Pork Chile Verde – Colorado Style

When I lived in Salt Lake City, the company I worked for had a cafeteria. My favorite day to eat there is when they had the breakfast burrito smothered in chile verde. I had never tasted it before and fell deeply in love with the flavors. I later found out that chile verde has a few different styles and recipes. I was never able to find it quite the same once I moved from Salt Lake City. It wasn’t until we were on a layover at the Denver Airport that I had breakfast and this was on the menu. I had to try it and see if this was the flavor I had missed having for the last many years. It was! 

Chile Verde

So I scoured the internet and checked out about 10 different recipes to find the one that I was looking for. I found a near perfect one and took some things from others that I found and put this together. We had it for breakfast this morning and Walter literally said, “Yes, this is definitely a keeper!” So here it is, a very versatile Pork Chile Verde, Colorado Style!

Pork Chile Verde – Colorado Style

Adapted from: http://www.simplyrecipes.com/m/recipes/chile_verde/

Prep Time: 30 min
Cook Time: 4 hours

Ingredients:

1 1/2 pound tomatillos
5 garlic cloves, not peeled
1 jalapeño pepper, seeds and ribs removed, chopped
5 (4-ounce) cans whole and roasted green chilies
1 bunch cilantro leaves, cleaned and chopped
4 – 4 1/2 pounds pork butt
2 large yellow onions, chopped
3 garlic cloves, minced
4 cups chicken stock
2 tbsp of chopped fresh oregano or 1 tbsp of dried oregano
  salt
  freshly ground black pepper
  olive oil
pinch of ground cloves
pinch of ground cumin

Chile Verde Ingredients

Directions:

Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Add the 5 unpeeled cloves of garlic to the tray to roast also. Roast under the broiler for about 10-15 minutes until you see the skin start to char. Remove from oven, let cool.

Tomatillos beforeTomatillos after

While the tomatillos are roasting, cut your pork up into about 1 inch cubes. Season well with salt and pepper. Heat oil in a large skillet and brown pork. You may want to work in batches so you don’t crowd the pan (If the pan is too crowded the pork will steam instead of brown). Place browned pork in a bowl and set aside.

pork in 1 inch cubesbrowned pork

Remove excess fat from pan leaving enough to sweat the onions and garlic in. Add onions and garlic and cook until translucent, about 6-7 minutes.

Place roasted tomatillos, roasted pealed garlic, green chilies, and jalapeño into the blender. Blend on low until all items are chopped and mixed well, 30 seconds or less will do.

Chile Verde BlendChile Verde Blended

In a large stock pot, add pork, onions and garlic, blended tomatillos, oregano and enough chicken stock to cover the meat. Season with a pinch of ground cloves and cumin. Give it a big stir.

Chile Verde

Bring to a boil then reduce heat to low and let simmer for 3/12 – 4 hours, uncovered. Half way through cooking chop cilantro fine and throw into chile and blend well. After time is up, test if meat is fork tender. If it is not, let cook for 30 minutes longer. Taste and add salt and pepper as needed.

Chile Verde

Serve over fried eggs, omelettes, burritos, rice, or just eat with warmed tortillas!

IMG_7794

Pork Chile Verde - Colorado Style
Serves 8
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Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Prep Time
30 min
Cook Time
4 hr
Total Time
4 hr 30 min
Ingredients
  1. 4 - 4 ½ pounds pork butt
  2. 1 ½ pound tomatillos
  3. 5 garlic cloves, not peeled
  4. 1 jalapeño pepper, seeds and ribs removed, chopped
  5. 5 (4-ounce) cans whole and roasted green chilies
  6. 1 bunch cilantro leaves, cleaned and chopped
  7. 2 large yellow onions, chopped
  8. 3 garlic cloves, minced
  9. 4 cups chicken stock
  10. 2 tbsp of chopped fresh oregano or 1 tbsp of dried oregano
  11. salt
  12. freshly ground black pepper
  13. olive oil
  14. pinch of ground cloves
  15. pinch of ground cumin
Instructions
  1. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Add the 5 unpeeled cloves of garlic to the tray to roast also. Roast under the broiler for about 10 - 15 minutes until you see the skin start to char. Remove from oven, let cool.
  2. While the tomatillos are roasting, cut your pork up into about 1 inch cubes. Season well with salt and pepper. Heat oil in a large skillet and brown pork. You may want to work in batches so you don't crowd the pan. If the pan is too crowded the pork will steam instead of brown. Place browned pork in a bowl and set aside. Remove excess fat from pan leaving enough to sweat the onions and garlic in. Add onions and garlic and cook until translucent, about 6-7 minutes.
  3. Place roasted tomatillos, roasted pealed garlic, green chilies, and jalapeno into the blender. Blend on low until all items are chopped and mixed well, 30 seconds or less will do.
  4. In a large stock pot, add pork, onions and garlic, blended tomatillos, oregano and enough chicken stock to cover the meat. Season with a pinch of ground cloves and cumin. Give it a big stir.
  5. Bring to a boil then reduce heat to low and let simmer for 3 ½ - 4 hours, uncovered. Half way through cooking chop cilantro fine and throw into chile and blend well. After time is up, test if meat is fork tender. If it is not, let cook for 30 minutes longer. Taste and add salt and pepper as needed.
Notes
  1. Serve over fried eggs, omlettes, burritos, rice, or just eat with warmed tortillas!
OINKCOOKING http://www.oinkcooking.com/
 Chile Verde over riceNotes:

This can be made ahead of time and freezes nicely. It is great over fried or scrambled eggs, omelettes, breakfast burritos, rice, bean and cheese burritos, and alone with tortillas or corn chips.

2 Comments

  1. I made this and it turned out wonderful! I’m not a great cook, but the hardest part was cubing all that pork! It was delicious and I got raves!

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