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Chile Verde (Green Chili) for a Crowd

Chile Verde (Green Chili) for a Crowd


6 pounds pork stew meat cut into 1-inch cubes
1/4 cup vegetable oil
2 large yellow onions, chopped
6 large cloves garlic, minced
1 tablespoon sea salt
  Freshly ground pepper, to taste
1 tablespoon ground cumin
4 to 6 cups chicken stock, low sodium or sodium-free
8 fresh poblano chiles, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed and quartered
1 cup cilantro leaves, coarsely chopped

Cooking Instructions

Makes 20 servings. Recipe is easily halved.

1. Preheat large Dutch oven or heavy soup pot on medium high. Add vegetable oil. Add cubed pork and sear until nicely browned. Remove pork from pot. Pour off oil, reserving 3 tablespoons.

2. Add the 3 tablespoons of reserved oil back to the pot. Turn heat to medium. Add chopped onions, garlic, salt and pepper. Sauté until onions are tender.

3. Add ground cumin and cubes of seared pork. Add 4 cups chicken stock and stir to mix. Simmer for 1-1/2 to 2 hours, longer if you have the time. Add more chicken stock if needed.

4. Add poblano chilies, jalapenos and bell peppers.

5. Puree tomatillos and cilantro in a blender, and add to pot. Stir to blend. Cook an additional 30 to 45 minutes.

6. Taste and add salt and pepper, if needed. Serve hot with Spanish rice and refried beans.

Equipment List

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