Best 9 Quick Delicious Pork Chile Verde Recipes

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Pork Chile Verde is a delicious, flavorful dish that can be enjoyed by people of all ages. It is a popular Mexican dish that is typically served with rice, beans, and tortillas. The pork in this dish is braised in a flavorful sauce made with tomatillos, green chiles, and spices. The result is a tender, juicy pork dish that is bursting with flavor. If you are looking for a quick and easy recipe for Pork Chile Verde, you have come to the right place. This recipe can be made in just 30 minutes, and it is sure to be a hit with your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE VERDE PORK



Chile Verde Pork image

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Provided by Lauren Allen

Categories     Main Course

Time 2h50m

Number Of Ingredients 12

3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1'' pieces)
salt and freshly ground black pepper
2 Tablespoons oil ((vegetable or canola oil))
1 large yellow onion (, chopped)
3 cloves garlic (, minced)
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups low-sodium chicken broth
4 fresh poblano chiles (, seeded and sliced in half)
2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
1.5 pounds fresh tomatillos (, husks removed)
1/2 cup fresh cilantro (, coarsely chopped)

Steps:

  • Season pork pieces on all sides with salt and pepper.
  • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
  • Remove the pork from the pot. Add a little additional oil to pan, if needed.
  • Add onion and saute until tender. Add garlic and cook for 30 seconds.
  • Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
  • Reduce heat to medium-low, cover, and simmer for 2-4 hours.
  • Meanwhile, make the sauce.
  • Place rack on second to top level of oven and turn the oven to high broil.
  • Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
  • Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
  • Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
  • Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
  • Add the peppers, tomatillos and cilantro to a blender and puree.
  • Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
  • Serve with tortillas, and a side of Mexican rice and beans.

Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PORK CHILE VERDE



Pork Chile Verde image

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California

Provided by Taste of Home

Categories     Dinner

Time 6h55m

Yield 8 servings.

Number Of Ingredients 11

1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
4 medium carrots, sliced
1 medium onion, thinly sliced
4 garlic cloves, minced
3 tablespoons canola oil
1 can (28 ounces) green enchilada sauce
1/4 cup cold water
2 jalapeno peppers, seeded and chopped
1 cup minced fresh cilantro
Hot cooked rice
Flour tortillas, warmed

Steps:

  • In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.

Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.

QUICK & DELICIOUS PORK CHILE VERDE



Quick & Delicious Pork Chile Verde image

This is a quick version of chile verde, but it doesn't skimp on any of the flavor. I make it with white rice and salad, with warm tortillas on the side. But it's great as a filling for burritos too!!!

Provided by Charmie777

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 lb boneless pork chops or 1 lb pork tenderloin, cut into small cubes
1 tablespoon cornmeal, to taste
3/4 teaspoon ground cumin
1 cup chopped green onion
1 cup canned chicken broth, to taste
1/4 cup canned diced green chiles
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy medium saucepan over high.
  • heat.
  • Add pork, saute until just golden, about.
  • 2-4 minutes.
  • Reduce heat to medium.
  • Sprinkle.
  • cornmeal and cumin over pork and stir 1 minute.
  • Add green onions and stir just until fragrant, about 2 minutes.
  • Add 2 cup broth and chilies.
  • and simmer until chile thickens, about 5 minutes.
  • Thin with additional broth if necessary.
  • Mix.
  • in cilantro.
  • Serve over rice.

PORK CHILE VERDE



Pork Chile Verde image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 17

4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers, cut into 1-inch cubes
2 Anaheim or Poblano chiles, cut into 1-inch cubes
2-3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 pounds tomatillos, roasted, peeled and chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
2 tablespoons coriander seeds, crushed and soaked in a scant amount of water
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
4 cups chicken stock

Steps:

  • Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
  • Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
  • Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

ULTIMATE PORK CHILE VERDE



Ultimate Pork Chile Verde image

The one and only time my dad cooks each year is to make this for my birthday! I can't even express how good it is. I finally snatched the recipe with all the secret touches and served it for a dinner party. Just as I had hoped it was a huge hit, everyone went wide eyed and back for seconds. It seems like a lot of steps because I don't want to leave out the tips that make this great. Really it's pretty easy, read through instructions before you begin. This recipe feeds an army so I always put leftovers in ziploc bags and freeze for later or put on top of nachos the next day!

Provided by Amber C.

Categories     For Large Groups

Time 3h45m

Yield 20 serving(s)

Number Of Ingredients 15

5 -6 lbs picnic pork roast, shredded or cubed (I usually cook in crock pot, see below)
2 tablespoons vegetable oil
2 large yellow onions, chopped
6 garlic cloves, minced
1 tablespoon sea salt or 1 tablespoon kosher salt
1 tablespoon ground cumin
5 (14 ounce) cans chicken broth
8 poblano chiles
4 jalapeno peppers
2 yellow bell peppers
3 lbs tomatillos, husks removed
1 bunch cilantro leaf, coarsely chopped no stems
pepper
20 flour tortillas
2 lbs monterey jack cheese, shredded

Steps:

  • You can cook your roast however you like, I always use my crock pot. Slice 1 large onion in rings, put on bottom of pot, add roast then 3/4 c water mixed with 2 Tbs reduced sodium soy sauce, cut small slits on top of roast and fill with 1 clove minced garlic. Cook on low 6-7 hours. If not fully cooked don't worry it will cook through when simmered later on.
  • Bring chicken broth in a large stock pot to a boil add tomatillos and boil until they just start to soften and skins start splitting open.
  • Leaving broth in pot take out tomatillos and put in a blender or food processor along with chopped cilantro leaves, puree. Set aside.
  • Meanwhile arrange poblano, yellow and jalapeno peppers on a large greased sheet pan, put under broiler in oven until they start getting dark, soft and bubbly, turn and repeat on other side until done.
  • Seed and chop poblano and yellow peppers, seed and dice jalapenos, leave one jalapeno with seeds (if you like it really spicy adjust jalapenos to your taste).
  • In a frying pan add veg oil, cook chopped onion and garlic. Season with sea salt and a little pepper, cook until onions are tender. Add cumin.
  • Add onion mix to chicken stock
  • Stir in pork, you may not need to use the full 5-6 lbs. Some roasts have more meat than others. I have used the full roast before and half a roast that produced the same amount of meat. Add half and go from there.
  • Add peppers and tomatillo/cilantro puree.
  • Simmer for 3-4 hrs to thicken. If chile verde sauce is not thick enough add a little instant mashed potatoes until desired thickness is reached.
  • On a flour tortilla add shredded cheese and a spoonful of chile verde, roll and smother top with more chile verde and lots of cheese.
  • Put under broiler in oven to melt cheese and serve!
  • *I usually make the day before and put in fridge (it tastes better the second day) then just heat, put on tortillas and serve!*.

Nutrition Facts : Calories 494.5, Fat 24.6, SaturatedFat 11.7, Cholesterol 111.9, Sodium 1195.7, Carbohydrate 25.1, Fiber 3, Sugar 5.5, Protein 42.2

PORK CHILE VERDE



Pork Chile Verde image

The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 12

8 fresh tomatillos
1/4 cup olive oil
1 large onion, chopped
2 jalapeno peppers, seeded and finely chopped
4 to 5 cloves of garlic, crushed
4 pounds pork country style loin ribs, trimmed of fat and cut into cubes
Coarse salt and ground pepper
2 cans of diced green chilies
1 tablespoon dried oregano
Cilantro, freshly chopped (for garnish)
Sharp cheddar cheese, shredded (for garnish)
Sour cream (for garnish)

Steps:

  • Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.
  • Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.
  • Garnish with shredded sharp cheddar cheese and sour cream if desired.

SLOW COOKER PORK CHILE VERDE



Slow Cooker Pork Chile Verde image

I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.

Provided by Squirrel Beebz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 7h45m

Yield 12

Number Of Ingredients 13

1 (3 1/2) pound boneless pork shoulder roast, cut into 5 or 6 pieces
salt to taste
1 tablespoon ground black pepper
3 tablespoons olive oil, divided, or more as needed
1 large sweet onion, chopped
1 large Anaheim chile pepper, chopped
2 cloves garlic, chopped, or more to taste
2 (15 ounce) cans chicken broth
12 large whole Anaheim chile peppers
1 (15 ounce) can green enchilada sauce
¾ cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon chili powder

Steps:

  • Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
  • Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
  • Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
  • Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
  • Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
  • Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g

EASY CHILE VERDE



Easy Chile Verde image

If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h25m

Yield Serves 4 to 6

Number Of Ingredients 7

3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 to 3 tablespoons vegetable oil
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)
Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

Steps:

  • Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
  • Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
  • Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.

PORK CHILI VERDE (GREEN PORK CHILI)



Pork Chili Verde (Green Pork Chili) image

This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h25m

Yield 4

Number Of Ingredients 20

2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
10 fresh tomatillos
3 jalapeno chile peppers, seeded
1 poblano chile pepper, seeded
6 cloves peeled garlic
½ cup packed cilantro leaves
1 bay leaf
2 ½ cups chicken stock, or as needed
1 ½ pounds Yukon Gold potatoes, quartered
freshly ground black pepper
¼ cup sour cream
pickled red onions (optional)
1 tablespoon chopped fresh cilantro

Steps:

  • Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  • Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  • Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g

Tips:

  • For a smokier flavor, roast the tomatillos and peppers directly over an open flame or under a broiler.
  • If you don't have a blender, you can use a food processor or immersion blender to puree the tomatillos and peppers.
  • If you want a thicker sauce, simmer the pork and sauce for longer or add a cornstarch slurry.
  • Serve the pork chile verde with your favorite toppings, such as sour cream, shredded cheese, sliced avocado, and chopped cilantro.
  • Leftover pork chile verde can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Pork chile verde is a delicious and easy-to-make Mexican dish that is perfect for a weeknight meal. The combination of tender pork, flavorful sauce, and fresh toppings makes this dish a hit with everyone who tries it. Next time you are looking for a new recipe to try, give pork chile verde a try. You won't be disappointed!

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