Main Course, Recipes

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.

Related Recipe: Crock-Pot Chile Verde Turkey Legs

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.


This time around, unfortunately, there is no ingredient group picture.
Instead you will see the ingredients in the usual step-by-step form.But first….. a list of what you will need of course!
 
Tomatillos ( I forgot to weigh them at the store but counted 18 tomatillos)
1/4 white onion chopped
3-4 garlic cloves
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)
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)
foil paper
potato masher
Chile verde pork stew
Preheat your griddle on medium.  

Peel and rinse the tomatillos 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.  

Set aside.

Chile verde pork stew

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.

Chile verde pork stew

With your griddle on medium heat, roast the tomatillos (completely covered) in foil paper with the jalapenos on the side.  

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.

Chile verde pork stew

Rinse and loosely chop half a bunch of cilantro and set it aside.

Chile Verde con Carne (Chile Verde With Meat)

Meat options for this recipe are flexible. I used pork butt roast because it was on sale.  If you don’t want to use pork meat, you can also use chicken, a chuck steak or beef stew meat.  

Related Recipe: Game Day Green Chili

Trim off any excess fat from the edges and cut the meat into 2-inch square-like chunks.  Season with salt, set aside.

Chile Verde con Carne (Chile Verde With Meat)

In a large deep skillet pan, heat the olive oil on medium heat (almost medium high), and brown each side for about a minute each or until they start to crisp and turn golden brown.

Chile Verde con Carne (Chile Verde With Meat)

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.)

Chile Verde con Carne (Chile Verde With Meat)

As soon as the garlic begins to change color and the onion starts becoming translucent, add the tomatillos and any juices with them.

Chile Verde con Carne (Chile Verde With Meat)

Bust out your potato masher, a knife and fork, and slice the tomatillos in half BEFORE mashing them so they don’t shoot squirts of tomatillo juice at you when you start to mash them.   

Be careful not to press the knife all the way through the tomatillo and scratch your pan.

Chile Verde con Carne (Chile Verde With Meat)

Chop the jalapeno into small pieces.

Chile Verde con Carne (Chile Verde With Meat)

Add the jalapenos and mash everything a little more.  

On a side note…
I was regretting buying a metal masher as I carefully tried not to damage the bottom of the pan with it.

Now I want to go looking for a plastic or wooden potato masher.

Know of a good one?!

Chile Verde con Carne (Chile Verde With Meat)

Add two cups of water to the chile verde salsa.

Chile Verde con Carne (Chile Verde With Meat)

Add the meat to the sauce and stir everything well.

Chile Verde con Carne (Chile Verde With Meat)

Make sure all the pieces are submerged in the sauce.

Chile Verde con Carne (Chile Verde With Meat)

Add the salt…

Chile Verde con Carne (Chile Verde With Meat)

and the garlic salt.

Chile Verde con Carne (Chile Verde With Meat)

Stir everything well again and simmer on medium low partially covered for half an hour.

Chile Verde con Carne (Chile Verde With Meat)

After half an hour add the chopped cilantro and stir well.  

Cover partially again and continue simmering on medium low another ten minutes.

Chile Verde con Carne (Chile Verde With Meat)

Serve over steamed white rice.

 

Enjoy!

 

 

Chile Verde Con Carne (Chile Verde With Meat)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tomatillos ( I forgot to weigh them at the store but counted 18 tomatillos)
  • ¼ white onion chopped
  • 3-4 garlic cloves
  • 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)
  • 2 cups water
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • 1 cup chopped cilantro (or more if you like a lot of cilantro)
  • foil paper
  • potato masher
Instructions
  1. Preheat your griddle on medium. Peel and rinse the tomatillos in cold water.
  2. 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. Set aside.
  3. Prep the jalapenos by slicing them open and removing the seeds and stem. If you want the chile verde spicy, add some of the seeds.
  4. With your griddle on medium heat, roast the tomatillos (completely covered) in foil paper with the jalapenos on the side. 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 loosely chop half a bunch of cilantro and set it aside.
  5. For the meat, trim off any excess fat from the edges and cut the meat into 2-inch square-like chunks. Season with salt. In a large deep skillet pan, heat the olive oil on medium heat (almost medium high), and brown each side for about a minute each or until they start to crisp and turn golden brown. Remove the meat from the pan, set it aside, and lower the heat to medium low. Immediately add the chopped onion and garlic, stir quickly to prevent the garlic from burning.
  6. As soon as the garlic begins to change color and the onion starts becoming translucent, add the tomatillos and any juices with them. Take out your potato masher, a knife and fork, and slice the tomatillos in half BEFORE mashing them so they don’t shoot squirts of tomatillo juice at you when you start to mash them. Be careful not to press the knife all the way through the tomatillo and scratch your pan.
  7. Chop the jalapeno into small pieces. Add the jalapenos and mash everything a little more.
  8. Add two cups of water and the browned meat to the salsa and stir everything well. Make sure all the pieces are submerged in the sauce. Add the salt and garlic salt. Stir everything well again and simmer on medium low partially covered for half an hour.
  9. After half an hour add the chopped cilantro and stir well. Cover partially again and continue simmering on medium low another ten minutes. Serve over steamed white rice.
Notes
Meat options for this recipe are flexible. I used pork butt roast because it was on sale. If you don’t want to use pork meat, you can also use chicken, a chuck steak or beef stew meat.