Chile Verdadero
Ingredients
- 3 lbs pork butt, cubed 1/2-1-inch (shoulder is fine) ⓘ
- 3 tablespoons canola oil ⓘ
- 1 12 cups onions, yellow chopped ⓘ
- 3 tablespoons garlic, chopped ⓘ
- flour (for dredging) ⓘ
- 24 ounces chicken stock ⓘ
- 24 ounces tomatillos, chopped (I just use food processor) ⓘ
- 24 ounces chilies, medium hatch roasted and stem tops removed (These are also known as Big Jim) ⓘ
- 2 teaspoons cumin, ground ⓘ
- 1 teaspoon cumin, toasted seeds ⓘ
- 1 12 teaspoons Mexican oregano, chopped (regular will work) ⓘ
- 2 bay leaves ⓘ
Instructions
- Put salt and pepper in enough flour to dredge the pork.
- Dredge.
- Put oil into hot skillet and brown the pork.
- In large pot, place a little oil and simmer the onions.
- Then add stock, chiles, tomatillos, cumin, oregano and bay to simmer.
- Add pork after browned.
- Salt and pepper to taste.
- Green chile powder (mild, medium or hot) can be added to increase heat.
- Simmer for 3 hours or until the pork falls apart.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).