Chile Verdadero

14 ingredients
9 steps

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
  • salt, to taste
  • pepper, to taste

Directions

  1. 1
    Put salt and pepper in enough flour to dredge the pork.
  2. 2
    Dredge.
  3. 3
    Put oil into hot skillet and brown the pork.
  4. 4
    In large pot, place a little oil and simmer the onions.
  5. 5
    Then add stock, chiles, tomatillos, cumin, oregano and bay to simmer.
  6. 6
    Add pork after browned.
  7. 7
    Salt and pepper to taste.
  8. 8
    Green chile powder (mild, medium or hot) can be added to increase heat.
  9. 9
    Simmer for 3 hours or until the pork falls apart.

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