Chile Verde recipes tend to be full of flavor and this one is no exception. Does a fork-tender pork stew sound appealing to you?
The hardest part will be waiting for it to be done!
You will want to simmer this for about 3 hours. You can also cut this Chile Verde recipe in half if you need a smaller amount.
Recipe for a crowd:
This recipe will serve 16 - 23 people depending on what else you are serving.
This would be a great dish to take to, or serve at, a party.
Chile Verde For A Crowd
Ingredients:
8 - 9 pounds of pork butt
3 tbsp. sea salt
4 tbsp cumin
1 large green bell pepper, remove the seeds, chop, then puree in blender, add a little water if needed to puree.
2 small tomatillos, husked and washed, add to green bell pepper and puree in blender
3 large tomatoes, chopped
9 - 10 whole chili Ortega’s, chopped fine
2 onions finely chopped
3 - 4 garlic cloves, minced
2 tbsp olive oil
4 potatoes, peeled and cut into 1 -inch chunks
2-3 tbsp canola oil
Directions: Trim as much fat off of the pork as you possibly can. Cut the pork into 1 - 2 inch size chunks.
Heat a large frying pan with canola oil over medium high heat.
A Quick Tip
Coat the pork with flour. The easiest way I have found to do this is by adding 1/2 cup of flour or more to a zip lock bag. Add the chunks of pork and seal the bag tightly.Shake it up to coat the meat.
Add the flour coated meat, a few pieces at a time, to the frying pan and brown. Because you are browning about 7lbs of pork (minus the fat) you will have to do several batches.
When you remove the browned meat, place it in the pot you will use to cook the chile Verde recipe in.
I use a 10 quart stock pot.
Once all the meat is browned, fill the stock pot with water about 3 inches over the meat.
Add:
salt
cumin
pureed bell pepper
pureed tomatillos
chili Ortega’s
tomatoes
Place on low heat.
In another frying pan, add the olive oil and onion and sauté until the onion is golden brown, about 35 -45 minutes.
Start out with the heat on medium high and once the onion starts cooking, turn the heat down to low.
Stir frequently.
The onions will cook down to approximately 1/3 of what you started out with and turn a nice golden brown. This is going to give this recipe some wonderful rich flavor you would miss out on otherwise.
3 minutes before the onions are done, add the minced garlic to the onion stirring frequently to make sure the garlic doesn’t burn.
When done, add to the stock pot.
Partially cover and simmer on low for 3 hours.
Stir occasionally.
Add the potatoes after 2 1/2 hours of cooking.
Some people like to add some peppers or chili pepper to their chile Verde recipes and that's fine if you like it a little spicier. Feel free to spice it up!
Chile Verde recipes are terrific served with warm flour tortillas and beans and rice.
This recipe will keep several days in the refrigerator and several weeks in the freezer.
This is one of the tastiest Chile Verde recipes I have ever found. Enjoy!
