Hispanic Kitchen

Spice It Up!

Pork Chile Verde with Comino Garlic Croutons and Crispy Red Potato

This is a meal to share with family and friends.


Yields up to 8 servings


3 pounds boneless pork butt
1 large white onion
1 head of garlic
12 New Mexico green chiles, roasted, peeled and seeded
2 poblanos peppers, roasted, peeled, seeded and cut into rajas (strips)
8 tomatillos, husks removed and washed
4 jalapeño peppers, roasted, seeded and diced (reserve 2 for garnishing)
Handful of chopped cilantro
1 tablespoon cumin (freshly ground)
1/2 tablespoon smoked paprika
1/2 tablespoon granulated garlic
Salt and pepper
Pork broth (about 5 cups)
1/3 cup of masa harina (mixed with water to make a slurry), set aside.
Canola oil


1. In a large dutch oven pot, combine the pork butt, with half of the white onion (roughly chopped), half of the head of garlic, 2 tablespoons of salt and enough water to cover pork. Cover and cook at a low simmer for 2½ to 3 hours, until pork is tender.

2. While the pork is cooking, preheat your oven to 400ºF. To roast, on a shallow baking sheet, combine tomatillos, all peppers, half of onion and remaining garlic (with skins on). Roast for 10 minutes on one side, turn and roast for another 10 minutes. Remove from heat, cover with a clean kitchen towel and let cool for 30 minutes.

3. When veggies are cool enough, peel, seed and cut the New Mexico peppers and poblano peppers into strips (set the poblanos aside). In the blender, combine New Mexico peppers, 2 jalapeños, onion, garlic (peeled), tomatillos, cilantro and about 1 cup of broth (once pork is done). Blend until smooth, taste for salt.

4. In another large pot, heat 2 tablespoons of canola oil to medium heat. Add the sauce from the blender, stir well, cover and keep at a low heat while you shred the pork. Add the shredded pork, stir well to combine, add another 3 to 4 cups of pork broth, taste for salt. Add the cumin, smoked paprika, granulated garlic and 1 teaspoon pepper, bring to a boil, lower heat and slowly add the masa harina slurry. Cook, stirring often for another hour. 

Quick Croutons:

* Preheat oven to 400ºF. Take a medium loaf of sourdough bread and cut into 1½-inch pieces, drizzle with olive oil and a couple pinches of cumin, granulated garlic, salt and pepper. Bake for 10 minutes, turn and bake for 6 to 8 more minutes.

Red Crispy Potatoes:
  *Chop 2 medium red potatoes into 1-inch pieces, fry in canola oil until crispy, season with salt and pepper.

Serve Chile Verde topped with croutons, crispy potatoes and diced, roasted jalapeños.

Other recipes by Sonia:

Beef Chili
Cheesy Chorizo Bread
Dulce de Leche and Chocolate Chip Chimichangas
Pork Chile Colorado
Polvorones (Mexican Shortbread Cookies)
Shrimp-Stuffed Little Chiles
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp

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Tags: Chile, Pork, verde


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Comment by Sonia Mendez Garcia on May 8, 2014 at 12:29pm

Carol, masa harina is the corn flour used to make tortillas and tamales. It's optional in the recipe, but I like the flavor it gives in the chile verde and helps thicken the sauce a little.

Comment by Carol Aguilera on May 8, 2014 at 12:25pm
What is masa harina.
Comment by Sonia Mendez Garcia on October 14, 2012 at 12:15pm

Sabes, Blanca, mis padres tenian un restaurante Mexicano, y recuerdo mucho las cabezas de barbacoa, cociendo toda la noche, jajjajja....voy a buscar la manera de prepararla barbacoa mas facil!! Yo te mando la receta cuando pueda....ok...:) 

Comment by Blanca Keele on October 14, 2012 at 12:09pm

ando buscando una receta para hacer barbacoa pero que no sea muy complicada,que pueda hacer en mi cocina y que no tenga que ir a escabar un hoyo afuera,si me pudieras ayudar te lo agradeceria mucho,gracias

Comment by Sonia Mendez Garcia on March 5, 2012 at 2:23pm

There are two ways you can enjoy this recipe...one is w/ the pork shredded like in the recipe above, or you can cube the raw meat, season w/ salt and pepper and sear it at a high heat until browned real good, then add your sauce and simmer for a good 2 hours or more....

Comment by Sonia Mendez Garcia on February 20, 2012 at 8:43am

When making chile verde, I like combining,New Mexico peppers w/ Poblanos and Jalapenos, roast them in the oven.....works well and it quick!

Comment by Sonia Mendez Garcia on February 20, 2012 at 8:41am

This Chile Verde recipe is a typical green chile stew, as you would find in New Mexico, Colorado, Texas and California....You could bump up the quantity of New Mexico peppers and eliminate the tomatillos if you prefer, but I think it adds a great flavor!

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