Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
Learn how to make a Chili Verde Recipe! Go to for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
Green Chili Recipe - Hatch Green Chili Recipe - Green Chile
Green Chili is one of my sons favorite dishes. The best green chili's come from Hatch New Mexico, so I always use them when I'm making green chili. I generally use fresh green chili's, but I went through all of them that I had on hand, so I won't get any more until next harvest which is usually in September. The frozen green chili's that I used are an excellent alternative. They sell them in mild and hot.
This recipe calls for chicken stock. I used homemade chicken stock which is preferred, but any chicken stock will be fine.
I personally add my roux after everything comes together in the pot. There are other recipes that call for it being added to the pork in the beginning. I feel that you can control the thickness better doing it this way. I like to freeze my leftover roux to be used for later, so I generally make big batches of it.
Ingredients for 2 quarts of Green Chili:
1 pound Diced pork or Chicken
16 ounces Green chili's Diced (1/2 to be blended, 1/2 to remain chopped)
8 Cups Chicken Stock
2 Roasted jalapeno's (Optional)
1 Carrot (Optional)
1 1/2 cloves Garlic
1 1/2 Diced onions
1 habanero pepper ( Optional)
Oregano 1 1/2 Tbsp Cumin
1 1/2 Tbsp Cumin
1/2 bunch Cilantro chopped
1 cup diced tomatoes (More or less can be added)
Salt to taste
The Roux (Thickener)
1/2 Cup canola or vegetable oil (butter, lard or bacon grease can be used)
1/2 Cup flour
***All of the roux may not be needed to reach desired thickness
How to Make Beef Green Chile
#easyanddelicious #chileverde #greenchile #easyrecipes
Hello my beautiful fam welcome back to my kitchen. Today I’m going to share with you all how to make a super easy and delicious beeef green Chile this recipe is perfect for burritos, enchiladas, beans and rice or just simply by itself
Colorado Green Chili with Pork (Chile Verde Con Cerdo)
Here is my recipe for Colorado Green Chili with Pork. PLEASE NOTE: I made this video with canned green chilies because outside of the Colorado / New Mexico region finding fresh roasted hatch chilies can be difficult (it's hard to find canned in some places). If you would like a recipe using fresh green chilies here is a link: . Whenever possible use 2 1/2 cups of fresh roasted green chilies instead of the canned variety. However if you can only find canned, this recipe is amazing with either and is great anywhere a good green chili is required. My family loves it over Chimichangas or Cast Iron Roasted Potatoes in the morning. Or for a Mexican take on chili cheese Fries try it over Fries with Queso Fresco and a Sour Cream Sauce.
1 Lb Pork (cut into cubes), I actually use about a half pound
3 Bacon rashers (cut into lardons)
4 Tblsp All Purpose Flour
1 Tblsp Bacon Fat
2 1/2 Cups Fresh Roasted Green Chiles (fire roasted work best), or 2 15oz. Cans
2 Quarts Homemade Chicken Broth (or Four Cans)
1 15oz. Can Whole Tomatoes
1/8 Cup Pickled Jalapenos (about 3 seeded and chopped)
1 Medium Yellow Onion (diced)
¼ Red Bell Pepper (diced)
10 Cloves of Garlic
1/3 Cup Fresh Chopped Cilantro
3 Tblsp Green Chile Powder
2 Tsp Cumin
1-2 Tblsp Chicken Bouillon (to taste)
Salt and Fresh Ground Black Pepper (to taste)
1 1/2 Tblsp. Corn Starch (dissolved) for thickening if preferred
Small Pinch of MSG (optional)
Dice the Onion, Green Chiles, Red Bell Pepper and Pickled Jalapenos. Add HALF of the diced veggies to a food processor bowl. Cut the tomatillos into six pieces each and place half of them into the food processor as well. Add the cilantro and process till all ingredients are broken down. Set aside.
Cut 1 to 1 ½ lbs of pork into cubes. Place into a bowl and coat with the all-purpose flour. In a large Dutch oven over medium high heat, brown the bacon lardons till they are done but not overly crispy. Remove the bacon leaving the fat in the bottom of the pan. Add 1 Tblsp of bacon fat and as much vegetable oil as needed to brown the pork. Brown the pork in batches and remove to the bowl containing the browned bacon lardons.
Add the diced vegetables and sauté over med-low heat for 3 minutes or till the onions are translucent. Add the garlic and sauté for an additional two minutes. Add the pork and bacon, sauté for an additional two minutes.
Add the chicken broth, spices and the processed veggies. Stir well to combine. Simmer for 45 minutes or till the pork can be easily broken down with a spoon. Adjust seasoning (to taste) utilizing the chicken bouillon along with a small pinch of MSG (optional), salt and fresh ground black pepper.
To thicken, dissolve 1 1/2 Tblsp Corn Starch in just enough water to make a slurry. Add it to the pot (while stirring), bring to a strong simmer and reduce heat. More or less corn starch may be used depending on how thick you prefer.
Pork Chile Verde- Full Recipe and How to make it- English
Chile Verde is a very popular dish in a Mexican Home. One of my favorite dishes actually. Tender Pork Meat bursting in flavor. I hope you enjoy it. Don’t forget to leave me your comments, let me know if you've had Chile Verde before, do you plan on trying my recipe or just your thoughts. I love replying to you all.
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Green Chile Recipe
Recipe handed down from my grandfather...
I used 2 tablespoons of flour, around 2 tablespoons each of spices, about a 1-1/2 to 2 cups broth...
Chili Verde/Green Chili
Here's a chile verde/green chili recipe to try out. Some of it may be familiar, but I put a little twist on a couple of items. Buen provecho.
Pork Chile Verde - Mexican Restaurant Cooking Secrets - PoorMansGourmet
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I absolutley love Pork Chili Verde. I love it on my Burritos, over rice or even in a bowl with fresh hot tortilla's. And this recipe is exactly what you want when your making this because it's got everything you need. You're going to need Green Enchilada Sauce when you're making this and I've included my recipe for that below along with a killer Chimichanga recipe I love to top with Green sauce, so definitely check those out as well.
Green Enchilada Sauce:
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Green Chile (Chile Verde)
Easy Homemade Green Chile with Pork, A.K.A. Chile Verde
Green Chile Pork Stew
Green Chile Stew is one of my favorite cold weather recipes! It's filling and got just enough bite to light up your tastebuds. If you're looking for a good stew recipe this one needs to be at the top of your list.
Green Chile Pork Stew Recipe
¾ cup all-purpose flour
2 tbsp Red River Ranch Mesquite ( or your favorite all-purpose
1/2 tsp cumin
½ tsp salt
½ tsp black pepper
3 to 4 lbs pork stew meat (shoulder, roast, etc.), trimmed and chopped into bite-sized pieces
¼ - 1/3 cup cooking oil
7 tomatillos, husks removed and cored
½ - 1 serrano pepper
1 yellow onion, sliced
2 garlic cloves, sliced
1 tsp of dried cilantro
1 dried guajillo pepper, diced
3 ¼ cups chicken broth (divided)
3 (4 oz) cans whole green chiles, chopped
-In a bowl, combine the flour, mesquite or favorite seasoning, cumin, salt and pepper. Toss in the pork until well coated.
-Add the oil to a cast iron skillet and warm over medium heat. Add the pork and cook until lightly browned, stirring occasionally. Remove from skillet and set aside.
-Place the tomatillos on a baking sheet and bake at 400 degrees F for 15 – 18 minutes or until tender. Remove from oven and let cool slightly.
-In a blender add the tomatillos, serrano pepper (to taste), onion, garlic, cilantro, guajillo pepper, and ¼ cup chicken broth. Blend until smooth.
-In a stock pot, add the remaining 3 cups chicken broth, pork and green chiles. Stir in the tomatillo sauce. Bring to a boil over medium-high heat for 2 -3 minutes. Reduce the heat and simmer, covered, for 45 minutes – 1 hour or until pork is tender. Salt and pepper to taste.
Serve warm with homemade tortillas (
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