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    You are in: Home / Mexican / Chile Verde (Green Chile) Recipe
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    Chile Verde (Green Chile)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Member #610488's Note:

    This recipe is a specialty of the La Bola Restaurant chain in Denver, CO. They serve it over burritos, chile rellenos and as is with lots of cheese and onions on top.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Cut pork into 1/2 inch cubes and with the pork bones, fry over low heat until brown and the meat is slightly dry. If pork is very fatty, pour off grease until you only have 4-5 tbsp left.
    2. 2
      Using a colander, strain tomatoes into an 8-qt sauce pan and rough chop the tomatoes. Add tomato sauce, garlic, hot water and cooked pork and bones to tomatoes.
    3. 3
      Bring to rapid boil and continue boiling for 20 minutes, stirring frequently.
    4. 4
      Add spices, chopped hot peppers and chopped chili strips and continue to boil for 20 more minutes, stirring frequently.
    5. 5
      Lower heat to medium and continue cooking for 20 minutes.
    6. 6
      Remove bones and ready to serve.
    7. 7
      May be refrigerated for 1 week or frozen for three months.

    Ratings & Reviews:

    • on March 19, 2013

      Best chili ever! I like the texture of the pork shoulder better than using tenderloin. Never left-overs to throw away.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2012

      55

      I've been making this chile verde for 20 years! Best recipe I've found, and always devoured :) Great for leftovers, too, of course! Originally featured in the Colorado Cache cookbook by the Junior League of Denver, from the La Bola restaurant. We eat it like a stew, with warm flour tortillas. Any pork will work.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2010

      55

      I lost my Colorado Cookbook in a fire, so I am very thankful to find this excellent recipe again. I use pork tenderloin instead of a pork shoulder. this will cut the calories and the fat! It is delicious in and over Burritos. I am sure it will be one of your favorite recipe's if you love Mexican! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chile Verde (Green Chile)

    Serving Size: 1 (4387 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1120.5
     
    Calories from Fat 626
    55%
    Total Fat 69.5 g
    107%
    Saturated Fat 23.8 g
    119%
    Cholesterol 268.3 mg
    89%
    Sodium 4924.7 mg
    205%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 11.0 g
    44%
    Sugars 33.7 g
    135%
    Protein 75.7 g
    151%

    The following items or measurements are not included:

    soup bones

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