pork chile verde.

by Janetha on October 18, 2011

in how to,recipes

as promised.. the chile verde recipe that marshall & i came up with on saturday!

while this isn’t a completely healthy recipe, it’s not necessarily unhealthy. i would say it’s somewhere in the middle. you should make it. it’s delicious and you can eat it alongside healthy things like eggs, roasted sweet potatoes, whole wheat tortillas or ice cream. oh, wait….

we got the majority of our ingredients at the farmers market, so everything was super fresh! if you can’t find all the items on the list,  go ahead and sub in canned ingredients if you have to.

my measurements are rough because i didn’t measure most items.. just ballpark it and i am sure it’ll all turn out.

pork chile verde

makes 12-15 generous servings

hands on time: 40 minutes, simmer time: 1 to 3 hours

ingredients:

    • 2 – 2 1/2 lbs pork (either shoulder or leg) cut into 1” – 1.5” cubes
    • 1 large (or half of a GIANT) walla walla onion (white or yellow will also work), diced small
    • 2 – 3 TB canola oil
    • 1/3 c – 1/2 c all purpose flour
    • 3 anaheim chiles, roasted, peeled & diced
    • 3 poblano chiles, roasted, peeled & diced
    • 1 jalapeño, roasted, peeled & diced
    • 2 cloves garlic, peeled & minced
    • 1 1/2 TB ground cumin
    • 1 1/2 – 2 lbs tomatillos, quartered & roasted
    • 1 bunch of cilantro, chopped roughly
    • 2 – 3 cups low sodium broth
    • fresh ground salt & pepper, to taste

 

directions

  1. heat the oil in a large, deep skillet (or a cast iron pot) over medium-high heat.
  2. add pork & onion to skillet, stirring occasionally.
  3. meanwhile, roast, peel and dice your chiles. while you are dicing the chiles, quarter and roast the tomatillos.
  4. once pork has browned on all sides, add the flour. DO NOT drain the liquid. you need it!
  5. add diced anaheims, poblanos, jalapeño, garlic and cumin to the skillet. mix well and turn heat to low.
  6. combine the roasted tomatillos and cilantro in a food processor (or blender) and process until it liquefies.
  7. add tomatillo mixture and broth to the skillet and bring to a boil for about 10 minutes.
  8. add salt and pepper (and any other seasonings you choose) and turn heat to low.
  9. at this point, you can simmer on low until ready to serve (at least one hour) OR you can transfer the chile verde to a crock pot (low heat) until ready to serve (again, at least one hour.)
  10. serve chile verde however your heart desires!

step by step visual tutorial!

chop the onion and dice the pork.

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pour the oil in the skillet and heat to medium-high.

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toss in the pork and onion. i think i added salt & pepper at this point, too. stir occasionally.

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meanwhile, it’s time to get roasting! turn your broiler on high. you could also use a toaster oven (or so i hear.)

place the chiles in an oven safe dish (i used a cast iron skillet.)

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pop the chiles under the broiler for a few minutes until the skin starts to blacken and bubble up. turn the chiles and repeat the process until all sides are roasted.

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these were the anaheims. repeat the process with the poblanos and the jalepeno. once they cool off, peel the skin. it should come off somewhat easily.

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better check your pork! it should be browning nicely by now and there will be liquid in the skillet.

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add the flour, a bit at a time, until all the liquid is absorbed.

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time to get to work on the tomatillos. remove the husks and wash them.

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quarter the tomatillos and place in an oven safe dish.

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place the tomatillos under the broiler and use the same method as you did with the chiles.

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while the tomatillos are roasting, dice the chiles.

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add the diced chiles to the pork along with the cumin and garlic.

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mix well.

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process the tomatillos and cilantro.

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add the tomatillo mixture and broth to the skillet and bring to a boil.

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boil for about 10 minutes, then reduce heat to low. add salt & pepper and simmer for 1 – 3 hours OR transfer to a crock pot (on low) and heat for 1 – 3 hours (until ready to serve.)

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it may not be beautiful, but it’ll be tasty.

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whew. that was a lot of work andthe kitchen is hot! go ahead and take off your shirt and eat an eclair.

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oh, and by the way, you can serve the chile verde however you’d like. we had sour cream, guacamole, tortillas, chips, cheese, and salsa.

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we had leftover chile verde, so for dinner last night we ate it with roasted potatoes and scrambled eggs garnished with greek yogurt and hot sauce. it was SO good.

it would be awesome as a smother sauce for enchiladas or on a mexican pizza. the possibilities are endless– this stuff is so versatile!

in other news…

  • i am heading to the sounds concert tonight.  woooo.. can’t wait! anyone else going?
  • it’s tuesday trainer over on lindsay’s list. for a killer tris/chest/shoulders workout, click here! i submitted two moves so you can see me make a fool of myself not once, but TWICE.
  • it’s national chocolate cupcake day! now you know.
  • this is my 1,000th post! weeeee.

xo. janetha g.

 

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{ 42 comments… read them below or add one }

Missy October 18, 2011 at 7:22 pm

Congrats on your 1000th post! Here’s to 1000 more ;)

This recipe looks phenomenal! I will need to improvise with grocery produce and/or canned food – but it will still be good I’m sure

Yay on Cupcake day – Boo on seafood bisque day tomorrow!

Love your TT contributions – you are hawt even when sick ;)
Hope you are getting better each day,

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Missy October 18, 2011 at 7:23 pm

And yay for me being the first post on your 100th post, ha ha!

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Deb (SmoothieGirlEatsToo) October 18, 2011 at 7:32 pm

LMAO the photo of Marshall with the eclair. It’s borderline porno ;-)

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Lindsay @ Lindsay's List October 18, 2011 at 10:11 pm

ummm….I’ll be honest..I got a little turned on.

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Lauren @ What Lauren Likes October 18, 2011 at 7:49 pm

Ahmazing recipe! I can definetly see myself making this!! :)

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Annette@EnjoyYourHealthyLife October 18, 2011 at 8:26 pm

wow-1000?! That rocks–go you!!

This does look delicious, I totally love tomatillos…..I found this out because I am obsessed with Cafe Rio….totally miss that place!! :(

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Abby @ Abz 'n' Oats October 18, 2011 at 8:26 pm

Yep–this is going to be the key to my man’s heart on the next visit! :) Sounds amazing! Congrats on your 1,000 post–always love reading!

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Corey @ Learning Patience October 18, 2011 at 8:34 pm

Looks great – thanks for posting! My hubby would love this recipe! I love all the tats…seriously…im dying for another one – soon! 1,000 post? AWESOME — that’s excellent!

xoxo Trinidad

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Mara @ What's For Dinner? October 18, 2011 at 8:44 pm

I absolutely love green chili!!! I make it for us alllll the time!
A little hint: After you blacken your peppers, put them in a brown paper bag for about 10 minutes. THen, rinse them under running water and the skins will come right off!

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Ashley @ My Food 'N' Fitness Diaries October 18, 2011 at 8:56 pm

Holy yum!! This looks like something the hubby and I would LOVE!! Thanks for sharing. :)

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Heather (Heather's Dish) October 18, 2011 at 9:41 pm

yay for 1000 posts! and i’m totally drooling over the pork chile verde! sounds perfect for our predicted snow days next week :)

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Susan October 18, 2011 at 9:53 pm

Aaaaaaand bookmarked. You’re the best. The tomatillos in my fridge and my tummy thank you.

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Jocelyn @ Peace Love Nutrition October 18, 2011 at 9:57 pm

My boyfriend loves these types of recipes! If I was a better girlfriend/ cook I would make them for him : )

And 1000 posts?! Wow congrats! I remember 2 years (was it 2 or 3?!) ago when you first started- you were the first blog I really got into. I was so impressed with your body4life results and obsessed with your gorgeous hair!

haha

Keep it up!!
xo

Jocelyn

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Hope October 18, 2011 at 10:00 pm

Congrats on your 1,000th post! That is awesome!

I don’t eat pork but I bet this would work perfectly with chicken. I’ve always wanted to try making a chile verde sauce. I definitely think I’m going to try it. :)

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melissa@the hungry artist October 18, 2011 at 10:03 pm

Congratulations on your 1000th post!

This recipe looks so great and doable! Thanks for posting!

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Amanda October 18, 2011 at 10:28 pm

Is this super spicy? I love chiles, but my husband is from PR and is a total wuss when it comes to hot food. It looks delicious.

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janetha October 19, 2011 at 1:02 pm

It’s pretty spicy. I would omit the jalapeno and use mild chiles–then it’d be perfect!

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Lauren @ Sugar Coated Sisters October 19, 2011 at 12:29 am

the sounds are my favorite! i’m seeing them in sf next month!!!!! eek congrats on the 1K mark!

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janetha October 19, 2011 at 1:03 pm

mmmm. it was SUCH a good show. maja is one hot bitch.

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Meg October 19, 2011 at 12:59 am

I think it is so sweet and kind that you made all the effort to make this for Marshall’s birthday. You awesome wife, you.

What is it about touching hot peppers and onions that gives you the urge to touch your eye? Is it just me?

p.s. His tattoos are mesmerizing, you should do a post on what they mean/why he got them.

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janetha October 19, 2011 at 1:04 pm

dude! i know! i did that! whyyy.. it burned.

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cathy@1970kikiproject October 19, 2011 at 6:14 am

congrats on 1000 posts, j! that deserves a cupcake celebration!
i now understand chile verde much more – yesterday i think i referred to it as CHILI ~ this is a new dish to me! thanks for the step-by-step!
would love to hear in what order marshall got his tattoos…that is artistry, right there.

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nicole@ makinggoodchoices October 19, 2011 at 7:26 am

happy 1000 post! that’s definitely an accomplishment.

My husband would love this recipe. I don’t know how often I see tomatillos here, but I’ll have to keep my eye out.

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brandi October 19, 2011 at 9:23 am

congrats on 1,000!!!

this chile verde sounds incredible. i love using fresh tomatillos

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momma b. October 19, 2011 at 10:58 am

Holy yum – that looks so delicious – mouth is watering right now! I need you to come cook for me…..soon

xoxo

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Christin October 19, 2011 at 11:47 am

Can we extend national chocolate cupcake day to today? lol

I wish every recipe came with a step by step tutorial…looks so amazingly delicious! :)

Congratulations on your 1000th post!!

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emily (a nutritionist eats) October 19, 2011 at 12:10 pm

That sounds amazing Janetha! YUM!

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Sara @ Sara Says... Bake. October 19, 2011 at 12:51 pm

Looks delicious! And I love that Marshall helps you in the kitchen. Also, I love this font!

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Gillian October 19, 2011 at 2:16 pm

Not going to lie, pretty hot photo of your man!

And this dish – oh my – I live for salsa verde!!! Must try this! Do you think I could do it in my crockpot?

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janetha October 19, 2011 at 2:20 pm

yep–i did!

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Gillian October 19, 2011 at 2:29 pm

Oh man, I missed that step, I’m going to make this soon! Thank you!!!

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Allison October 19, 2011 at 2:23 pm

Congrats on the 1,000th post- that’s awesome! The chili looks delic, never thought of using pork!

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Sami October 19, 2011 at 2:41 pm

way to go on getting to 1,000!!!! i think we need to have a party. since you hate the “blogiversary” thing, it’d be much more appropriate ;)

*sidenote- i have, and am in love with, that crockpot <3

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Biz October 19, 2011 at 3:57 pm

Sans the onion, I am all over this dish! Loves me some pork! Happy belated bday to Marshall and congrats on 1000 posts!

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Katie October 19, 2011 at 3:57 pm

That picture of Marshall eating an eclair with his shirt off makes me smile so big…he and Meeker would be best friends – Meeker and I joke that he is “allergic to shirts” when he’s eating. Silly boys.

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Casey @ Justin's Nut Butter October 19, 2011 at 4:19 pm

Congrats on 1,000! Big milestone.
That pork chile verde calls for a fiesta!

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Janetha October 19, 2011 at 4:29 pm

That’s precisely what it was for! haha. We had a fiesta last Saturday, complete with pinata!

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Roz October 19, 2011 at 4:46 pm

Congrats on your 1000th post. That is a wonderful milestone!!!

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Lindsey @ Cardio Pizza October 19, 2011 at 6:05 pm

Happy 1000th post! Here’s to many more! :)

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Courtney October 19, 2011 at 6:48 pm

THOUSANDTH post? I think I just got to 100 … :) I am digging this recipe! And your hubs tattoos. Yup, yup.

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Heather @ Kiss My Broccoli October 20, 2011 at 8:16 am

Haha! Love the “take off your shirt and eat an eclair”!

I’ve never tried cooking with tomatillos before…I didn’t even know that’s what they looked like under the husk! You think this would freeze well? I’m sure it would but I always forget about freezing stuff!

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Kelsey October 20, 2011 at 1:29 pm

So that’s how you roast a pepper….

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