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Pork Chile Verde: a Tex Mex flavorful recipe

Total time: 180 Min
Difficulty: Low
Serves: 8 people
By Cookist


Pork shoulder
3 pounds
Green tomatoes
1 ½ pound
1, large
Poblano chilis
2, (optional)
Chicken stock
3 cups
Coriander leaves
1 bunch
Dried oregano
1 tbsp
Fresh oregano
2 tbsp
Garlic cloves
Extra virgin olive oil
Black pepper

Tex-Mex flavors are very appreciated all around the world. The delicious combination between hot, sweet, salty and bitter flavors in perfect proportions allows people who taste those dishes enjoy the explosion of flavors in their mouths. The recipe provided makes also an interesting combination between pork and chicken flavors that will make you and people who eat this dish ask for more. This chili can be serve for breakfast, lunch or dinner and with the combinations you prefer: bread, rice, tortillas and many others. If you really like hot and tomato flavors, and enjoy the pork as much as I do, this recipe is for you.


It is suggested to begin preparing all the ingredients. Starting with the pork, you should remove the excess of fat and cut it in about 2 inches dices. Wash the jalapenos very well, remove the seeds and chop them finely. Preserve them. Wash the coriander, cut it finely and preserve. Now chop the onion, 3 of the 8 garlic cloves and also preserve them. Cut the green tomatoes in small pieces and also add the 5 whole garlic cloves. Proceed now to roast your poblano peppers directly on a flame until the skin is completely blackened.

Let the peppers cool and proceed to remove the skin, seeds and the stem. Add the chopped green tomatoes and garlic cloves into the blender glass in the blender. Add the chopped jalapenos, coriander and poblano peppers into the blender. Process in the blender until all the ingredients are well mixed. Take a large bowl and adding the pork proceed to season with salt and pepper. Place a large frying pan over medium-high heat and add some olive oil. Now proceed to cook the pork until all the pieces are brown on all sides. Retire the pork from heat and let it rest in a large bowl. Remove the excess of fat from the pan and place over medium heat and add the onions and chopped garlic. Cook for 5 minutes the onions and garlic, stirring constantly. If the frying pan is not enough large use a large cooking pot and proceed to add the onion and pork. Incorporate the green tomatoes sauce and the chicken stock until it covers the pork. Season with salt and pepper.

Now cook until it boils and turn the heat to low. Let cook without covering the pot until the pork is soft. This will take about 2 or 3 hours. Adjust the seasoning before retire from heat. Serve it hot. It is suggested to serve this delicious chili with rice or flour tortillas.

Nutrition Facts Servings: 8 Amount per serving  Calories  762 Daily Value* Total Fat 52.1g 67% Saturated Fat 18.2g 91% Cholesterol 204mg 68% Sodium 425mg 18% Total Carbohydrate 17.1g 6% Dietary Fiber 5.9g 21% Total Sugars 6g  Protein 55.7g

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