Chile Verde


This is the most authentic Chili Verde I've ever made. I made it a part of a taco bar for all my adult kids and hooked them up with this recipe. ~ Ellen



– Make your verde sauce first. Preheat your oven to broil. – Slice the peppers.


– Slice the peeled and rinsed tomatillos in half through the horizontal center and arrange on a lightly oiled baking dish with the skin sides up. – Place the peppers and tomatillos on a separate lightly oiled baking sheet skin sides up.


– Bake the peppers and tomatillos until skin side is blistering on both the tomatillos and peppers.  – Remove from heat and cool slightly. Peel off the pepper skins and discard them.


– Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.


– Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes until each side is nicely browned.


– Heat a large pot to medium heat and add the olive oil. – Add the onions and stir. Cook them down to soften.


– Stir in the garlic and Mexican oregano and cook another minute.


– Add the reserved verde sauce along with chicken stock. Bring to a quick boil, then reduce the heat and cover. Simmer until the pork is fork tender.


– Remove the chile verde from the heat and stir in the chopped cilantro and lime juice. – Serve in bowls and top with your fixings.




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