By Andrea Davidson
Chile Verde Con Cerdo (Green Chili With Pork)
15 steps
Prep:1hCook:8h
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
Updated at: Wed, 16 Aug 2023 20:28:40 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
4
Low
Nutrition per serving
Calories158.1 kcal (8%)
Total Fat9 g (13%)
Carbs8.2 g (3%)
Sugars2.2 g (2%)
Protein11.2 g (22%)
Sodium231.3 mg (12%)
Fiber1.5 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
2 lbspork roast
pre-diced pork works well for a faster preparation, just brown with onions
2 tablespoonslard
or 2 tablespoons bacon grease
1onion
large, chopped, not traditional, optional
1 headgarlic
minced, taste great, but also helps prevent heart burn
6 tablespoonsflour
1 x 15 ouncecan tomatoes
drained
2 cupsgreen chilies
diced, i use big jims, roasted peeled and frozen by the bushel every fall
2 cupstomatillos
diced, or substitute with your favorite salsa verde
2 teaspoonsjalapenos
optional
5 cupswater
broth is not traditional, but i like the flavor better, or 5 cups chicken broth, broth is not traditional, but i like the flavor better
1 tablespoonground chili powder
or to taste, optional
1 teaspoonsalt
2 tablespoonscumin
to taste
2 teaspoonsoregano
Instructions
Step 1
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
Step 2
Cool meat enough to handle.
Step 3
Cube cooked pork into bite size pieces.
Step 4
Process 1/2 of the green chilies and tomatillos until smooth.
Step 5
In the same large pan, melt the lard or bacon grease (or heat oil).
Step 6
Add onions and garlic; sauté until tender but not brown.
Step 7
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
Step 8
Add broth or water.
Step 9
Cook and stir until mixture comes to boil and is slightly thickened.
Step 10
Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
Step 11
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
Step 12
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
Step 13
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
Step 14
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
Step 15
Leave pork out for a vegetarian green chili sauce.
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