Salsa Verde Mexican Pork Chili Recipes

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CHILE VERDE PORK



Chile Verde Pork image

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Provided by Lauren Allen

Categories     Main Course

Time 2h50m

Number Of Ingredients 12

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

Steps:

  • Season pork pieces on all sides with salt and pepper.
  • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
  • Remove the pork from the pot. Add a little additional oil to pan, if needed.
  • Add onion and saute until tender. Add garlic and cook for 30 seconds.
  • Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
  • Reduce heat to medium-low, cover, and simmer for 2-4 hours.
  • Meanwhile, make the sauce.
  • Place rack on second to top level of oven and turn the oven to high broil.
  • Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
  • Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
  • Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
  • Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
  • Add the peppers, tomatillos and cilantro to a blender and puree.
  • Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
  • Serve with tortillas, and a side of Mexican rice and beans.

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

MEXICAN PORK CHILI (CHILE VERDE)



Mexican Pork Chili (Chile Verde) image

This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

Provided by Big D

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 4h45m

Yield 12

Number Of Ingredients 16

1 ½ pounds fresh tomatillos, or more to taste, husks removed
3 serrano peppers
4 cloves garlic, peeled
1 tablespoon olive oil
3 tablespoons lard
3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
2 teaspoons garlic salt
½ teaspoon ground black pepper
1 medium yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
½ cup red wine
1 cup low-sodium chicken stock
⅓ cup chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g

SALSA VERDE MEXICAN PORK CHILI



Salsa Verde Mexican Pork Chili image

Oh my... This is one of those recipes that I just couldn't quit eating. I love the mix of cumin and tomatillos. This is definitely not your ordinary chili. It has all the wonderful flavors of Mexican cuisine without the heat. Simply delish!

Provided by Dianne Hocut

Categories     Pork

Time 2h30m

Number Of Ingredients 19

3 lb boneless pork roast
salt and pepper
1 Tbsp fennel seeds, toasted, ground
3 Tbsp cumin, ground
olive oil, extra virgin
15 tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 bunch cilantro, fresh
1 qt low sodium chicken broth
1 c masa harina, to thicken
1/2 c queso fresco, crumbled for toppings
2 limes, cut into 8 wedges for toppings
fried tortilla strips for toppings
mexican crema with lime zest for toppings
sliced radishes for toppings

Steps:

  • 1. Preheat oven to 325 degrees F.
  • 2. Season the pork with salt, pepper, fennel, and cumin. Prepare a large oven proof dish with enough olive oil to generously coat the bottom. Set aside. In a large Dutch oven in stove top, heat more olive oil on medium high. Sear the pork roast on all sides. About 3-4 minutes per side.
  • 3. Take pork out of Dutch oven and place in baking dish. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork. Drizzle more olive oil over roast, squeeze lime juice all over and season with salt and pepper.
  • 4. Cover the whole dish in aluminum foil and roast in the oven for 2-2 1/2 hours. Pork should be falling apart when done.
  • 5. Remove from oven and take the pork out so you can pull it apart with a fork.
  • 6. Take all the vegetables (discard bay leaf and remove stems from the three poblano peppers) along with some of the juices (do not discard juices) and put in a blender with the fresh cilantro. Process till smooth.
  • 7. Pour blended mixture into the large Dutch oven. Add extra juices as well and turn to medium heat on stove top. Add the chicken broth. Bring to a simmer and whisk in masa harina to thicken.
  • 8. Fold in the pulled pork and season with more salt and pepper as needed. Serve with toppings of crumbled queso fresco, sliced radishes, Mexican crema with lime zest, fried tortilla strips, and fresh lime wedges for an extra come alive zesty taste!

PORK CHILI VERDE (GREEN PORK CHILI)



Pork Chili Verde (Green Pork Chili) image

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h25m

Yield 4

Number Of Ingredients 20

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

Steps:

  • Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  • Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  • Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g

PORK CHILE VERDE WITH RED CHILE SALSA



Pork Chile Verde with Red Chile Salsa image

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.

Provided by Jeanne Kelley

Categories     Soup/Stew     Pork     Potato     Super Bowl     Dinner     Winter     Family Reunion     Tomatillo     Potluck     Chile Pepper     Bon Appétit     One-Pot Meal     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
Olive oil
6 garlic cloves, peeled
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
Fresh cilantro
Red chile salsa
Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.

Steps:

  • Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
  • Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
  • Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
  • Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.

PORK IN SALSA VERDE



Pork in Salsa Verde image

This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!

Provided by luvcookn

Categories     Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 teaspoon ground cumin
3 garlic cloves, minced
1 teaspoon salt
2 1/2 lbs boneless pork loin, trimmed of all fat and cut into 3/4-inch cubes
2 tablespoons olive oil
1 medium onion, chopped
3 fresh jalapeno peppers, stems removed and seeded
3 (11 ounce) cans each tomatillos, drained
1 cup chicken broth
1/2 teaspoon dried oregano
1/4 cup chopped fresh cilantro or 1/4 cup parsley

Steps:

  • In small bowl, mix the cumin, half the garlic and the salt.
  • In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
  • Heat the olive oil in a large nonstick skillet over medium heat.
  • Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
  • Scape the mixture into a blender or food processor.
  • Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
  • Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
  • Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
  • With a slotted spoon, remove the meat to a plate and brown the remaining pork.
  • Return all the meat to the skillet.
  • Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
  • Stir in the cilantro and serve.

Nutrition Facts : Calories 483.7, Fat 30.2, SaturatedFat 9.2, Cholesterol 119.1, Sodium 610.3, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 40.1

SALSA VERDE PORK



Salsa Verde Pork image

Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.

Provided by GANGBrown

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h15m

Yield 6

Number Of Ingredients 3

1 tablespoon canola oil
1 (3 pound) boneless pork loin roast
11 ounces green salsa

Steps:

  • Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
  • Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
  • Cook on Low for 5 hours.
  • Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g

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