Chili verde

Chili Verde
Summary Not available
Total time : 2 hrs 15 mins
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Chili Verde

Summary Not available
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Person: 8
Calories: 399kcal


  • 1 1/2 tomato
  • 1 poblano pepper
  • 6 cloves
  • 2 jalapenos chopped
  • 3 pepper
  • 1 tbsp cilantro (washed and chopped)
  • 2000 g pork butt and cut into 2 x 1 1/2 inch chuncks
  • 2 tsp salt
  • 2 oil
  • 1 tsp black pepper
  • 240 g white onion
  • 1 minced garlic
  • 1 tsp dried oregano
  • 4 cups chicken stock


  • Roast vegetables Broil Preheat oven to broil
  • Remove papery husks from tomatillos and rinse well
  • Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic
  • Roast To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers
  • Roast until the skins begin to turn brown
  • Remove the pan from the oven
  • Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos
  • Prepare sauce Remove the skins of peppers and the paper from the garlic
  • Puree in a blender the tomatillos, garlic, and jalapeno peppers
  • Prepare meat Cut While the peppers are cooling, cut the pork into bite-sized pieces
  • Salt the pork
  • Sear Add a couple of tablespoons of vegetable oil to the pot
  • Brown the pork on all sides in a cast iron dutch oven, or in a large pot
  • Do this in small batches so the pork browns evenly
  • Remove pork as it browns and set aside
  • Saute Add the chopped garlic and chopped onions in the same dutch oven until they become translucent
  • Simmer Then add tomatillo mixture, pork, and seasonings back into the pot
  • Add in chicken stock, and simmer on low for about 2 hours or until the pork is tender


No extra notes


Calories: 399kcal | Carbohydrates: 10g | Protein: 51g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 919mg | Potassium: 1122mg | Fiber: 1g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 4mg


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