Pork Chile Verde

As I love sharing recipes, I am also thrilled when someone shares a recipe with me! 🙂 My son’s swimming coach texted me the link to this wonderful dish after she made it for her family. What fun! She knew we would enjoy it too.

This recipe was adapted from Today.com, contributed by Padma Lakshmi. I doubled the garlic, reduced the pork, used large onions, and seeded the jalapeños. We ate it over brown Basmati rice with cornbread on the side. Full-flavored and absolutely fabulous!

Yield: Serves 6

  • 1 pound tomatillos, husks removed and quartered
  • 2 avocados, peeled and pitted
  • 4 jalapeños, seeded
  • 1 cup fresh cilantro
  • 4 tablespoons lime juice
  • coarse salt
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 2 tablespoons white wine vinegar
  • 8 cloves garlic
  • 2 tablespoons sesame seeds, divided
  • 2 large yellow onions, diced
  • 1 tablespoon dried oregano, preferably Mexican
  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed red pepper flakes
  • 1 1/4 to 1/2 pounds ground pork
  • 1 shot tequila, preferably Alejo
  • 15 oz can cannellini beans, drained
  • 2 cups chicken stock
  • 1 lime, juiced, optional
  • rice, for serving, optional
  1. In a blender (I used a Vitamix), combine the tomatillos, avocados, jalapeños, four cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt, 1 tablespoon of sesame seeds and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own; you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)
  2. In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining four cloves of the garlic in half, and cook for 1 minute.
  3. Add the onions, oregano, cumin, remaining sesame seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent.
  4. Add the ground pork and cook until no longer pink, about 6 minutes.
  5. Add in the shot of tequila.
  6. Add the tomatillo sauce, beans and water or stock to the pork mixture.
  7. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often.
  8. Stir in the lime juice just before serving, if desired.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

21 responses to “Pork Chile Verde

  1. It sounds wonderful! Thank You and you son’s swimming coach 🙂

  2. I usually cook with tomatillos in the summer. Your dish reminded me of how wonderful it could be in a sauce for the winter months.

  3. Yum! I will give this a shot!

  4. Thats a beautiful Chile Josette, you know I’ve never had a chile verde. I have been wanting to make it lately, it’s warm and filling and just perfect cold weather food.

  5. I absolutely love chile verde and your dish looks delicious! It is great on other dishes or just as an appetizer with chips.

  6. I absolutely love pork chile verde! I have never thought to use ground pork instead of pork butt or something like that. Thank you for the inspiration!

  7. That sounds so interesting, although I’d obviously leave out the pork, and possibly add more beans 🙂 I make lots of my own versions of chilli but always with a base of red tomatoes, so this looks really interesting…

  8. This looks absolutely divine!

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