Chile Verde Pork Guisado Recipe

Prep Time: 15 minutes · Cook Time: 2 hours 5 minutes · Total Time: 2 hours 20 minutes · Servings: 10 · Calories: 265 kcal

Author: Christian Guzman

Ingredients

Salsa Verde

• 6 Anaheim chiles (or Poblano peppers)
• 1 large yellow onion
• 2 Serrano chiles (or jalapeños for milder heat)
• 1 pound tomatillos, peeled and washed
• Cooking spray
• ½ cup water (or extra chicken broth)

Pork Chile Verde

• 2½ pounds boneless pork shoulder or other pork roast, cut into 1½-inch pieces
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 2 tablespoons olive oil
• ½ large yellow onion, chopped
• 1 large green bell pepper, chopped
• 2 cups chicken stock (or chicken broth)
• 2 bay leaves
• 1 teaspoon chicken-flavored bouillon (optional)
• 14.5 ounces diced potatoes (canned, optional)
• Salt and pepper to taste

Instructions

Salsa Verde

1. Preheat the oven to broil (about 550°F). Cut the Anaheim chiles in half and remove stems, seeds and membranes. Peel the outer layer of the onion and slice lengthwise into 2–3 large pieces.
2. Lightly coat a baking sheet with cooking spray. Arrange Anaheim chiles skin-side up, whole Serrano chiles, onion and tomatillos on the sheet. If tomatillos are large, halve them.
3. Broil close to the heating element for about 10 minutes, turning Serranos as needed so all sides char. Remove vegetables as they finish to prevent burning.
4. Place roasted vegetables in a tightly covered bowl and let them steam for 10–15 minutes to loosen the skins. Peel the charred skin from the Anaheim chiles and remove stems and seeds from Serranos.
5. Transfer the roasted vegetables to a blender, add ½ cup water or extra broth, and blend until smooth. Set the salsa aside.

Pork Chile Verde (Instant Pot)

1. In a small bowl, combine garlic powder, onion powder, oregano and cumin. Toss this spice mix with the pork pieces until evenly coated.
2. Using the Sauté function on the Instant Pot, heat olive oil. Sear the pork pieces in batches until browned on all sides, about 5 minutes per batch. Remove and set aside.
3. With the Instant Pot still on Sauté, add chopped onion and bell pepper. Cook, stirring frequently, until fragrant, about 3–5 minutes. Cancel Sauté.
4. Return the seared pork to the pot. Pour in the blended salsa verde, 2 cups chicken stock, 1 teaspoon bouillon (if using) and add 2 bay leaves.
5. Secure the lid and set the valve to Sealing. Cook on Manual/High pressure for 35 minutes, then allow a natural release. Remove bay leaves before serving.
6. Optional: Stir in a can of diced potatoes after removing the lid; they will heat through quickly in the hot stew.

Oven and Slow Cooker Options

• Oven: Sear the pork in a large Dutch oven, add remaining ingredients, cover and bake at 350°F for about 2½ hours until pork is tender.
• Crockpot: Sear the pork in a skillet, transfer to the slow cooker, add remaining ingredients and cook on High 3–4 hours or Low 5–6 hours until tender.

Notes

Garnishes: crema or sour cream, queso fresco, avocado slices, cilantro, lime wedges, radish slices and tortilla chips.

Adjust chiles to taste. Hatch chiles provide more heat and a distinctive flavor compared with Anaheim.

Nutrition Facts

Serving: Amount per serving — Calories 265; Fat 9g; Sodium 310mg; Carbohydrates 18g; Fiber 4g; Sugar 6g; Protein 29g. Percent daily values are based on a 2,000 calorie diet.

Course: Main Course, Soup · Cuisine: Mexican

Keywords: green chili pork, guisado de puerco, pork chile verde, Instant Pot pork