Chile Verde Recipe
We loooooove chile verde over here, especially a chile verde stew with pork meat like this one. It is one of my favorites! If you’ve seen my recipe archives you probably already know this about me. Today I’m sharing my favorite chile verde recipe that never disappoints.
The other day my Nina was talking about how she makes her pork ribs with chile verde and how she adds chile de arbol to hers. I was left with a serious antojo that I had to satisfy ASAP. So I made some later that week.
Instead, you will see the ingredients in the usual step-by-step form. But first….. a list of what you will need of course!
- 18 Tomatillos
- 3-4 jalapenos (seeds and veins removed if you don’t want it spicy)
- 1 tablespoon extra virgin olive oil
- 2 pounds pork butt roast (you can substitute this with chicken breast or beef stew meat)
- 1/4 white onion chopped
- 3-4 garlic cloves (or more if you like)
- 2 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon garlic salt
- 1 cup chopped cilantro (or more if you like a lot of cilantro)
You will also need foil paper and a potato masher for this method.
Remove the husks and stems from the tomatillos and rinse them in cold water.
Cut two sheets of foil paper large enough to completely wrap half the tomatillos in one, then the other half in the other sheet of foil paper.
For the jalapenos, onion, and garlic, you can always add more of one, or all these. If you like your chile verde salsa hot, you don’t need to do anything to the jalapenos except wash them and remove the stems. I always take the seeds and veins out because I enjoy the flavors of chile verde without the heat. Some salsas I enjoy with mild heat, but not so much in a chile verde stew. So, it’s up to you.
Next time I might try this with chile de arbol (without the seeds of course). If you don’t know what that is, La Cocina de Leslie has a yummy recipe with a great tip on this little chile.
You will know the tomatillos are done when they are soft enough to poke easily with a fork and the juices start to seep out of the tomatillos.
The jalapenos should be charred and soft as well.
Rinse and chop enough cilantro to fill 1 cup. Chop the roasted jalapenos as well. Set them aside.
Trim off any excess fat from the edges and cut the meat into 2-inch square-like chunks. Season with salt, set aside.
In a large deep skillet pan, heat the olive oil on medium-high heat and brown each side until they start to crisp and turn golden brown.
Remove the meat from the pan and lower the heat to medium-low. Immediately add the chopped onion and garlic, stir quickly to prevent the garlic from burning. (I let mine sit too long without stirring as you can see above.)
As soon as the onion starts becoming translucent, add the tomatillos and any juices with them.
Carefully cut the tomatillos in half (doesn’t have to be perfect) with a knife and fork. Be careful not to press the knife all the way through the tomatillo and scratch your pan. Smash the tomatillos with a potato masher.
Add two cups of water to the chile verde salsa.
Add the meat to the sauce and stir everything well.
Make sure all the pieces are submerged in the sauce.
Add the salt…
and the garlic salt.
Stir everything well again and simmer on medium-low partially covered for half an hour.
Cover partially again and continue simmering on medium-low another ten minutes.
Serve over steamed white rice.
***This post was updated 9/21/17***