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Pork with Chile Verde

Nicely spicy, rich in flavor and absolutely delicious. It is necessary to use fresh chili peppers for this recipe, but you can mix and match hot and mild varieties depending on what is at your store.

  • 11/2 lbs. fresh tomatillos
  • 1-3 fresh serrano or jalapeño chilies, depending on how spicy you want it
  • 2-3 fresh poblano chilies, roasted, peeled, seeded and chopped
  • 1 large onion, roughly chopped
  • 2-3 cloves garlic (or 1/2 tsp. PENZEYS MINCED GARLIC)
  • 1 large bunch fresh cilantro, roughly chopped, divided
  • 11/2-2 tsp. GROUND CUMIN
  • 1/4-1/2 tsp. salt, to taste
  • 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
  • 2-3 TB. olive oil
  • 21/2-3 lbs. pork shoulder or loin, trimmed of excess fat and cut into 1/2-inch cubes
  • 1 lb. russet or Yukon gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 2 Cups chicken stock (or 2 Cups water mixed with 11/2 tsp. CHICKEN SOUP BASE)

Remove the papery husks from the tomatillos and wash to remove the stickiness. Place in a sauce pan big enough to hold them with the serranos/jalapeños and cover with water. Bring to boil and simmer 5-8 minutes until tomatillos and chilies are soft, but not bursting.

Drain off the water and place in a blender along with the poblanos, onion, garlic, 3/4 of the chopped cilantro and the CUMIN. Blend to a purée. Taste and add salt and PEPPER as desired. At this point, you may choose to serve some of this salsa with tortilla chips!

Heat the olive oil in a large skillet or Dutch oven that has a cover. Add the pork. When the pork is beginning to brown nicely, add the potatoes and continue to brown until the potatoes begin to take on color, too, about 8-10 minutes. Add about 4 cups or more of your chile verde sauce, along with up to 2 cups stock, to create a stew. Bring to a good simmer, cover and reduce heat. Allow to simmer about 60-90 minutes until the pork is very tender. Garnish with the remaining cilantro. Serve with flour tortillas, beans and rice.

Prep. time: 30 minutes
Cooking time: 60-90 minutes
Serves: 8

Nutritional Information:
Servings 8; Serving Size 1 cup (302g); Calories 300; Calories from fat 140; Total fat 15g; Cholesterol 75mg; Sodium 270mg; Carbohydrate 17g; Dietary Fiber 3g; Sugars 4g; Protein 23g.

Penzeys Minced Garlic .4oz 1/4 cup jar
Cumin Ground .9 oz. 1/4 cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Chicken Soup Base and Seasoning 8 oz. jar

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