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chile verde

(1 rating)
atlantam48 avatar
Recipe by
Marlene York
@atlantam48
Macon, GA

Chili must be one of America's all-time "comfort foods." Chile verde's mine. When it's "chilly" outside, there's nothing better than a hot bowl of chile verde topped with sour cream and/or extra-sharp cheese and a side of cornbread.

(1 rating)
prep time 20 Min
cook time 2 Hr
method Stove Top

Ingredients For chile verde

  • 2 lb
    boneless pork tenderloin (1" cubes)
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 c
    all purpose flour
  • 4 c
    onion, coarsely chopped
  • 2 lb
    tomatillos, husks removed, washed, cut into quarters
  • 6 clove
    garlic, chopped
  • 1 lb
    anaheim/poblano chilies (1" pieces)
  • 1-2
    jalapenos (optional), seeded and chopped
  • 3 c
    hot chicken broth
  • 1 tsp
    cumin
  • 1/2 tsp
    dried oregano
  • 1 c
    fresh parsley, chopped

How To Make chile verde

  • 1
    Sprinkle pork evenly with salt and pepper. Place flour in zip-top plastic bag, add pork, seal and shake to coat. Shake off any excess.
  • 2
    In Dutch oven, over medium-high heat, heat oil. Add pork and sauté 5 minutes, browning on all sides. Remove pork from pot.
  • 3
    Add onion, tomatillos, garlic and anaheim or poblano chilies to pan. Sauté 8 minutes or until tender. Add pork, hot chicken broth, cumin and oregano to pot. Cover and simmer for 2 hours or until pork is tender, stirring occasionally. When ready to serve, stir in parsley.
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