Chile Verde (La Frontera-Style)

Jun 05, 2023June 5, 20230 20
Chile Verde (La Frontera-Style) recipe for a spicy and flavorful meal
in Main

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs pork roast
10 tomatillos , stems and papers removed , cut into large chunks
6 small jalapeno chiles , stems and seeds removed , cut into pieces
6 serrano chilies , stems and seeds removed , cut into pieces
3 anaheim chilies ( optional )
1/2 cup fresh cilantro
1 can green chilies
1 can diced tomatoes
1 can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup all-purpose flour
2 tablespoons olive oil , plus more as needed
1 large onion , chopped , some reserved for garnish
1 tablespoon garlic , minced
2 tablespoons cornstarch
2 ounces cold water

Nutrision Information

Servings Per Recipe
6
Calories
370
Sugar
5g
Fat
23g
Chile Verde is a popular Mexican dish that translates to 'green chili'. The dish originated in the northern regions of Mexico and has many variations across the country. This particular version, La Frontera-Style, is a classic recipe from the border region of Mexico and the United States. It is traditionally served with rice and beans, or rolled into a tortilla for a quick and easy burrito. The combination of pork, tomatillos, and chilies creates a flavorful and spicy dish that is perfect for a cold winter day or a summer barbecue. Whether you're a fan of spicy food or not, this dish is sure to satisfy your taste buds.

Instructions

1.Preheat oven to 350°F and cut pork into pieces.
2.In a large bowl, combine pork with flour and toss to coat.
3.In a large Dutch oven, heat olive oil over medium-high heat and brown pork pieces.
4.Remove pork from the Dutch oven and sauté onion and garlic until soft and translucent.
5.Add tomatillos, jalapeno and serrano chilies, Anaheim chilies (optional), and chicken broth. Stir well to mix.
6.Stir in diced tomatoes, green chilies, oregano, cumin, chili powder, and cilantro.
7.Add flour-coated pork back to the Dutch oven and stir to combine all ingredients.
8.Cover the Dutch oven and place in preheated oven for 1 1/2 to 2 hours.
9.Mix cornstarch and cold water together to make a slurry and slowly add to the pot, stirring constantly until the sauce thickens to the desired consistency.

PROS

Chile Verde is a hearty and flavorful dish that is high in protein and low in carbohydrates.

The combination of tomatillos and chilies provides a tangy and spicy flavor that is unique and delicious.

This dish can be made in advance and reheated for a quick and easy meal option.

CONS

The spiciness of this dish can be overwhelming for those who are not used to eating spicy food.

The preparation time for this dish is quite long, as it requires slow cooking in the oven for 1 1/2 to 2 hours.

HEALTH & BENEFITS

The combination of pork and tomatillos in this dish provides a good source of protein, vitamin C, and fiber.
Tomatillos have been linked to improving digestion and boosting the immune system.
Chilies have also been associated with reducing inflammation and aiding in weight loss.

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