

Pork Chile Verde

This pork green chile uses plenty of roasted and peeled chiles and succulent pork to create an easy and warming stew. Try this pork green chile smothered over breakfast burritos or just eat it as a stew with warm tortillas.

Pork Green Chile (Colorado Style)

olive oil

onions (chopped)

garlic (minced)

chicken broth (fresh

salt

coriander

oregano (crushed)

(14.5 ounce) can fire roasted diced tomatoes

Pueblo, Hatch, or Anaheim chile peppers (roasted, peeled, and chopped)

water

cornstarch

Heat oil in a large skillet or casserole. Place the pork and cook for about 10 minutes, until pork is browned. Add the onions and garlic and cook until onions are tender about 5 minutes.

Add the chicken broth, salt, coriander, oregano, tomatoes, and chile. Bring to a boil and then simmer for 30 minutes.

Meanwhile in a separate dish combine water and cornstarch and continue to stir. Add a little of the cornstarch mixture at a time to the stew. The stew will thicken as it cools.

This recipe can also be transferred to a slow cooker for all day simmering on low.

The easiest salsa verde chicken recipe made in the pressure cooker! Whip up this amazing shredded chicken for tacos, burrito bowls, enchiladas, lettuce wraps, and more!

Chile Verde Shredded Chicken

chicken thighs*

green enchilada sauce

green salsa**

green chilies

tsp sea salt (to taste)

Add all of the ingredients for the shredded chicken to your Instant Pot.

Give everything a big stir so that all of the ingredients are evenly dispersed.

Press “Manual” or “Pressure Cook” and adjust the time for 20 minutes, making sure your Instant Pot is set to high pressure. Keep the steam valve closed (in the “sealing” position) for the cooking process. The Instant Pot will take about 10 to 15 minutes to come to full pressure before it goes into its 20 minute cycle.

Once the 20 minutes is up, you can use the quick release valve to release any remaining pressure, or allow the Instant Pot to naturally release for 10 to 30 minutes. I always take the longer approach as it results in even more tender chicken. For frozen chicken, pressure cook on high pressure for 24 minutes.

Use tongs to transfer the cooked chicken thighs to a cutting board and use two forks to shred it to your desired consistency.

Transfer the shredded chicken back to the pressure cooker and allow it to sit in the juices until you’re ready to use it. Taste the chicken for flavor and add additional salt to your personal taste. Use a slotted spoon to scoop out the chicken.

Use chile verde chicken for tacos, burrito bowls, burritos, and more. I like making burrito bowls with homemade Mexican Rice (or steamed brown rice), black beans, salsa, and guacamole. For low-carb, make burritos with cauliflower rice or tacos using low-carb tortillas.

Top 3 chile verde recipe recipes from across the web

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Chile Verde Pork

Pork Green Chile (Colorado Style)

Chile Verde Shredded Chicken

Top 3 chile verde recipe recipes from across the web

The most viewed chile verde recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chile Verde Pork

Pork Green Chile (Colorado Style)

Chile Verde Shredded Chicken

The most viewed chile verde recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine