Best 7 Chile Verde La Frontera Style Recipes

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In the realm of Mexican cuisine, Chile Verde La Frontera Style stands as a crown jewel, a symphony of flavors that pays homage to the vibrant culinary heritage of the border region. This tantalizing dish, originating from the border towns of Sonora, Mexico, and Arizona, USA, is a delectable stew that showcases the harmonious union of tender pork, succulent tomatillos, and a chorus of aromatic spices.

Unveiling the secrets behind this culinary masterpiece, this article presents a collection of meticulously crafted recipes that cater to diverse preferences and skill levels. From the traditional Chile Verde La Frontera recipe, which embodies the authentic flavors of the border region, to the simplified version designed for busy weeknights, and the vegetarian adaptation that celebrates plant-based indulgence, these recipes provide a culinary journey that caters to every palate.

As you embark on this gastronomic adventure, you'll discover the art of slow-cooking pork shoulder until it reaches a state of tender perfection, the vibrant tang of tomatillos and roasted poblano peppers, and the harmonious blend of Mexican spices that awaken the senses. Each recipe offers a unique perspective on this beloved dish, ensuring that every home cook can find their perfect match.

So, prepare to embark on a culinary adventure that will transport you to the vibrant border towns of Mexico and Arizona. With each bite of Chile Verde La Frontera Style, you'll savor the essence of this cherished dish, a testament to the rich culinary heritage that continues to inspire and delight.

Let's cook with our recipes!

MEXICAN CHILE VERDE



Mexican Chile Verde image

This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors.

Provided by Maggie Unzueta

Categories     Dinner

Time 1h25m

Number Of Ingredients 10

4 tbsp oil (divided)
3 1/2 to 4 lbs pork loin chopped into 1-inch pieces ((not tenderloin))
2 tbsp Salt (Divided)
1 tspn Pepper
10 tomatillos
1 onion (divided)
3 garlic cloves (divided)
2-3 serrano chile ((use 3 if you like it spicy))
1/2 bunch cilantro
2 cups chicken broth ((or water, but taste for salt))

Steps:

  • In a large stock pot, heat 3 tablespoons of oil.
  • Season the pork with salt and pepper.
  • Add the pork to the stock pot.
  • Sear on all sides.
  • Stirring occasionally.
  • Meanwhile preheat the broiler on high.
  • Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
  • Note: if you like it spicy, use 4 to 5 serrano chiles.
  • Drizzle 1 tablespoon of oil over all the ingredients and mix well.
  • Add salt over everything.
  • Place the sheet pan inside the oven.
  • Broil for 4-5 minutes until the tomatillos are black and charred.
  • Add all the tomatillos and cilantro into a blender.
  • Blend until smooth.
  • If there is excess fat, remove the seared pork from the pot.
  • Drain any excess fat.
  • Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
  • Stir and cook for 1 minute.
  • Return the pork to the pot.
  • Add the salsa verde from the blender.
  • Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
  • Add the liquid from the blender and remaining chicken broth to the pot.
  • Stir to combine.
  • Cover with a lid.
  • Cook for 1 hour on low.
  • Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
  • Serve with Mexican rice and beans.

Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 52 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 2352 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHILE VERDE (LA FRONTERA STYLE)



Chile Verde (La Frontera Style) image

This is my recreation of the chile verde made by La Frontera restaurants in Salt Lake City. It is best served over bean burritos, with shredded cheese, diced onions, and salsa as desired. Note: I am not associated with La Frontera; I created this recipe myself, with the goal of recreating the flavor of their chile verde.

Provided by MGrymme

Categories     Main Dish

Time 5h

Yield 12

Number Of Ingredients 19

2 pounds pork
6 jalapeno peppers small
6 serrano peppers
3 anaheim peppers optional
8 tomatillos
1 sweet onion large
0.5 cup cilantro fresh
1 tbsp garlic minced
1 4-oz can green chilis
1 10-oz can diced tomatoes
1 14-ounce can tomato sauce
2 cups chicken broth
1 tsp oregano
1 tsp cumin
1 tsp chili powder
2 tbsp corn starch
1/4 cup Flour for browning the pork.
1 teaspoon Salt for browning the pork.
1 teaspoon Pepper for browning the pork.

Steps:

  • Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos and peppers and cilantro in a food processor, puree them all. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock-pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan. Add the garlic and onions, sauté until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock-pot. Cook in the crock-pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further. Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.

Nutrition Facts : Calories 228 calories, Fat 11.9544358333333 g, Carbohydrate 13.6884208333333 g, Cholesterol 50.652 mg, Fiber 2.60981666266918 g, Protein 16.731 g, SaturatedFat 4.08297233333333 g, ServingSize 1 1 Serving (258g), Sodium 389.6425 mg, Sugar 11.0786041706642 g, TransFat 1.31503091666667 g

AUTHENTIC RESTAURANT CHILI VERDE



Authentic Restaurant Chili Verde image

When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I...

Provided by Martha Price

Categories     Pork

Time 3h30m

Number Of Ingredients 6

1 and 1/2 1 and 1/2 to 2 lbs long green chili peppers (aneheim)
4 jalapeno peppers (more or less, depending on hotness)
2 - 4 clove garlic, minced
cumin seed, or ground cumin - a few sprinkles to taste
1 small onion, sliced (optional)
3 - 4 lb pork roast, marbled with fat

Steps:

  • 1. Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
  • 2. Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
  • 3. Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
  • 4. Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
  • 5. Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
  • 6. Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
  • 7. If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!

CHILE VERDE (LA FRONTERA STYLE) RECIPE - (4.5/5)



Chile Verde (La Frontera Style) Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 19

2 Ibs pork roast, pork loin, or Boston butt
6 jalapeno peppers (small)
6 serrano peppers
3 anaheim peppers (optional)
8 tomatillos
1 lg sweet onion
1/2 c fresh cilantro
1 T minced garlic
1 4oz can green chilis
1 10oz can diced tomatoes
1 14oz can tomato sauce
2 cups chicken broth
1 t oregano
1 t cumin
1 t chili powder
2 T corn starch
1/4 c flour; for browning the pork.
1 t salt; for browning the pork.
1 t pepper; for browning the pork.

Steps:

  • Cut the pork into small chunks. Husk the tomatillos, de-stem them, and cut them into large chunks. Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks. Put tomatillos, peppers, and cilantro in a food processor and puree them. Add the can of green chilis, diced tomatos, and tomato sauce to the food processor. Continue blending until the mixture is a consistant color. Pour the vegetable puree into a crock-pot. Add the chicken broth, oregano, cumin, and chili powder. Turn the crock pot on high and cover. Dust the pork with flour, salt and pepper. Heat 2 T olive oil, shortening, or lard in a frying pan. Add the garlic and onions, saute until the onions are tender. Add the pork, brown it thoroughly. Pour the entire pan's contents (including drippings) into the crock pot. Cook in the crock pot on high for 2 hours. After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours. 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock pot. Add more if you want to thicken it further. Serve over bean burritos.

SUPER-EASY CROCK POT CHILE VERDE



Super-Easy Crock Pot Chile Verde image

Ridiculously simple. Very tasty. This is on the mild side because Mr. Wonderful likes his food a bit tame. You can easily add jalapenos to turn up the heat.

Provided by One Happy Woman

Categories     Pork

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless pork shoulder
1 (28 ounce) can green enchilada sauce
1 onion, chopped
1 teaspoon lemon pepper
6 garlic cloves, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
sliced pickled jalapeno pepper

Steps:

  • Turn the crock pot on to high while you chop the onions and slice the garlic.
  • Dump everything in the pot; cut the meat into 2-3 pieces so the sauce covers everything.
  • Cover and cook on high for 5-6 hours.
  • Degrease the sauce.
  • Shred the meat.
  • Serve with chopped avocado and a dollop of sour cream, if you like.

Nutrition Facts : Calories 429.5, Fat 30.7, SaturatedFat 10.6, Cholesterol 107.5, Sodium 931.6, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 25.7

AWESOMELY EASY CHILE VERDE



Awesomely Easy Chile Verde image

I love Chile Verde recipes and a good friend of mine used to make a variation of this recipe in college. I tried to doctor it up and give it a better taste profile and think I accomplished it. I made this for my boyfriend and I, four days ago and we've been eating it slowly, as it's so delicious we don't want it to be over! Hope you enjoy it as much as we have been :)

Provided by Chez Shonna

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 lb pork roast
1 medium yellow onion
1 celery rib
16 ounces herdez salsa verde
8 ounces of la victoria diced green chilies
8 ounces el pato hot sauce
1 lime
1 teaspoon cumin
celery salt

Steps:

  • Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
  • While the pork is browning, dice your celery and onion.
  • Once the pork is browned, add in the onion and celery.
  • After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
  • Stir together and let simmer.
  • Juice the lime into the mix, season with the celery salt, add the cumin and mix.
  • I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
  • YUMMY! Delicious left overs for a few days too :).

Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 3, Cholesterol 71.4, Sodium 2921.4, Carbohydrate 13.9, Fiber 2.4, Sugar 5.9, Protein 27.8

EASY LA VICTORIA CHILE VERDE



Easy La Victoria Chile Verde image

I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe.

Provided by Julesong

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs pork, cubed
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
1 tablespoon butter
1 large fresh onions, minced or diced or 1/2 cup dried onion flakes
4 cloves garlic, minced
1 (16 ounce) jar la victoria salsa verde
1/2 cup chicken broth (preferred) or 1/2 cup mexican beer (if you're feeling "beery" :))

Steps:

  • Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
  • In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
  • Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
  • Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
  • Makes 4 to 6 servings.

Tips:

  • To make the chile verde even more flavorful, use a combination of fresh and dried chiles.
  • If you don't have any fresh tomatillos, you can use canned ones instead. Just be sure to drain them well before using.
  • For a spicier chile verde, add a few more serrano chiles to the recipe.
  • If you want a thicker chile verde, simmer it for a longer period of time, or add a cornstarch slurry.
  • Serve the chile verde with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.

Conclusion:

Chile verde is a delicious and versatile dish that can be served for breakfast, lunch, or dinner. It's also a great way to use up leftover pork or chicken. Whether you make it with fresh or canned ingredients, this recipe is sure to be a hit with your family and friends.

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