Chile Verde (Green Chili)
Chile Verde aka Green Chili is a slow cooked pork stew with tomatillos and green chillies.
Servings: 10
Equipment
- This is an affiliate link.Dutch oven
Ingredients
- 50g / 2-3 strips pork lardons or bacon chopped
- 1 onion chopped
- 1-2 heads garlic minced
- 150g / 1½ cups tomatillos or physalis halved
- 150g / 5oz poblano peppers or padron peppers approximately 15 peppers
- 2-3 jalapeno peppers finely chopped, seeds and membranes removed
- 2 lbs pork shoulder or butt cubed
- 50g / 1/2 cup cilantro/coriander chopped
- 1 tbsp cumin
- 2 tsp salt
- 1½ litre water
Instructions
- Set your oven setting on broil and move the rack so it's approximately 6 inches away from the element.
- Put padron peppers on a baking sheet and broil for 3-5 minutes until the skins are blistered. Pay close attention to avoid burning. Remove from the oven and set aside.
- In a deep cast iron pot fry pork lardons or bacon on medium-high heat until all visible fat melts. Then add onion, garlic, physalis or tomatillos if using and jalapeno peppers and cook for 5 minutes over medium heat, remove from the pot and set aside.
- To the same pot add large pork cubes and sear on the outside surface, return pork lardon and vegetables to the pot, add chopped padron peppers, cilantro, cumin, salt and water.
- Bring to a boil, then turn the heat down to the lowest setting possible, cover with a lid and simmer for 4-5 hours. 30 minutes before cooking time is up take all pork out with a slotted spoon and put it in a bowl, shred it with two forks, then return back to the pot.
Notes
- Alternatively you can cook this chili in a slow cooker for 8 hours on LOW or 4-5 hours on HIGH.
- Serve over steamed rice topped with shredded cheese or use as a filling for burritos and tacos.
Nutrition
Calories: 126kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 545mg | Potassium: 296mg | Fiber: 1g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg