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!
Chile Verde Prepared with NM Hatch Chiles
I love preparing Chile Verde the traditional my traditional way with jalapeños, serranos, and tomatillos, but I also love to prepare it using hatch chiles. It gives the chile verde a bold, rich flavor.
I hope you enjoy this one.
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SAVEUR SELECTS Enameled Cast Iron 5-Quart Dutch Oven
Ingredients:
8-10 Hatch Chiles
4-5 Lbs Pork Shoulder
3 Tbsp Vegetable Oil
One Small White Onion
4-5 Garlic Cloves
3 Roma Tomatoes
1 Tbsp Mexican Oregano
1/2 Tsp Cumin
2 Bay Leaves
Salt & Pepper to your taste
4 Cups Vegetable, chicken broth, or Water + 1/4 Cup
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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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Authentic New Mexico Green Chile Part 1
GREEN CHILE PORK POSOLE: Delicious, Hearty Mexican Stew Using Hatch Chile
I can't go through the holiday season without having a bowl of posole. It can be made with any kind of meat and with red or green chile, but in this video I show you how to make Green Chile Pork Posole. The meat is cooked tender, the Hatch chile gives it a spicy kick, and the earthy posole makes it so satisfying. Read on for the recipe.
Green Chile Pork Posole
2 1/2 lbs. pork meat, cut into bite size pieces (pork butt or shoulder are best)
1 (2lb. package) fresh posole OR 2 (32oz) cans hominy, rinsed & drained
1 medium sized onion, chopped finely
3 garlic cloves, minced
2 tsp. Mexican oregano
1 tsp. cumin
salt to taste (approx. 1 Tbsp. to season pork, and a little more for posole)
1 - 2 cups of Hatch green chile, roasted, peeled & chopped
6 - 8 cups of water
Season pieces of pork meat with plenty of salt. (For best results, you can season and let it marinate in the refrigerator for an hour.) Heat a large pot on the stove over medium high heat and put in enough oil to coat the bottom of the pan. When it's hot, add in the pork meat and let it cook on all sides. Add in the onion and sauté a couple of minutes. Then add in minced garlic, oregano, cumin, and a little more salt. Pour in the water and let it heat. If using fresh posole, add it in at this point. (Make sure it's been rinsed clean first. You can also soak it overnight in cold water.) If using hominy from a can, do not put it in yet. Let it come to a boil, reduce heat to low and let it simmer for 2 hours. After 2 hours, add in chopped green chile. If using hominy from a can, drain and add it at this point. Let cook an additional 30 minutes...or until fresh posole has bursted open and is tender.
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2:16 Latin Sky - Neil Cross
Authentic Hatch Valley New Mexican Green Chile Stew | One-hour Instant Pot Recipe
Looking for the best green chile stew? You've found it. Forget what you know about gloopy, over-salted stew. This is the real stuff.
The recipe:
The tortillas:
Prep Time: 15-minutes
Cook Time: 45-minutes in an Instant Pot (
Yield: Stew for 4 with seconds for 2 (be quick!)
Ingredients
1 ½ - 2 lbs cubed, beef stew meat (chuck or other kind of roast)
1 onion
1 head of garlic
4 green chile pods
4-6 red potatoes
32-oz chicken stock
2 cups stewed tomatoes
This two-stage recipe has been in my family for generations (oh, yes, you can bet our son will learn this one before high school), is super easy, and one pot. This green chile stew will keep your kitchen clean and your taste buds singing for joy.
Don't you dare use chile that isn't from New Mexico, and don't you dare put everything in at the same time. Use your pressure cooker, it's a super versatile tool.
Remember, the key to making the best green chile stew at home is to have all your ingredients prepped, washed, and ready to go before you start cooking.
If you're making homemade flour tortillas (and you should) the recipe I use can be found here:
Mely has some great stuff on her site. Check it out! (I'm totally not affiliated with Mely at all, I just like pointing people to solid food!)
Traditional New Mexican stew has pork in it, but, because I found it on sale, I'm using beef roast. Honestly, it's good either way, because the meat will be under pressure for 30-minutes and turn into buttery, spicy, deliciousness. This is the best green chile stew recipe. Change my mind. JK don't change my mind. I want to change yours.
Welcome to my childhood.
#cookwithme #newmexicotrue #greenchilestew #cooking #hatchvalleygreenchile