This was one of the first recipes I posted but I never got around to photographing it. This rustic tomatillo and bean dish needed an old, colonial-type background. I decided that the church doors down the street were a perfect backdrop. Yes, I photograph on the street. It’s downtown Philadelphia so, as odd as I look shooting food on church steps, I’m not the wierdest person out there.
This is a recipe I still love. I always double the recipe because I want chile verde the first night and chile verde enchiladas the next night. No, seriously, try the enchiladas. Of all the recipes on this site, they are my comfort food.
A word on how to eat this… the result is pretty soupy so eat it al estilo Mexicano. Keep some hot tortillas at the table. Tear off a corner of a tortilla and use it to make a mini-taco. Tortilla, tear, mini-taco, repeat. Lament that you don’t have a Mexican mamá to run back and forth to the kitchen for more tortillas.
Chile Verde (Pork, Chicken or Vegetarian)
adapted from Chowhound
Ingredients:
- 8 tomatillo
![chile verde 11 1]()
s, husked and rinsed - 2 poblano peppers
- ½ an onion
- 4 garlic cloves, roughly chopped
- 1 cup chicken broth (or vegetable broth)
- 2 cans of beans
- 1 pound chicken or pork (if you are making it vegetarian, add sliced mushrooms and another can of beans)
- 1 tbsp cumin
- Salt to taste
Directions:
1. Heat your broiler. Place the poblano peppers, tomatillos and onion under the broiler for 10 minutes, flipping half way through.
2. Remove the remove the stems from the poblanos and peel away as much of the skins as possible. For complete directions on how to broil poblanos, click here. Dice the poblanos into bite-sized pieces. Add to the slow cooker.
2. Let the tomatillos cool. Chop them into bite-sized pieces. Add to the slow cooker.
3. Dice the onion and add to the slow cooker. Honestly, if you’re short on time, you can skip step 1, 2 and 3 and toss in the ingredients raw. But the texture of the finished product will be “crunchier”.
4. Throw the rest of the ingredients into the slow cooker. Set on low for 8 hours.
5. When you get home from work, remove the meat from the broth. Shred it with a fork and return it to the slow cooker.
6. Right before serving, taste it for salt and spiciness. Serve it with tortillas.
Yields 6 servings.
Chile Verde with Chicken: Weight Watchers Points Plus: 4 points per serving
Chile Verde with Pork: Weight Watchers Points Plus: 4 points per serving
Chile Verde Vegetarian: Weight Watchers Points Plus: 4 points per serving
Now go here to make the world’s best enchiladas with the leftovers!
