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- Meat and poultry
- Cuts of pork
- Pork shoulder
This is a fantastic Mexican recipe that is simple to make and a great use of tomatillos, or green husk tomatoes. The aroma is heavenly, as is the lovely green colour that results from this very 'verde' dish.
241 people made this
- 2.75kg diced pork shoulder or leg
- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 6 cloves garlic, minced
- 1 tablespoon sea salt
- freshly ground pepper, to taste
- 1 tablespoon ground cumin
- 4.5 litres chicken stock
- 8 fresh poblano chillies, seeded and chopped
- 4 fresh jalapeno or green chillies, seeded and chopped
- 2 yellow peppers, seeded and chopped
- 1.3kg fresh tomatillos (green husk tomatoes), husks removed
- 1 bunch coriander, coarsely chopped
MethodPrep:45min ›Cook:1hr15min ›Ready in:2hr
- In a large casserole over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the casserole, and reserve 2 tablespoons oil. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
- Stir in poblanos, jalapenos and peppers. Puree the tomatillos and coriander in a blender, and add them to the casserole. Cook an additional 30 to 45 minutes.
Poblano chillies are mild in flavour. In a pinch, you can use long green peppers instead.
Reviews & ratingsAverage global rating:(262)
Reviews in English (202)
This was the first time I made this. I read through the reviews and took advantage of everyones experience. I took a little from each person. I put the tomatillos and jalapenos in a pot with a little water (approx 1 cup) and steam/boiled them till they were soft. I also lightly floured the pork before searing in the skillet. After the pork was seared, I put the meat in a large crock pot. I put the stemed tomatillos, fresh cilantro leaves and stemed jalapenos in the blender for 1-2 min. I poured the mixture over the meat in the crock pot. I took the other peppers (yellow and poblano) and roasted them on the gas grill until they were blistered all over. I placed them in a plastic bag to cool..then under water peeled the skin off of each. I placed the yellow and pablano peppers in the blender and mixed for 1-2 min, then added this to the crock pot over the meat. I cooked the onions w/spices as instructed, and once the onions were soft I added 1/2 cup chicken broth to help deglaze the skillet then added this into the crock pot. I cut the recipe in half (service for 10), but the one IMPORTANT thing was that I added all the ingredients into the crock pot and then added the chicken stock LAST so I could control the thickness of the sauce. I ended up using approx 3 1/2 cups of chicken broth because the tomatillos and blended chilis made up the rest of the sauce. It was FANTASTIC....the BEST Verde ever!-06 Jul 2008
by Crystal S
The closest chile verde recipe I have found outside a restaurant. It was watery and a little sharp so I added one teaspoon of sugar to cut the tartness. Much better - but that's a personal preference. Would definitely make again!-19 Jan 2010
I loved this recipe. I am mexican and usually do my own chile verde but wanted to see how others differ. I seared the pork then removed to sear the onions/garlic/cumin powder. meanwhile, boiled the tomatillos/jalepenos till tender. then put in blender on hi for bout' 2-3minutes. pour mixture into onion/garlic/cumin and bring to a slight boil then return the seared pork. Absolutely delicious. DONT FORGET to add small amts of salt and black pepper to all three steps! ENJOY!-08 Apr 2005