CHILE VERDE (LA FRONTERA-STYLE)

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Chile Verde (La Frontera-Style) image

Because you can never have enough chile verde recipes , today we're running Marcus Grymme's recipe for DeeAnn Haroldsen and Bethany Layton and all you other La Puente and La Frontera lovers out there. Grymme used to live in Utah and has spent years sampling chile verdes in other parts of the country and Mexico in an attempt to duplicate the Utah dish until he decided to make his own. After numerous experimental batches, the key, Grymme says, is to use "tomatoes and tomatillos." Grymme thinks this recipe comes pretty close.

Provided by Cook It Up

Categories     Mexican

Time 4h30m

Yield 1 Cups, 12 serving(s)

Number Of Ingredients 19

2 lbs pork roast
10 tomatillos, stems and papers removed, cut into large chunks
6 small jalapeno chiles, stems and seeds removed, cut into pieces
6 serrano chilies, stems and seeds removed, cut into pieces
3 anaheim chilies (optional)
1/2 cup fresh cilantro
1 (4 ounce) can green chilies
1 (10 ounce) can diced tomatoes
1 (7 ounce) can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup all-purpose flour
2 tablespoons olive oil, plus more as needed
1 large onion, chopped, some reserved for garnish
1 tablespoon garlic, minced
2 tablespoons cornstarch
2 ounces cold water

Steps:

  • In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
  • Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
  • Turn the slow-cooker on high heat and cover.
  • Meanwhile, dust the pork with flour, salt and pepper.
  • In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
  • Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker 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.
  • Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
  • Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.

Bobby Vidana
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This is my new go-to recipe for Chile Verde. It's easy to make and always turns out great.


Yusra Shaikh
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This recipe was easy to follow and the results were delicious. I highly recommend this recipe to anyone who loves Mexican food.


Jahnieca Lacey
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This Chile Verde is the best I've ever had! The pork was so tender and the tomatillo salsa was amazing. I will definitely be making this again and again.


md alal hussain
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I'm not a big fan of pork, but I really enjoyed this recipe. The tomatillo salsa was the perfect complement to the pork.


bravery gamer VR
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This recipe was a lot of work, but it was worth it! The Chile Verde was delicious and the pork was fall-apart tender.


Remi Anamul
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I found this recipe to be a bit bland. I added some extra spices and it turned out much better.


Ralf Ralf
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This recipe was a bit too spicy for me, but I still enjoyed it. The pork was very tender and the tomatillo salsa had a nice flavor.


James Fuller
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I love this recipe! The Chile Verde is always a hit at parties. I highly recommend it.


Jillian Howley
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This was a great recipe! The Chile Verde was easy to make and the results were delicious. I will definitely be making this again.


Elmugroso Elmugroso
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This Chile Verde is the best I've ever had! The pork was so tender and the tomatillo salsa was amazing. I will definitely be making this again.


Ms Masud mai
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I love the tomatillo salsa in this recipe. It's the perfect balance of tangy and spicy. I highly recommend this recipe.


Dayna Hicks
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This recipe is a keeper! The Chile Verde was delicious and the pork was cooked to perfection. I will definitely be making this again.


Wendy Kittle
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I've made this recipe several times and it's always a winner. The Chile Verde is so flavorful and the pork is always tender. I highly recommend this recipe.


MD KABIir
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This was my first time making Chile Verde and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.


Bil Bilal
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I love this recipe! The Chile Verde is always a hit at parties and potlucks. I highly recommend it.


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This recipe was easy to follow and the results were amazing! The Chile Verde was so flavorful and the pork was fall-apart tender. I will definitely be making this again.


Nalunkuuma Patience
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I made this recipe for a party and it was a huge success! Everyone loved the Chile Verde and I received many compliments on my cooking. Thanks for sharing this recipe!


Sazzad Hossen Sobuj
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This is my new favorite Chile Verde recipe! The pork was so tender and flavorful, and the tomatillo salsa was the perfect complement. I highly recommend this recipe.


Asadujjaman Asad
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I tried this recipe last night and it was delicious! The tomatillo salsa was the perfect balance of tangy and spicy. I will definitely be making this again.


Rashed34_ Ali
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This Chile Verde La Frontera Style was a hit with my family! The flavors were incredible, and the pork was so tender. I will definitely be making this again.