Chicken or Pork Chile Verde

1 1/2 pounds boneless chicken thighs or pork boneless and diced to cubes
2 cups chicken broth
1 cup Green Chile Sauce
2 cups tomatillos, husks removed and coarsely chopped
2 roasted Hatch green chiles, seeded and diced (Anaheim or Poblano also work well)
4 cloves of garlic, peeled and diced
1 medium onion, peeled and diced
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
3 tablespoons oil
2 cups drinking water

Brown the chicken or pork in a small amount of lard or oil, over high heat.

Place the browned chicken or pork, chile sauce and tomatillos into a crock pot set on low, or a large, covered pot over low heat. Simmer for 2 hours (1 hour for chicken). Add remaining ingredients and simmer for an additional 2 hours (1 hour for chicken). Check every 30 minutes and add water as necessary. Serve hot.

Makes 4 to 6 servings.


Come August our grocery stores sell green chiles from Hatch, New Mexico. Much as I prefer to use locally grown ingredients, there is something very special about the chiles grown in Hatch. So, in this instance I choose 'best ingredients' over 'locally grown'.

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