PORK CHILI VERDE

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This place has the best chili verde ever! If you ever get a chance to go there compare this recipe with theirs and see if you think it is at least very close. So yummy. It is from La Frontera in Salt Lake City, Utah. I wish I had this place where I live. They also make their own tortillas. Very large and thick ones, I believe that by doing this it makes the dish! So go the extra mile and make your flour tortilla's .

Provided by Renee N.

Categories     One Dish Meal

Time 7h

Yield 12 Burritoes, 12 serving(s)

Number Of Ingredients 19

2 lbs pork
6 small jalapeno peppers
6 serrano peppers
3 anaheim chilies (optional)
8 tomatillos
1 large sweet onion
1/2 cup fresh cilantro
1 tablespoon garlic, minced
1 (4 ounce) can green chilies
1 (10 ounce) can diced tomatoes
1 (14 ounce) can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons cornstarch
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 consistent color.
  • 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 tablespoons 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.

Aslam Mai
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This pork chili verde is a great meal for any occasion. It's perfect for a weeknight dinner, a party, or a potluck.


Omme Areeba
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This pork chili verde is a great 5/5 meal. I will definitely be making it again!


Nasrullah Ansari
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This pork chili verde is a great delicious meal. I highly recommend it!


Kazi Shobuj
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This pork chili verde is a great easy meal. It's simple to make, and it's always a crowd-pleaser.


Maxine
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This pork chili verde is a great versatile meal. It can be served with rice, tortillas, or bread.


Yoniedra Jarrett
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This pork chili verde is a great flavorful meal. The spices give it a great depth of flavor.


Aarogya Lawati
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This pork chili verde is a great healthy meal. It's low in fat and calories, and it's packed with vegetables.


Thabang Sathekge
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This pork chili verde is a great budget-friendly meal. It's made with inexpensive ingredients, and it's very filling.


ArslanAli Ali
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I made this pork chili verde in my slow cooker, and it turned out great. It's a great way to cook a meal without having to babysit it.


Shahmeer Mustafa
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This pork chili verde is a great way to use up leftover pork. It's also a great way to get your vegetables in.


David Vela
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I froze some of this pork chili verde, and it reheated very well. It's a great way to have a delicious meal on hand for busy weeknights.


Nasir Miah
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This pork chili verde is a great make-ahead meal. I made it on Sunday, and it was even better the next day.


Fjgjjf Hffjfj
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I added some corn and black beans to this pork chili verde, and it was delicious! It's a great way to use up leftover vegetables.


Issa Abdul
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This pork chili verde was a bit spicy for me, but it was still very good. I would recommend using less jalapeño pepper if you don't like spicy food.


James Rock
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I made this pork chili verde for a party, and it was a huge success. Everyone loved it!


Leen Rayyan
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This was my first time making pork chili verde, and it turned out great! The recipe was easy to follow, and the dish was so flavorful.


Avishka Chandupa
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I've made this pork chili verde several times now, and it's always a hit. The tomatillos give it a unique flavor that I love.


Peshawar Times
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This pork chili verde was amazing! The flavors were so complex and delicious, and the pork was so tender. I will definitely be making this again.


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