It’s hard to find somebody who doesn’t like green chili. While some like it hot and some prefer mild it’s a hot commodity in Colorado. While you can pretty much go to any Mexican restaurant (or even Village Inn!) and buy some to go, most places make it with corn starch or flour to thicken it up. If you are trying to eat healthier or on a special meal plan, this can keep you thinking that you can never have any except there is a way to make it without!
This is how I make my Chile Verde ( Straight from my dad kitchen!)
Pork (I buy pre-cut pork, tenderloin is one of the leaner cuts but you can buy whichever you like and chop it up into squares)
Tomatillos ( Those strange looking green tomatoes with the leaf around them)
Pepper of choice (I like straight Jalapeno but some people like Anaheim or Poblano.)
Onion and Garlic (Preferably fresh)
Salt, Pepper, Cumin, Onion and Garlic Powder!
Cheese (optional, For convenience use a shredded Mexican mix, for flavor use Muenster Cheese, and for a healthier alternative you can use low moisture mozzarella)
Clean the tomatillos! Take the leaf and the stem off and run under water until they no longer feel sticky. Then place them in a pot with water and turn the heat up! Let them boil until they are fully cooked and soft.
Take your fresh peppers and remove the stem and clean them and add them to the boiling water. You can also roast the tomatillos and peppers instead of boiling them but they will take longer and have more of a smokey flavor. Some people love this and it is completely up to you! The amount of peppers depends on how much heat you like. When I am cooking for my husband and I, I add about about 5 big jalapenos but if I am making it for my brothers in law, I only add 2 maximum. My dad would probably add way more but we are not at his level!
Add pork to a large pan and turn heat to medium high. Stir until almost all the pink is gone and drain any extra grease.
Add your seasonings. The amount depends on how much you are making and your taste. I usually add a full teaspoon of salt to a pound of meat. A little goes a long way and adding it before its fully cooked gives it a better flavor. You can always add more salt later if you like more. I add 1 tablespoon of pepper, cumin, and onion powder (not onion salt!) and only 1 tsp of garlic powder. Stir the meat so the seasoning fully covers each piece and let it brown.
When the tomatillos and peppers are cooked drain the excess water. Add these to a blender with some fresh water. Add little amounts as you go so that you don’t make it too watery but have enough that the blender works properly.
Cut about a quarter of a medium onion into smaller pieces and peel one garlic clove. Add these to the mix in the blender. Mix well so that its an even batter.
When the pork is fully cooked add the tomatillo mix into the pan with the chile. Stir and let it come to a boil. This is a good time to taste it and decide if you will add any more salt. Let it continue to boil until it has reached the consistency you like. It should be pretty thick already so if you do like it thin then just add some extra water.
Serve and enjoy! If you want to make it with a side of Mexican Rice check out my recipe for Healthy Mexican Rice !
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