Authentic Pork Chile Verde
I have been tweaking this recipe for several years to get it to the point of what I recall when I was first given this recipe over 25 years ago from a wonderful Hispanic lady I worked with in my first restaurant. Noemi had many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking.
I have been tweaking this recipe for several years to get it to the point of what I recall when I was first given this recipe over 25 years ago from a wonderful Hispanic lady I worked with in my first restaurant. Noemi had many wonderful recipes she shared with me and I am in the process of resurrecting them. I want to keep the recipes and her memory alive. This is truly one of the best chile verde recipes I have ever tasted and of course anyone can tweak a recipe to their liking.
- 3 pounds pork butt roast (pre-diced pork works well for a faster preparation. just brown
- 2 tablespoons canola oil or bacon grease
- 2 medium onions chopped small
- 3 cloves fresh garlic peeled and minced
- 6 tablespoons flour
- 1 15-oz can tomatoes drained
- 2 cups diced green chilies mild green in can
- 1 large can tomatillos approx 5-6 in a can with juice
- 1 each fresh jalapeno core, remove seeds and minced fine ( optional )
- 5 cups chicken broth (broth is not traditional, but i like the flavor better)
- 2 tablespoons ground cumin (or to taste)
- 1 tablespoon ground chili powder (or to taste) (optional)
- 1 teaspoon salt (if needed, taste before adding)
- 1 tablespoon oregano fresh minced
- 2 tablespoons fresh cilantro chopped
- Carbohydrate 8.46511699828606 g
- Cholesterol 56.2464 mg
- Fat 13.960724666677 g
- Fiber 1.70605003098663 g
- Protein 17.7044003331162 g
- Saturated Fat 4.18057176666604 g
- Serving Size 1 1 Serving (248g)
- Sodium 447.201266727459 mg
- Sugar 6.75906696729943 g
- Trans Fat 1.46167010000074 g
- Calories 230 calories
Step-by-step
- Sear precut, cubed pork roast in a large pan with olive oil until meat is just browned lightly season with salt/ pepper and pinch of garlic.
- Cool meat enough to handle.
- Process 1/2 of the green chilies until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions chiles, and 1/2 jalapenos and garlic; saute until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalape?os if desired (taste first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour , stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour creamor with a good pico de gallo sauce.
The Meat and the Sear
Swapping standard pork shoulder for pre-diced grocery store trim fundamentally alters the final texture because smaller pieces overcook quickly in long braises. Pork butt, or shoulder, contains intramuscular fat that renders slowly during a one-hour simmer, protecting the meat from drying out while gelatinizing the surrounding liquid. When searing cubed pork in a heavy pan, ensure the surface is dry and crowd the pan as little as possible to promote deep Maillard browning rather than grey steaming. This foundational crust provides savory depth that plain broth cannot replicate alone.
Balancing Fresh and Preserved Elements
Relying exclusively on canned green chiles and tomatillos yields a bright, uniform profile, whereas incorporating fresh jalapeños introduces volatile oils that sharpen the overall flavor. Canned tomatillos are already cooked and acidic, but fresh ones offer a sharper, more vibrant fruitiness that cuts through the rich pork fat. Puréeing half of the green chiles creates a starchy base that assists the flour roux in thickening the chicken broth, turning what could be a watery broth into a cohesive, clinging sauce. Add ground cumin and oregano gradually, letting each spice bloom in the simmering liquid for several minutes before reassessing the balance.
Texture Adjustments and Additions
Flour combined directly with sautéed onions and rendered fat forms a blonde roux that stabilizes the emulsion of fat and liquid as the sauce reduces. Should you decide to incorporate cubed potatoes toward the end of the cooking window, cut them uniformly to one inch so they soften within twenty minutes without dissolving into the broth. Keep the heat at a gentle bubble rather than a rolling boil to prevent the dairy solids in any optional cheese garnishes from breaking when served over warm tortillas.
