We were out to dinner the other night at Pappasito’s, which is quickly becoming our favorite Austin Mexican restaurant, and I saw Hatch Chile Verde Enchiladas was one of the specials.
Apparently, they have what are called Hatch Chiles out here and they are just around for a short while. All of a sudden, restaurants start offering specials using the hatch chiles and you see them at the farmers markets. Awesome, right?
Well, since it said on the menu they were only going to be around for a few more days — and because I’m a sucker for good enchiladas, I decided to order them.
Oh. My. Gosh.
The enchiladas were phenomenal.
Like *phenomenal* in the sense that I ate every last morsel on that plate. And, if you know Pappasito’s, you know they served me a ton of food.
After the meal, we delighted in watching Jordan dance to the live mariachi music at a nearby table. It was Jordan’s dancing that helped distract me from my guilt of eating all that food and Dustin’s judging eyes when he incredulously exclaimed, “You ate all of that?!?”
Yup. And it was good.
But then I exploded and it was sad.
Anyways, the enchiladas reminded me how much I love chile verde and they inspired me to make it for the blog.
For the Chile Verde, I recommend roasting the tomatillos, chile and peppers to get a deeper, sweeter flavor.
I also recommend not touching your face once you start to slice up the jalapeño. Ouch!
I served this Chile Verde with some homemade flour tortillas and it was amazing. So flavorful and with just the right amount of heat.
- 2 fresh poblano (or hatch) chile peppers, seeded and halved
- 1 fresh jalapeño pepper, seeded and halved
- 1 (green or yellow) bell pepper, seeded and halved
- 1 pound fresh tomatillos, husks removed and quartered
- 2 tbsp. vegetable oil
- 1½ pounds pork shoulder or butt, cubed
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- ½ bunch cilantro leaves, coarsely chopped
- 2 cups chicken stock
- 1 bay leaf
- 2 tbsp. all-purpose flour, if needed
- kosher salt, to taste
- freshly ground pepper, to taste
- Turn oven broiler to high.
- In a large stock pot or Dutch Oven, over high heat, sear the pork in the vegetable oil until well-browned. Season with a pinch of kosher salt and pepper while searing.
- Arrange the chiles, jalapeño, bell pepper and tomatillos on a baking sheet lined with tin foil. Place under the broiler and allow to blacken on top, then flip and blacken the other side. Just char, don't burn. Remove and allow to cool. Once cooled, dice chiles and bell pepper into bite-size pieces and finely chop the jalapeño. Set tomatillos aside.
- Remove the pork from the pot, reserving the drippings in the pan, and cook the chopped onion until tender. Add garlic, cumin, oregano and a pinch of both kosher salt and black pepper and cook for an additional minute. Return the pork to the pot and add chicken stock and bay leaf. Simmer, covered, for 1 - 1½ hours, until the pork starts to fall apart.
- Stir in the chiles, jalapeño and bell pepper. Puree the tomatillos and cilantro in a food processor and then add them to the pot. Cook an additional 45 minutes, uncovered.
- If, after 45 minutes, the mixture is not quite thick enough, add 2 tbsp. flour to ¼ cup of the sauce and then return sauce to pot.
- Season to taste.
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