I surreptitiously jotted down this recipe while watching my girlfriend’s father, Albert cook his favorite Chile Verde recipe. The kitchen smelled amazing and my mouth was watering as I watched him cook. You know it’s gonna be good when the owner and chef of a successful Mexican restaurant, Beto’s, shares one of his favorites with you. I so wanted to invite myself to stay for dinner but I had another commitment that day. DARN!
I’m so happy he shared his recipe with me. I stopped at the grocery store the very next day to pick up all the ingredients I needed to make this wonderful meal. Guess what? Pork was on sale for $1.99 a lb. SCORE!
Albert’s Chile Verde uses simple ingredients but produces a flavor packed savory stew that you are going to love!
Start by chopping up the bell pepper, Jalapeño peppers, onion, Cilantro and celery stalks so you have it ready to go once you get the stove going.
I used a 3 1/2 pound pork shoulder for this recipe.
Cut the pork shoulder into 1 inch chunks.
Season liberally with salt, pepper, garlic powder and cumin.
Heat 2 tablespoons olive oil or vegetable oil over medium high heat in a large Dutch oven pot.
Add the seasoned pork.
Cook pork chunks until browned. Remove with a slotted spoon and set aside.
Add onions to the pot and sauté until translucent, scraping up the browned bits in the pan. There’s some mighty good flavor in all those browned bits stuck to the bottom of the pan.
Add the diced bell pepper, Jalapeños and celery. Stir to combine.
Add cilantro and stir to combine.
Stir in the 2 cans of diced green chiles, juice and all. Cook until heated through about 5 minutes.
Return pork chunks to the pot and stir to combine.
TIP: You can transfer stew to a slow cooker at this point and finish cooking it at low for 5-6 hours or on high for 2-3 hours.
Cover pot and cook over low heat for 60-90 minutes or until pork is soft and tender.
I didn’t need to add any additional liquid, but if the mixture seems dry you can add water or chicken broth if needed.
When pork is tender remove the pot from the heat. Taste and add more salt and pepper if needed.
Add the juice of one lime along with the zest to the stew. Stir to combine. Albert didn’t add this but I love to add lime juice to Mexican stews. The addition of the lime juice and zest brightens the flavor and gives it a bright lovely tang.
Serve this delicious Chile Verde over a bed of Spanish rice. While the Chile Verde is cooking you have plenty of time to whip up my favorite restaurant style Spanish rice to serve with it.
To serve, ladle a generous helping of the Chile Verde over a bed of Spanish rice. Top with a dollop of sour cream and diced avocado for a truly delightful meal.
You are going to love this meal! The leftovers are even better the next day served with flour tortillas, nom-nom-nom!!!
How about ladling this hearty flavorful stew into a bowl, topped with sour cream and avocado and served with a side of moist delectable corn bread. Oh my that sounds good too doesn’t it?
Thank you Albert for this wonderfully delicious, yet simple to prepare recipe. This will be going into my regular rotation of meals for sure!!!
Pork Chile Verde
Equipment
- Dutch oven
Ingredients
- 3-4 lb pork shoulder, cut into 1 inch pieces
- 2 tbsp olive or vegetable oil
- 2 7 oz cans diced green chiles
- 1 large onion, diced
- 1 bunch cilantro, chopped
- 2 stalks celery, diced
- 1-2 jalapeño peppers, diced
- 1 large green bell pepper, diced
- Salt & pepper, to taste
- ½ tsp Cumin
- 1 tsp garlic powder
- 1 lime, juice & zest
- 1 Avocado, diced
- Sour cream, to serve optional
Instructions
- Heat 2 tablespoons oil in a large Dutch oven pot over medium high heat.
- Season cubed pork shoulder generously with salt, pepper, cumin and garlic powder.
- Cook seasoned pork in oil until browned. Remove from the pan. Set aside.
- Cook onion in the pot scraping up browned bits until translucent.
- Add diced bell pepper, jalapeños, and celery. Stir well.
- Add diced green chiles. Stir to combine.
- Return pork to the pot, stir well and bring to a simmer.
- Cover pot and reduce heat to low.
- Cook for 1-1 ½ hours over low heat stirring occasionally until pork is soft and tender.
- Remove stew from heat and stir in lime zest and juice.
- Taste and adjust seasonings.
- Serve Chile Verde stew over a bed of Spanish rice or serve with flour tortillas.
- Top with diced avocado and a dollop of sour cream to serve.
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