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This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

Recipe Summary

prep:
30 mins
cook:
4 hrs
additional:
15 mins
total:
4 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).

  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.

  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.

  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Cook's Notes:

Vegetable oil may be used in place of lard.

White wine or additional chicken stock can be used in place of red wine, if preferred.

Nutrition Facts

221 calories; protein 12.7g; carbohydrates 5.7g; fat 15.6g; cholesterol 48mg; sodium 508mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2020
This recipe came out great and was as good if not better than any Chile Verde I have had in a restaurant! I followed the recipe as is, since I had never attempted to make Chile Verde before and it was perfect. It has just enough spice/heat without being overpowering! Read More
(1)
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/16/2020
This recipe came out great and was as good if not better than any Chile Verde I have had in a restaurant! I followed the recipe as is, since I had never attempted to make Chile Verde before and it was perfect. It has just enough spice/heat without being overpowering! Read More
(1)
Rating: 5 stars
07/24/2020
Cutting the recipe in half I used the same amount of fresh garlic as in the original recipe and left out the green pepper and red wine all together, cooking it in my pressure cooker in half the time. It was delicious! Read More
Rating: 3 stars
10/01/2020
It was fair, being raised on Green and Red chili all my life I find Serrano chili's mild in heat . I personally would add 1 1/2 lbs of hatch green chilli for a better flavour as they have a better taste than Serrano chilli. Read More
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Rating: 5 stars
07/22/2020
It was SOOOO delicious and I will make it again soon. Read More
Rating: 5 stars
04/15/2020
Hey folks, I'm the creator of this recipe and hope you enjoy it. Just a note on the Serrano peppers...they are very hot. If you like your Chile Verde less spicy, simply decrease the number of peppers or remove the seeds from them prior to roasting in the oven. Thank you, please try this and let me know what you think! Read More