Lake Tahoe Markets
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Pork Chili Verde 

Authentic Mexican pork chile verde made with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!
12 lb. tomatillos
6 cloves garlic, not peeled
4 jalapenos, cut in half, stems and seeds removed
1 bunch cilantro leaves, chopped
1 tsp. cumin
2 Tbsp. olive oil
3 lb. pork shoulder, cut into 1-inch cubes
2 cloves garlic, minced
1 Tbsp. dried oregano
1 tsp. onion powder
3 cups chicken stock
Salt and pepper 

Remove papery husks from the tomatillos and rinse well.  Cut them in half and place cut side down, along with the 6 unpeeled garlic cloves and jalapenos on a baking sheet.  Place under a broiler for 5-7 minutes until the skin of the tomatillos are lightly blackened.  Remove from oven and set aside to cool.

Place the tomatillos, skins included, into a food processor or blender, along with the roasted jalapenos.  Remove the roasted garlic cloves from their skins and add them to the processor.  Add the cilantro and cumin and pulse/blend until all ingredients are finely chopped and mixed. (Don't puree - you want chunkiness to the sauce.

Season the pork cubes generously with salt and pepper.  Heat olive oil in a large heavy-bottomed dutch oven over medium-high heat and brown the pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan.  Remove the browned pork and place in a bowl. Do not drain the liquid from the pot.

Reduce the heat to low and put the garlic and onion powder into the pot and stir for one minute.  Add the tomatillo mixture, oregano, onion powder, and chicken stock to the pan and bring to a boil.  Reduce to a very low simmer and cook for 2 1/2 to 3 hours uncovered until the pork is tender and the sauce is thickened.  Salt and pepper to taste.   Serve with rice and/or warmed flour tortillas and a bit of sour cream.

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Copyright © 2014          I          Po Box 11775 Zephyr Cove, NV 89448         I           775-339-1203           I          [email protected]
  • Online Farmers Market
  • Create an Account
  • Delivery Areas
  • Shop
  • What the Hell is It?
  • Farmers Markets
    • Vendor Application
    • IVFM Vendor Rules and Regulations
  • Recipes
    • Artichokes >
      • How to Cook and Eat an Artichoke
      • Grilled Artichokes
      • Pan Roasted Artichokes
      • Stuffed Artichokes
    • Asparagus >
      • Asparagus Leek Quiche
      • Asparagus with Red Potatoes
      • Creamy Vegan Asparagus Pasta
      • Garlic Butter Sauteed Asparagus
      • Miso-Roasted Asparagus
      • Sauteed Asparagus with Morel Mushrooms
      • Vegetarian Asparagus Soup
    • Avocados >
      • Avocado Fries in the Air Fryer
      • Baked Breakfast Avocado
      • Guacamole
    • Basil >
      • Basil Pesto
      • Tomato Basil Soup
    • Beets >
      • Roasted Beets
      • Pickled Beets
      • Waffle Pizzas with Garlic, Beets and Brie
    • Bok Choy >
      • Bok Choy Stir Fry
    • Broccoli >
      • Cheesy Broccoli Soup
      • Roasted Broccoli with Lemon and Parmesan
    • Brussels Sprouts >
      • Sprouts with Bacon and Garlic
      • Maple Roasted Sprouts
      • Sprouts and Sweet Potato Salad
      • Sprout & Steak Kebobs
      • Sprouts with Beef and Walnuts
      • Honey Sriracha Brussels Sprouts
    • Carrots >
      • Classic Carrot Salad
      • Grilled Carrots with Limey Hot Sauce
      • Sticky Roasted Carrots
    • Cauliflower
    • Celery Root (Celeriac) >
      • Celery Root Mash
      • Roasted Celery Root
    • Chayote Squash >
      • Sautéed Chayote with Potatoes and Mint
      • Vegan Chayote Ceviche
    • Eggplant >
      • Grilled Ratatouille Pasta
    • Escarole >
      • Braised Escarole
      • Escarole Soup with Meatballs
      • Warm Escarole, Egg and Bacon Salad
    • Fava Beans >
      • Buttery Fava Beans
      • Fava Bean Scafata
      • Marinated Fava Beans
      • Fava Bean Puree
    • Fennel >
      • Salmon with Fennel
      • Roasted Fennel with Lemon Vinaigrette
      • Fennel Salad
      • Fennel with Squash
      • Fennel Citrus Drink
      • Candied Fennel Stalks
    • Figs
    • Golden Beets >
      • Golden Beets and Brussels Sprouts
      • Roasted Golden Beets and Grape Salad
    • Grapefruit >
      • Ruby Red Grapefruit, Avocado & Spinach Salad
    • Ground Beef >
      • Egg-Topped Beef and Broccoli
    • Jalapeño Peppers >
      • Bacon Wrapped Jalapeno Poppers
      • Pickled jalapeños
    • Kohlrabi >
      • Stir-Fry Kohlrabi with Bacon
      • Kohlrabi Slaw
      • Kohlrabi Cocktail
      • Stuffed Kohlrabi
      • Sauteed Kohlrabi and Kale
      • Kohlrabi Chips
      • Kohlrabi Greens
      • Braised Kohlrabi
    • Lemongrass >
      • Lemongrass Chicken
      • Ginger Lemongrass Salmon
      • Lemongrass Noodle Soup
      • Lemongrass and Ginger Drink
    • Poblano Peppers >
      • Chile Rellenos
      • Spicy Avocado-Poblano Salad
      • Stuffed Poblano Peppers
    • Radishes >
      • Radish Butter
      • Radish Chips
      • Radish Soup
    • Swiss Chard >
      • Stuffed Chard Leaves
      • Swiss Chard and Sweet Potato Gratin
      • Salmon with Swiss Chard
      • Swiss Chard Frittata
      • Swiss Chard with Mushrooms
      • Spicy Swiss Chard Chips
    • Yukon Gold Potatoes >
      • Potatoes Rissole
      • Seasoned Roasted Potatoes
      • Skinny Texas Cheese Fries
    • Tomatillos >
      • Pork Chili Verde
  • About
    • Contact Information