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Ultimate Chile Verde: Your Favorite

bbqboy Feb 11, 2007 01:16 PM

I had a really interesting CV the other day here in Southern Oregon; it was a Dry Version with Roasted Pepper Strips and Spices over the chunks of Pork, - no sauce to speak of.
I crave Chile Verde in all forms, both at mexi places and at home, though I certainly do love Tomatillos. Do you crave it too?

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  1. Bill on Capitol Hill RE: bbqboy Feb 12, 2007 05:02 PM

    I do! It's very hard to find green chile on menus here in the East, so I eat a lot of green-chile burros and chimichangas when I visit my family in Arizona.

    1. kare_raisu RE: bbqboy Feb 12, 2007 06:36 PM

      I think that the tomatillo and pork meat are perfect pairs. The acidity and slight verdant bitterness of the tomatillo cuts the richness of the pork meat wonderfully.

      1. v
        venera RE: bbqboy Feb 13, 2007 04:45 AM

        My fave is my own. I salt and sear a pork tenderloin so it's all nice and crusty to keep in the juices, then slow roast it. Meanwhile, I roast tomatillos and a mix of green peppers (poblano, serrano, a little green bell peppers). Then I skin and dump the tomatillos and peppers in a stew pot--they fall apart on their own.

        When the pork tenderloin is done and and cool enough to handle, pull hunks off with a fork. Add them to the tomatillo/pepper mixture. Salt/season to taste, and enjoy the green goodness.

        I think I may have to make some tonight! Yum yum.

        1 Reply
        1. re: venera
          bkhuna RE: venera Feb 13, 2007 03:40 PM

          I like to cube the pork (butt works great) and brown it with seasoning, garlic and onions, then add the green chili/tomatillo mixture and simmer the pork until tender.

        2. Ed Dibble RE: bbqboy Feb 13, 2007 05:41 AM

          Yeh, love the stuff. Down here on the border, I can get pork or beef versions. Chunky, shredded, or coarse ground meat. Some have tomatillos, some not. Some are very picante, some very mild. A local favorite is a green chili burrito served what is sometimes called enchilada style, saddle style or wet (covered with green sauce or more gr chile & cheese). Yum.

          When I make it in season, I will use roasted, peeled mild Hatches. More often, I use the frozen tubs of N. Mex. chopped green chilies - usually more mild than hot, plus pork chunks, onions, tomatillos, garlic, cooked until the pork pulls apart with a fork.

          ed

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