This is the BEST Chile Verde I have ever had! Hands Down!
I have searched many recipe’s for the Chile Verde we have at out favorite Mexican Restaurant in Buckeye Arizona “Raul And Theresa’s” Everything is good and has been there for 35+ years. We go once a week. But now we will have Chile Verde at home and tons of meals all week!
I found this gem at “Saveur” in an email that was sent to me. And it sounded just different enough with the addition of the breakfast sausage that I believe that is the secrete ingredient! So I made it and did not deviate much, just the addition of a Jalapeno pepper since we have 3 plants full of them in the backyard right now. The results…..AMAZING!!!! And easy. I am making this again for Super Bowl and having fresh tortilla’s and sour cream and chopped cilantro for sides. I know it will be a hit.
- 1/4 Cup of Canola Oil
- 2 1/2 lb. Boneless pork shoulder, cut into 1/2 ” cubes
- Sea Salt & Fresh Ground Black Pepper to taste
- 1/2 Cup flour
- 8 oz Breakfast Sausage (Like Jimmy Dean)
- 1 Tablespoon ground Cumin
- 1 Tablespoon Chile Powder
- 1 Dried Pasilla Chile stemmed, seeded and chopped (Found in World Market)
- 1/2 cup Chopped Onion
- 12 Tomatillos, husked, rinsed and finely chopped
- 2 Anaheim Chile’s Stemmed, seeded and chopped
- 2 Serrano Chile’s, Stemmed, seeded and chopped
- 1 Jalapeno Chile, Stemmed, Seeded and chopped
- 1 Green Bell Pepper Stemmed, seeded and chopped
- 2 cups Chicken Stock
- 1 (15oz) can of Green Enchilada Sauce (Hatch)
- Flour Tortilla’s
- Chopped Onion for garnish
- I used my Dutch Oven for this dish. I believe it is 8 qt.
- Prepare your veggies by washing and stemming and chopping. I used my Ninja Chopper (I love that thing)
- Place onions and peppers together in one bowl and set aside. Chop bell pepper and add to bowl.
- Prepare the Tomatillo’s, husk, wash, quarter and chop (using the ninja again). Place in bowl and set aside.
- Heat oil over med-high heat.
- Season pork pieces with salt & pepper and then toss with flour (I used large shallow bowl for this). I worked in 2 batches: add pork to dutch oven and brown on all sides for about 5-6 minutes, then transfer to plate and set aside.
- Add sausage and cook until browned string to break up while cooking. Transfer to plate with pork.
- Add cumin, chilie powder and chopped dried pasillia and cook until soft, about 1 minute.
- Add your peppers and onions along with the chopped tomatillo’s to pot and cook until soft about 15 minutes. Stir often.
- Reduce heat to medium –Add pork and sausage, chicken stock and enchilada sauce and cook until pork is tender about 30 minutes.
- You are now ready to serve with corn or flour tortilla’s or continue as we did:
- Heat oven to 350
- Prepare shallow dish with cooking spray
- place 1 flour tortilla in dish and add about 1/2 cup of Chile Verde to center of tortilla. Top with shredded cheese of your choice (used cheddar). chopped onions and chopped cilantro. Tuck in sides and roll top end to enclose to coat and form Burrito. Continue with rolling to make desired amount.
- We made 4. Top with ladle of Chile Verde then shredded cheese and sprinkle with a few more onions. Bake for 15 minutes. Remove and serve with additional cilantro and or sour cream. It is all awesome!