Tender pork in CHILE VERDE STEW | Puerco en salsa verde | Villa Cocina
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- Опубликовано: 24 авг 2023
- #food #mexicanfood #delicious
Chile Verde is a Mexican stew and its name means “green pepper.” This green salsa gets its color from peppers and tomatillos. Then, it's slow cooked with pork until the meat is tender. It's easy, delicious and traditionally loved for generations.
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Chile Verde Recipe
(As an Amazon Associate I earn from qualifying purchases)
☞ Green salsa
1 lb tomatillos
4 ea poblano pepper
3 ea jalapeños
1 1/2 cups chicken broth, low sodium : amzn.to/3KXDoho
☞ Brown the meat
3 lbs pork shoulder Boston butt, boneless.
Salt to taste : amzn.to/3e5Lm7k
Black pepper to taste : amzn.to/2TZ2FjA
Avocado oil as needed : amzn.to/34oS6f1
1 ea white onion, diced
5 ea garlic cloves, minced
1 tsp Mexican oregano, dry : amzn.to/3iqaO8O
1/2 tsp cumin, ground : amzn.to/3CA3xN6
1/8 tsp cloves, ground : amzn.to/3EwH6e1
1/2 tsp all spice, ground (1/2 tsp whole) : amzn.to/3sui9Nv
☞ Additional ingredients
3 ea bay leaves : amzn.to/2Ur5f23
10 oz panela cheese
1/2 bunch cilantro, roughly chopped
Salt to taste at the end
☞ When plated
Cilantro, chopped
Lime juice
Pair with Mexican Rice and beans.
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Хобби
Looks so good! Going to try this recipe tonight!
That was awesome love it.
Looks amazing Ty for sharing im gonna gv it a try
I'm SO making that this weekend! My family thinks I'm the master at Mexican cuisine- please don't reveal that my secret is simply following your recipes... 😉
it will be our secret. 😉
@@VillaCocina can you show us how to make tripas please
So yum yum , thank you ! Enjoy ....
made it today. came out delicious, my family absolutely love it. thank you so much😊
Oh, man...! This looks deeeeeelicious!!!! Thank you, Rossana and Nelson!!!
It’s a pleasure! ☺️
I have never had that Wista cheese, but I am going to make sure this weekend that is on the menu. Thank you so much for the recipe.
I will be doing this one. Looks great for cooking over a campfire in a dutch oven. Thanks
This is probably my favorite cooking channel!
That’s great to hear!
It looks so yummy 😋 I can't wait to make it! Thank you so much for sharing your knowledge 🙏
It’s a pleasure! Enjoy the recipe!
I LOVE Chli Verde! Thank you. 😊
You are so welcome!
Fantastic recipe👍, looks absolutely delicious 😋
Thank you so much!
Just finished making this had my first taco as a taster. Wow, it is amazing. Actually, this one of the best pork dishes I've ever had. Hat's off Villa Cocina and thank you for making life just a little better!
Awesome! Glad you enjoyed! That chile verde really hits the spot ☺️
Made this tonight and my family loved it! Thank you so much! Muchisimas gracias!!
I just love it! so fulfilling to hear! tell your family I say hi! way to go!
Can't wait to try and make this for sure ❤.
Go for it.
Hi Rossana,
I'm making this as I type a note to you. I followed your recipe exactly but decided to braise it in a 275 degree oven. I plan on 2-3 hours in the oven but will check for tenderness after 1 hr and go from there. I did find Panela at a little grocery up in Athens, along with fresh made tortillas, tomatillos, and the peppers.
Thanks for all your work, I'll let you know how it turned out
Hey you two. This is another good one.
Hi there! Glad you enjoyed it.
Omg I luv u. I want dis now.
Looks delicious!!
Sure does! hope you can give it a try.
That stew looks so good!
And it tastes amazing!
Looks so delicious going to make for sure!!
Blessings
Have fun!
I have not tried this dish but it looks so good.
I love peppers and tomatillos so this will be really delicious.
😋😋😋😋😋😋
Thank you so much for making this wonderful video!
💖💖💖💖💖💖
My pleasure! Enjoy!
Looks awesome.
It does! so good.
GREAT RECIPES THANK YOU
Glad you like them! ☺️
Love the channel!
So happy to know!
Since you two enjoyed eating this dish so much, I will rewatch and take notes on preparing this stew.
Add warmed tortillas. As a vehicle to eat it.
you can find the written step by step directions on my website. Link is in the description area.
That’s some great comfort food right there.
Agreed!
I have no doubt it is good❤
And... you are right!
Another of my favorites! ♥
Se ve delicioso👍
Ya comencé a salivar🤤🤤🤤
Que bueno que te gusto la receta.
Rossana should have 8 million subscribers, People!
I agree💯!
That’s nice of you! Thank you so much! Ps. 8 mill sounds awesome 😅
Thanks!
Thank you! It’s a pleasure!
Awesome recipe Gracias!
🙂Tu receta es fantástica, me da hambre sólo de verla.🙂
Esta buenísima!
Great video as always. I wish I had your talent.
You can get there! One step at the time. 😊
Wow 🤩 guys you are making me hungry 😋 I will go to your website to check if you have any mexican recipes for slow cookers (Crockpot) I’m a slow cooker but a faster eater 😝 lol😂 I wonder why señor Nelson close his eyes with every bite 😮cause I do the same specially when I’m eating a steak 🥩 or meat it’s funny but I guess we don’t have to see the doctor for that??? 😂😂😂Y’all have a great weekend!!!! Saludos 🖖👋😊👋
I forgot to mention Its the bestChile verde I have cooked Wow !!!!
This is the 1st recipe that popped up in my feed, watched and decided to subscribe 🎉 I always add potatoes for more substance but never thought to add the cheese. Great idea!
As promised, I ended up cooking it for 2 1/2 hours in a 275 oven. Amazing depth of flavors....pork was so moist and tender. Served it with diced onions,cilantro and diced tomatoes on
top of a fresh corn tortilla. Everyone loved it...great recipe Rossana!! Next up will be your Chili Colorado
Great job!
Looks great. Well executed dish. Serranos would work. Roastmg the onions, would work as well. Not just sauteing them. Good presentation. I would add warm tortillas. To eat it.
Delicious 😋
Agreed!
Delicious
Yes it is!
I made a huge pot of this with fresh roasted Hatch chilis last week. It was so good. We made carne asada burritos and smothered them with the hatch chili.
Sounds like you had a great time!
My all time fave...oooohhhh, aaaahhhhh...💚💚💚👍💯💥
So good!
OH. MY. GOODNESS. ‼‼ Just made this for the first time and (in my and my husband's opinion) not one single thing could be improved upon! I had to substitute fresh tomatillos with canned ones because I live in the Pacific Northwest and my store didn't have them but WOW! Absolutely delicious! Thank you for sharing this amazing recipe! ❤🙏
I read your comment and get hungry. Wait till you try my Chile Colorado recipe. you'll love it as well!
@@VillaCocina lol, I actually did make it! (I just need to leave you a comment on it.) My husband is a big fan of Chile Colorado. He almost always orders it. I think it’s delicious too but the tartness of the Chile Verde is my favorite! He LOVED your Chile Colorado and said not to change a thing! Thank you!! 🙏🏼 If it’s not too much trouble, could you tell me why some recipes are spelled ‘Chili’ and others are spelled ‘Chile’. (Maybe not yours but I’ve seen both). I’m so puzzled by that. 🤨 😄 Thank you! 🥰. By the way, your videos are beautiful and easy to understand! 🙏🏼
Okay.... a variation on one of my very best dishes! I will def give this a try... never thought to add the cheese ( one of my favorites and always have it on hand) to my dish... holy Moly! THANK YOU X3!!!
A great mexican restaurant I visit in town has super Chile Verde and Chile Verde burritos however, the burritos are too big and much to eat. Since I love their Chile Verde, I asked if they could do a typical taco but with their Chile Verde using two slightly fried corn tortillas or as they call it "Medio" (medium). They obliged this request and they now know in the restaurant what I call it the "Route 66 Taco" which still isn't on the menu but they will know it by name now !
It's my favorite pork based meal...
Interesting take!
Just made it....used my Ninja blender because I threw away my old "real" blender due to nonuse. Looking good so far!!!
i garden raise my tomatillos anually, make the broth minus the meat in large quantities and can it in mason jars. then all i need to do is brown meat and add broth and reduce. works great. generally i'll add a few potatoes when browning meat. and recently i've adding white hominy also. it's the greatest dish ever on a cold ohio day. i do prefer mine thick and wrapped in a burrito. one of the many great foods i've brought home with me after living out west for many years. i do prefer my tomatillos roasted over charcoal.
Charcoal will give it that smokiness ☺️
Im Making it right Now for dinner.. 2/1/24… 🤤
I'm such a gringa. I don't enjoy green salsas bc theyre either too acidic or herbaceous for my palette....I love the reds because they're rich and earthier, and sometimes faintly sweet even when theyre spicy....But I have to be able to make them all for my husband!
Happy to know you will give it a try for your family 😊 I’ve got several recipes with red salsas you can enjoy as well
Rossana your quite a Lady and great cook. Nelson it's possible for Us to eat This. Gosh!!! Nice going nelson with thst comment. Is it possible for nelson yo Say. Hi there how are you doing hon, or dear. The food smells delicious. Ah little comment from an old timer. I guess things have change. Clinging to my old ways and culture. Very nice Recipe Rosanna looks Delicious. Amen
I made this following the video today, and I am literally chewing on this right now.
I followed the video and I suddenly had human vultures circling the kitchen waiting to feed. Thank you for the awesome video and recipe! I subscribed today!🎉
Chile verde is something special 😊 glad everyone enjoyed!
I'm totally making this today, but I'm going to add nopalitos ❤
That sounds delicious as well!
🤤🤤🤤🤤🤤🤤🤤🤤
Rossana, I'm going to make this again. I wanting to use some frozen Hatch chilies I have in the freezer, they are already roasted and peeled. I'm guessing I should use at least 2 pounds or maybe 3 instead of the poblanos. I'm going to follow the recipe for all other ingredients.
What do you think??
Holy Moly. Looks So Tasty.
Would Be Really Great if You Said How Many You Think This Should Serve . 😊
You can find the recipe on my website 😊
oh my.....that looks amazing! Can I put it on low in a slow cooker and leave it for 5 or 6 hours? I want to make it tomorrow and I am leading worship at church; i wont be back home till 1 or 2 and I'll be hungry.
You can for sure! As long as you have the timing and settings figured out.
@@VillaCocina I forgot to follow up with you. It came out amazing and I am making this again. Thank you for sharing all your authentic recipes!👍👍
Looks great, what do you suggest for a cheese-less option?
Just don't add the cheese
Ibam gaining pounds just watching you eat😊
😂
We love your recipes but have found that they take a lot longer than you say for prep time. I for sure admit we are slower than you but it would be really helpful if you can adjust them for mortals 😂 we love your food and are excited to keep trying it.
I’m trying my best here 😅 sorry!
Looks delicious one question do you need to use tommatios ...the reason is that I'm alregic to them could they be substituted ?
I guess you could but haven't tried it myself. Feel free to check out my Chile Colorado recipe, which is similar but made with dried peppers. If you decide to try this one without tomatillos, let me know how it turns out. You may need to add more poblanos.
Thank you so much!💜
I made this and it came out really good . I was wandering, if I wanted to make a bigger pot . Let's say 6lbs .. would I just double all the rest of the ingredients as well?
Yes, if you double the amount of meat, also double the amount of ingredients.
🤤🤤🤤👍👍👍😋😋😋
😋
Can I make this in the instant pot? :)
You can. As long as you have the settings and timing figured out
Always liked the look of this but fresh tomatillos are hard to get here. Only expensive mail order
Ive always had access to them and never realized how scares they can be in some places. Have you tried my recipe for Chile colorado? same idea, but made with Mexican dry chiles.
!!
Wouldn’t it be easier to remove the seeds and stems before you roast the chilies?
It would be easier but roasting and removing the skin becomes a little more challenging.
Are those canned frijoles?? 😢. I've never used them,but never seen none like that jaja
Cooked beans with a few aromatics.
What kind of cheese was that?
never mind I see it.
Very different from the Chili Verde we are used to eating. Interesting recipe, I've never seen anyone add panella cheese, to Chili Verde. I've never used cloves, allspice or bay leaf in Chili Verde, should create an interesting flavor profile. I also noticed no type of roux was used to thicken the sauce. Interesting.