Recipe – Chile Verde with Pork

chile-verdeI’ve had a rough couple of weeks with elbow surgery on January 30 and some serious back pain for over a month. Last night, I made dinner for the first time since all the troubles began. My first dinner out of the gate was Chile Verde with pork. It’s low-fat, full of protein and delicious in burritos, tacos, enchiladas or just as a stew as shown in the photo. As usual, I guesstimated the measurements below, because I rarely use a recipe. Perfect for a cold winter night. You can also make this with chicken or beef (not ground beef). Serves 4-6.


3 T corn or canola oil

1 pork tenderloin, cut into bites size pieces

2 onions, chopped

1 T minced garlic

2 t ground cumin

1 t dried oregano (Mexican oregano is best, and you can usually find it in the Hispanic food section at the market)

1 jar salsa verde (my family always uses the Herdez brand)

1 cup chicken broth

8 tomatillos, husks removed & washed

2 pasilla or poblano chilies, washed

cilantro, washed and chopped – optional as garnish

sour cream – optional as garnish

salt and pepper to taste


Heat oil over medium-high heat in a large pot (I prefer pots & pans with a non-stick coating)

Add pork and stir until lightly browned

Add cumin, oregano, onions and garlic, cook until softened

Turn heat down to low

Put tomatillos and chilies on a surface suitable for the oven, like a cookie sheet with sides or a 13×9 pan. Put pan on top oven shelf. Set the oven to broil (convection roast works, too). Watch the tomatillos and chilies carefully. Let them blacken under the broiler, then using a long-handled fork or tongs, flip them over. Continue until all sides are blackened.

Remove from oven and let cool

Pull stems out of chilies, split in half and remove the seeds

Roughly chop the tomatillos and chilies (with skins)

Add tomatillos, chilies, chicken broth and salsa verde to pork mixture

Cover and let simmer for about an hour

Serve with a dollop of sour cream and a sprinkle of cilantro

If you’re making a stew, you can add 1 c frozen corn and a can of drained hominy. Delicious!


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2 Responses to Recipe – Chile Verde with Pork

  1. Cindy says:

    Diana! Feel better soon!!! You are on your way if you are crafting your yummy food! Creative in so many ways….

  2. dianajnoble says:

    Thank you Cindy. I am on my way to better health! My book is coming out May 31. I will send you a signed copy, of course, since you are mentioned in the author’s tribute statement at the beginning!!!

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