Chile Verde Recipe

3.34 from 3 votes

This Chile Verde is tender chunks of pork that are perfectly seasoned and cooked low and slow in a delicious homemade salsa Verde sauce on the stove top.

Prep Time45

Cook Time2

Total Time2 45

Course: Dinner

Cuisine: Mexican

Keyword: Chile Verde, Chile Verde Recipe, Homemade Salsa Verde, Pork Chile Verde

Servings: Servings

Calories: 639kcal

Author: Great Grub, Delicious Treats

Ingredients

For the Salsa Verde

15 tomatillos, outer skins removed, rinse off sticky surface
2 Poblano peppers, stems and seeds removed
4 Serrano peppers, stem and seeds removed
4 jalapenos peppers, stems and seeds removed
1 cup cilantro
1 medium onion, cut in half
4 cloves garlic
1 lime
14.5 ounce can chicken broth, divided
1 tablespoon garlic salt
1 teaspoon Slap Ya Mama® seasoning

For the Pork

6-7 pounds boneless pork butt fat trimmed, cut into 1 inch pieces
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon oregano
½ teaspoon red pepper flakes
2-3 tablespoons vegetable oil

Instructions

For the Salsa Verde

Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
Remove outer skin from tomatillos and place in a bowl of water. Rinse and rub off the stickiness off the tomatillos. Place on the prepared baking sheet.
Using gloves, cut the stems off all of the peppers, remove the seeds and cut each pepper in half. Rinse and place on the baking sheet, skin side up.
Place onion and garlic on baking sheet.
Broil on high until the skins on the peppers are blackened and blistery, turning a couple time during broiling. This should take about 10 minutes, give or take.
Once skins are blistery, remove the baking sheet from the oven and place tomatillos, jalapenos and serrano peppers into a Vitamix or blender.
Place poblano peppers into a large sealable baggie. Let sit for approximately 10 minutes, then peel the skin off the peppers and add to the Vitamix or blender.
Next, add garlic salt, Slap Ya Mama, cilantro, onion, garlic, 8 ounces of chicken broth and juice from one lime.
Blend until smooth and there are no chunks. Add more seasoning to taste, if needed.

For the Pork

In a large dutch oven or large pot, heat oil over medium high heat.
Add pork and sprinkle with cumin, garlic powder, black pepper, oregano, and red pepper flakes, stir.
Sear all sides of pork then add the remainder (6.5 ounces) of the chicken broth to pan along with the salsa verde. Stir to combine.
Reduce heat to low, cover and let cook for approximately 1½ - 2 hours, stirring frequently until pork is fall off the fork tender.
Use for tacos, burritos, enchiladas, or enjoy with a side salad and refried beans.

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