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Pork Chili Verde Recipe
Will you try this recipe?
This one is from my Mom - Colleen Talarico
© May 2012
Some adjustments can be made to this recipe to make it hotter. Last time I had it, at Mom and Dad's house when I visited last year, they added a few Serrano peppers as well as some pickled jalapenos to spice it up and raise the fire scale to what I consider to be quite hot. The taste was very delicious, but I paid the price that night and my "gringo" belly ached so badly it felt like I'd been poisoned. So unless you are used to eating very spicy food and chili peppers, I suggest sticking with the original, non-painful, version as detailed below.
Despite the reaction I had with the Serrano peppers, I did make this again with them in it. I added less though. The taste with them added, in my opinion, is pretty awesome.
- 2 lb. pork butt
- 2 Tbsp. lard
- 1/2 cup chopped onion
- Dash garlic powder
- 8 tomatoes (peeled), or 1 lg. can plum tomatoes
- 1/3 cup chopped parsley
- 2 (6 oz.) cans whole green chilies, chopped
- 3 cloves garlic, chopped
- 2 Tbsp. chicken paste, or 2 cups chicken broth
- 1/3 cup cornstarch
- 3 cups water
- Cut the pork but into 1/2 inch sized chunks, and then brown them in lard (or vegetable oil if you prefer).
- Add onion and garlic powder to the meat; brown until it reaches a golden color.
- Meanwhile, mix the tomatoes, parsley and chilies together and mash them into the consistency of a sauce. Add the chopped garlic and chicken broth.
- After the meat is browned, add the sauce and broth mixture and bring all of this to a boil.
- Add cornstarch to cold water after meat is close to tender. Add to pot and boil slowly for 30 minutes, stirring often.
To make it hotter you can add some chopped Serrano peppers (the more you put in, the hotter it will be). I also like to add about 1/8 cup of pickled jalapeno slices.