Rob’s Chile Verde

Jun 03, 2023June 3, 20230 2

Rob's Chile Verde with Roasted Tomatillos and Poblano Chiles

by The Chefin Main

Prep

30 min

Cook

2 hours

Ready In

2.5 hours

Level

Medium

Rating

Ingredients

	3 -4 lbs cubed pork ( I used country-style boneless pork ribs for the darker meat and nice marbling of fat . )
	4 cans tomatillos ( drained ) or 4 lbs fresh tomatillos , roasted on a grill ( these offer better flavor but may not be worth the effort . )
	12 poblano chiles ( This is where the flavor comes from ! Fresh pablano chiles roasted then peeled . )
	3 medium diced onions
	1/2 bunch fresh cilantro
	salt ( to taste )
	garlic clove
	ground habanero ( This is for a little heat , the Pablanos are very mild and need a little kick in pants . You could sub )

Nutrision Information

Servings Per Recipe

6-8

Calories

350

Sugar

Fat

16g

Rob's Chile Verde is a classic Mexican dish that is often served with rice, beans, and tortillas. The dish is named after the green color of the sauce, which is made from a combination of tomatillos, poblano chiles, and other seasonings. Rob's version of this dish uses cubed pork, which is seared and then simmered in the sauce until tender. The result is a rich and flavorful main course that is perfect for dinner parties or family gatherings. The dish can be customized to your taste by adjusting the spiciness level or adding additional ingredients like beans or corn. Overall, Rob's Chile Verde is a delicious and satisfying meal that is sure to become a family favorite.

Instructions

1.	Preheat oven to 450°F.
2.	Cut the pork into bite-sized cubes and season with salt.
3.	Roast the tomatillos and poblano chiles in the oven until blackened and tender, about 15-20 minutes.
4.	Meanwhile, heat a large Dutch oven over high heat until very hot.
5.	Add the cubed pork and cook until browned on all sides.
6.	Add the diced onions and cook until softened, about 5 minutes.
7.	Add the roasted tomatillos and poblano chiles to the Dutch oven and stir to combine.
8.	Add the chopped garlic, ground habanero (if using), and half of the cilantro.
9.	Bring to a simmer and let cook for 1-2 hours, until the pork is tender and the flavors have melded together.
10.	Season with additional salt to taste, and garnish with remaining cilantro before serving.

PROS

Rob’s Chile Verde is a hearty and flavorful main course that is sure to please a crowd.

The combination of the roasted tomatillos and poblano chiles provides a tangy and slightly spicy base, and the tender pork adds a rich and meaty flavor.

This recipe is also great for meal prep or freezing leftovers for later.

CONS

This recipe does require some effort, particularly in roasting the tomatillos and poblano chiles.

However, the end result is well worth it.

HEALTH & BENEFITS

Pork is a good source of protein, vitamin B12, and zinc.
Tomatillos are high in vitamin C and antioxidants, while poblano chiles contain vitamin A and capsaicin, which has been linked to reducing inflammation and promoting weight loss.