Chile Verde with Pork


•    2 lbs pork, cut into cubes
•    1 3/4 lb tomatillos, roasted
•    2 Poblano or Anaheim peppers, roasted
•    4 small Pueblo chiles, roasted
•    1 small yellow onion, diced
•    1 large jalapeño, seeded and diced
•    5 garlic cloves, minced
•    1 tsp Mexican oregano
•    1 tsp ground coriander
•    1 tsp cumin
•    1 tsp garlic powder
•    1 tsp black pepper
•    1 tsp chili powder
•    2 tbsp olive oil
•    3 cups chicken broth

*Most folks also add cilantro in their chile verde but The Mister doesn’t like cilantro so I omitted it. 🙂


For the fresh salsa verde:

Preparing tomatillos:  
1.    Place an oven rack about 4 inches from the heat source and preheat the oven to broil.
2.    Remove the husks from the tomatillos. Rinse the tomatillos with water and rub them gently until you cannot feel any sticky residue remaining.
3.    Lightly rub the tomatillos with olive oil.
4.    Line the baking tray with aluminum foil and place the tomatillos on the tray stem-side down.
5.    Place the tray in the oven and roast the tomatillos for 5 minutes. Turn the tomatillos over and roast for 5 more minutes.
6.    Remove the tray from the oven and check whether the tomatillos are done. They should be collapsed and have blistered, darkened skin.

Preparing the peppers:
1.    You can roast them in the oven with the tomatillos, or over an open flame which is the method I prefer.
2.    While still hot, place the roasted chilies into a large Ziploc bag and seal.This allows them to steam and make the removal of the charred skin easier.
3.    After 10-15 minutes remove the peppers and carefully remove the charred skin. Slice the peppers length-wise and remove the seeds.

In a blender or food processor, combine the tomatillos and peppers and blend until it’s a puree.

Note: If you’re pressed for time or do not have fresh salsa verde ingredients available, you could substitute with premade salsa verde.


Now you’re ready to make the Chile Verde with Pork:

1.    Set the Ninja 3-in-1 to STOVETOP HIGH, add 2 tbsp olive oil and brown the pork for 5 minutes.
2.    Next add the diced onions, minced garlic and diced jalapeño and cook for another 3 or 4 minutes.


3.    Pour into the pot the salsa verde, Pueblo chiles and broth.  Add the Mexican oregano, ground coriander, cumin, garlic powder, black pepper and chili powder and stir well.
4.    Bring to a boil and allow to bubble for 5 minutes.
5.    Place the bay leaves in the pot. Set the Ninja to SLOW COOK LOW for 7 hours.
6.    After 3 hours or so, slowly add roux to the chile verde stirring constantly.


How to make a roux:
1.    Heat your oil or butter in a heavy bottomed skillet over medium heat.
2.    Once hot, evenly sprinkle the flour over the oil.
3.    Start whisking or stirring the flour over medium heat. It may clump slightly at first, but will loosen as it heats.
4.    Keep cooking and stirring until the roux reaches a nice golden color, 30-45 minutes.


It’s just about ready. It wasn’t quite thick enough for our taste so I made a slurry using chicken stock and corn starch and slowly added it to the pot while stirring well.


I went on the lighter side and just had the chile verde with a warm tortilla. (The tequila belongs to The Mister.)


The Mister went all out and had his chile verde over two beef and refried bean burritos.


After I took the picture of his plate he added more chile verde.


Tags: , , ,

Categories: Beef/Pork, Stews

4 Comments on “Chile Verde with Pork”

  1. Saturday, February 22, 2014 at 9:30 am #

    Mrs. B. love that burrito!

    • Sunday, February 23, 2014 at 9:21 am #

      I should have used a larger plate for the poor Mister. The good thing is that he didn’t try to eat 3 burritos (because they wouldn’t fit on the plate) — as it was, he was stuffed! Come on over, one burrito still in the fridge with lots of Pacifico beer and chile verde left.


  1. Mexican Steak | What's To Eat Today? - Monday, March 3, 2014

    […] floured several cube steak and pan-fried them. When they were almost done, he poured some of that chile verde with pork I made a few weeks ago over the meat. (There was a lot of chile verde left over so I have several […]

  2. Pork Chile Verde Over a Chicken Mexican Pizza | What's To Eat Today? - Sunday, April 27, 2014

    […] chile verde I tried an easier way — one that didn’t require me to roast the peppers like I did last time. Today I tried using used canned green chiles and I added […]

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