This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Requesting your GREATEST chile verde recipe!

  • Filter
  • Time
  • Show
Clear All
new posts

    Requesting your GREATEST chile verde recipe!

    So tomorrow night I am tasked with making dinner for our men's Bible study get-together. We'll also have 2 ladies in the house, should be maybe 10-13 total.


    I've got a big pork half-loin roast, I dunno, maybe 3-4 lbs or so. I think I'll chunk that up into good-sized cubes and get a hard sear in a cast-iron skillet.

    I've done it once or twice, just onion, jalapenos, poblanos, tomatillos with cilantro and cumin and oregano - do have some true Mexican oregano. Do ya'll have any special additions or something that makes it super duper over the top? I use chicken stock, too. Am I missing anything? I've done it before and it was "good", but there is a local restaurant that makes the best I've ever had, and I have NO idea what they do differently from what I've done. They ain't tellin', neither. So I know there're some secrets out there. Most of the recipes I've found on the intarwebz are just a variation of the above. I know the local place's chile verde doesn't appear to have seeds in it from the tomatillos, I haven't ever taken those out, but does it make a difference?

    What would you do? Due to my BBQing nature, with help from here and other forums, I've gotten a reputation when I cook. Now they make an announcement - "Catering provided by H's House of Meats" went out via the group messaging system this morning when I offered to cook for tomorrow night, lol. So the expectations are even higher. <sigh>

    I've got a large crockpot, I think it's a 7-quart, figured that oughtta do it, but besides the above, tell me what do ya'll do to make an absolutely over-the-top ridiculous eye-rolling pork green chile verde???

    And to tell you how good the local place is, I've seriously considered getting a part-time job there for a few months, maybe washing dishes or cooking in the kitchen on weekends JUST so's I could learn their recipe. I'm not even foolin'.


      Here is what I do.

      Chile Verdé

      Yield: 8 servings

      • 5-6 pounds pork butt, trimmed & cut into 1" to 2" cubes
      • 8 cups cold water, about
      • ¼ cup kosher salt
      • ¼ cup sugar
      • 15 fresh Anaheim chiles or Hatch
      • 6 garlic cloves, not peeled
      • 1½ pounds tomatillos (15 to 20), peeled, washed, stemmed and cut in ½
      • 1 bunch cilantro leaves, cleaned and chopped
      • 2 tablespoons +/- lard or canola oil, divided
      • 1 large yellow onion, finely chopped
      • 1 green or yellow bell pepper, chopped
      • 1-3 jalapeños, seeds and ribs removed, chopped
      • 6 garlic cloves, finely chopped
      • ¼ teaspoon freshly ground black pepper
      • 2 tablespoon ground cumin
      • 1½ tablespoon Mexican oregano
      • 1 teaspoon ground coriander
      • Chicken broth, as needed
      • ½ cup lard
      • ½ cup corn flour
      • Freshly ground black pepper & salt, to taste
      • Lime juice
      • Lime wedges, corn & flour tortillas, and sour cream, for serving
      1. In a large bowl or plastic bag add water, salt, and sugar then stir to dissolve. Add pork and more water if needed to cover; shake or mix. Let brine for about 2 hours shaking or mixing occasionally.Preheat broiler. Place Anaheim peppers on a foil lined sheet pan, place in oven until charred on all sides. Meanwhile, place tomatillos cut side down and garlic on another foil lined sheet pan. Remove peppers from the oven and place them in a paper bag to let them steam for 5-15 minutes. Place tomatillos in the oven and roast, moving around, until nicely charred and soft, about 15-20 minutes.
      2. Add tomatillos and any juice into a blender or food processor, pulse until chucky. When peppers are cool peel, seed and roughly chop, add to blender with the tomatillos along with the cilantro. Remove roasted garlic cloves from their skins; add to the blender with the
        Anaheim peppers and cilantro. Pulse until ingredients are finely chopped. Reserve in a bowl.
      3. Remove pork from brine (if doing). Season the pork cubes generously with salt and pepper. Heat 1 tbsp lard/oil in a large skillet or deep sauté pan over med-high heat and brown pork chunks browned on all sides. Work in batches so that the pork is not crowded adding lard as needed. Using a slotted spoon or tongs, lift pork out of pan and into a bowl.
      4. Heat 1 tbsp lard/oil in the now empty large heavy-bottomed skillet. Sauté onions, bell pepper and jalapeño in the skillet cook, stirring occasionally until limp, about 5 minutes. Add garlic and sauté for about 1 minute. Add the black pepper, ground cumin, Mexican oregano and ground coriander and sauté for about 3 minutes. Using a slotted spoon lift veggies out of pan and into a bowl. Deglaze the skillet with the 1 cup of chicken broth.
      5. In a Dutch oven add contents of skillet, puree, veggie mixture, and enough chicken broth to just cover the meat. Let the mixture simmer uncovered for approximately 1½ to 3 hours on low heat, or until pork is fork tender.Before Verde is done, in a small sauté pan, mix lard with the corn flour, stirring over low heat for 2 minutes to make a masa roux. Stir roux into the Verdé add lime juice to taste and simmer for 10 more minutes.
      6. Adjust the seasoning to taste with salt and pepper. Thin with chicken broth if needed. Serve with Spanish rice and warmed flour and corn tortillas, lime wedges, sour cream.


      • ecowper
        ecowper commented
        Editing a comment
        Roasting the peppers and tomatillos is a good trick. My wife uses it too. I think her Chile verde is off the hook.

      That sounds pretty good! I was wondering where you were going with the unpeeled garlic, at first! lol. Then I saw it gets roasted and THEN peeled. Good move.

      I like this recipe, I'd suggest you post it in the actual recipes forum section - I did go looking there before posting this topic, but we need more recipes there for people to search.

      Thanks for the reply! Let's hear some more ideas, people.... what do you do to your chile verde that puts it OVER THE TOP???


      I must admit that ofelles recipe is so close to mine that it's nearly identical. Of course about a year or so ago HE influenced mine thus the reasoning. My only change to his above is the use of an equal amount of poblanos to the hatches or anaheims. I really like the earthiness of the poblanos as well as the freshness of the hatches. And although this is not a real spicy dish, I'd also add about a teaspoon of a good chili powder or even cayenne.

      Although you may never achieve that something special your favorite restaurant has, the one above is outstanding, I make it all the time. In fact I recently used the verde sauce portion to make some awesome enchiladas that I posted a week or so ago. Good luck with yours, I know it will turn out great !!

      Click image for larger version

Name:	sauce 07.jpg
Views:	168
Size:	146.0 KB
ID:	992746Click image for larger version

Name:	verdi chili 04.jpg
Views:	184
Size:	129.2 KB
ID:	992745


      • ofelles
        ofelles commented
        Editing a comment
        Thanks for the mention Steve. Coming from you, I'm honored.

      Here's a Charley Langer one from about a year ago. He does not use fresh peppers but his spices look interesting;


      And yet another from Dewesq55 but again without the fresh peppers;


      I'd also like to hear from barelfly and his take on a New Mexican variant. Lots of good recipes to choose from. I still think ofelles is a sure bet !!! Trust ole' Troutman on this one


      • Troutman
        Troutman commented
        Editing a comment
        I realize that and sorry if it sounded like I was being critical. I was just pointing out that the base for a good verde is hatch, anehiem, pobalno or other fresh peppers. The spicy kick, like in yours, is from the serranos or jalapenos. Again no knock on yours, I think the spices look very interesting which is why I pointed it out to him.

      • gcdmd
        gcdmd commented
        Editing a comment
        In case you missed Steve's shoutout to you.

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Troutman - I'm not offended. I was just playing. It's all good!

      I've used this one several times and really like it. Utilizes a pressure cooker.


        Pretty cool to be mentioned in a thread like this, so many great recipes available to try already. I’ll add mine so you can see some different options, but it would be good to know what you can taste or see in the Green Chile from the restaurant. But, to me, the tomatillos change the flavor drastically, thus, I don’t add that - but I make a New Mexican Green Chile as Troutman states. But ofelles and Troutman’s recipes are legit but just a different flavor profile. I have made a Chile Verde Posole that uses tomatillos, but that’s more of a soup.

        Mine is also so simple, with only a handful of ingredients. But, it packs a punch of flavor and depending on the type of green chile you can get (I only do Hatch style because that’s what we do in New Mexico ) you can get some heat. I usually use a medium heat type chile, which is called a Sandia Chile where I purchase from the local farm near my house.

        Here you go - enjoy if you end up trying this and let me know if you have any questions. But again, any of these recipes above are going to be great!



          Definitely a "lazy man'" version but popular at our house. Fresh peppers are scarce in my neck of the woods so I stock up on roasted green chiles from 505 South Western. This recipe came from their site.



          • barelfly
            barelfly commented
            Editing a comment
            I buy their jarred chile, we have a jar in the fridge on hand, as I use it on everything. It’s easier to use that for a spoonful here and there and allows me to save the fresh chile for the other stuff I make.

          I'm in the same camp, mostly, as @ofelles and Troutman. Roasting the tomatillos, peppers, and garlic is an essential step. The one addition I'd make is to toss in a stick or two (depending on total volume) of cinnamon. Just enough for a subtle, under note of flavor.


            So much good stuff here. About the only thing I would add is that if you are known for your barbecue, you could consider adding smoke to the dish by starting the pork on the grill and/or doing the roasting of the veggies on the grill.


              I've done Charley Langer 's version a couple of times and I love it!

              Last edited by 58limited; February 21, 2021, 08:24 AM.


                I’m with Jim White on smoking the chuck or whatever at least partway done before adding it to the pot. Adds a nice flavor. Otherwise much the same as yours I’m guessing.

                I did a version of this one to rave reviews recently: https://www.foodandwine.com/recipes/chicken-chile-verde
                Last edited by Texas Larry; February 21, 2021, 01:12 PM.


                  This is my go to Mexican recipe site. It's never let me down. you can use search box for meat type to find multiple recipes. The salsa recipes are outstanding, as well. I operated a taco cart catering business for 6 years and used their recipes for my salsas and sauces to very good results (when an Abuela gives you the nod you know you done bueno). check it out. you'll all be eating Mexican this week, I guarantee!



                    The recipe ofelles posted is pretty close to my wife’s recipe. Very similar approaches. Biggest differences, I think, are the types of peppers. Try that one .... it’s gonna be pretty damned good. Then tune it from there the next tie you Cook a Chile verde.



                    No announcement yet.
                    Rubs Promo


                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker

                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts

                    Our Favorite Backyard Smoker

                    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                    Click here for our review of this superb smoker

                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order

                    The Cool Kettle With The Hinged Hood We Always Wanted

                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special

                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker

                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review