Uploaded September 2018 | Updated September 2026, 2 hours ago
This is a fantastic pork chile verde made with grilled tomatilloes, garlic, peppers and smoked leftover rib tips.You can make this by using pork tenderloin or other cuts of meat. It's easy to use the grill to give smokey flavor to what otherwise would be a normal dish.
Recipe:
A dozen tomatilloes, pull of the husk and wash
1 Poblano pepper
3-4 Jalapenos
4 cloves of garlic, adjust to taste
Grill the veggies. Toast and turn until charred, the tomatilloes need to be soft or quarter them later.
Dice a medium onion and cook with oil or fat until slightly soft, add the garlic.
Add the pork.
2 cups chicken broth and bring to a boil then reduce to a simmer for an hour.
Cut and blend peppers with salt and pepper, a handful of cilantro and the tomatilloes.
Pulse until smooth but coarse or until taste.
Boil 4 potatoes until slightly tender, I like yukon gold for this, and then dice them into large pieces.
Add the blended tomatilloes and peppers, along with the potatoes.
Continue to simmer for 45 mins.
Add sour cream, grated cheese, cilantro, green onions, hot sauce, what you choose and serve over mexican rice.
CJ's Tri tip chile verde:
youtube.com/watch?v=wNw5D_tjpgo&t=0s&list=LLZVJvgzRWlcVf-yCG4IiT2Q&index=34
Smokin Joe's BBQ:
youtube.com/channel/UClc2Lw3iAk93ggDZQskBSaw
Follow me on Instagram:
instagram.com/picklecooking
And on youtube at:
youtube.com/c/PicklesBBQandCooking
This is a fantastic pork chile verde made with grilled tomatilloes, garlic, peppers and smoked leftover rib tips.You can make this by using pork tenderloin or other cuts of meat. It's easy to use the grill to give smokey flavor to what otherwise would be a normal dish.
Recipe:
A dozen tomatilloes, pull of the husk and wash
1 Poblano pepper
3-4 Jalapenos
4 cloves of garlic, adjust to taste
Grill the veggies. Toast and turn until charred, the tomatilloes need to be soft or quarter them later.
Dice a medium onion and cook with oil or fat until slightly soft, add the garlic.
Add the pork.
2 cups chicken broth and bring to a boil then reduce to a simmer for an hour.
Cut and blend peppers with salt and pepper, a handful of cilantro and the tomatilloes.
Pulse until smooth but coarse or until taste.
Boil 4 potatoes until slightly tender, I like yukon gold for this, and then dice them into large pieces.
Add the blended tomatilloes and peppers, along with the potatoes.
Continue to simmer for 45 mins.
Add sour cream, grated cheese, cilantro, green onions, hot sauce, what you choose and serve over mexican rice.
CJ's Tri tip chile verde:
youtube.com/watch?v=wNw5D_tjpgo&t=0s&list=LLZVJvgzRWlcVf-yCG4IiT2Q&index=34
Smokin Joe's BBQ:
youtube.com/channel/UClc2Lw3iAk93ggDZQskBSaw
Follow me on Instagram:
instagram.com/picklecooking
And on youtube at:
youtube.com/c/PicklesBBQandCooking
