This Chile Verde recipe is amazingly delicious, super easy, flexible, and convenient to make with ingredients you have on hand. I don't often have fresh tomatillos, so I use a simple substitute instead. This one pot make ahead dish is light on work, but full of bold flavor, and ultra tender pork.
- 3 green peppers (1 poblano, 1 anaheim, 1 bell), chopped
- 1 large yellow onion, chopped
- 3 lb boneless pork, cubed
- black pepper, garlic powder, and an all purpose seasoning such as Tony's Creole or Slap Ya Mama
- 1/2 cup all purpose flour
- 2 tsp minced garlic
- 2 cups water
- 28 oz can mild green enchilada sauce
- 7.7 oz can salsa verde
- 1/2 tsp dried cilantro
- 1 1/2 tsp Mexican oregano
- a couple dashes paprika
- 2 tsp chicken bouillon
- 2 heaping Tbsp maseca + 1/2 cup water (stir together to make slurry)
- Season meat with pepper, garlic powder, and all purpose seasoning, and coat with flour in a large bowl.
- Brown meat in large pot over high heat in a bit of oil or bacon grease. Work in 2 batches. Remove browned meat from pot and set aside.
- Return pot to stove and add onion and peppers, cooking until they begin to brown and onions are translucent.
- Add garlic, stir and continue cooking 1 minute longer, until garlic is fragrant.
- Return meat to pot and add remaining ingredients except maseca slurry.
- Cover and cook on low heat for 1 hour.
- Stir in maseca slurry, then continue cooking 30 more minutes, covered.
- Uncover and let cook an additional 30 minutes or until sauce reaches desired consistency.