Tomatillo Chile Verde

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 2-3 hours


2 Baloian Farms Flat Sweet Italian Red Onions

2 Lbs Baloian Farms Tomatillos

2 Baloian Farms Jalapeno Peppers

6-7 Baloian Farms Sweet Mini Peppers

4 Garlic cloves

1 Bunch fresh cilantro

3 Lbs pork (tenderloin)

1 Tbsp dried oregano

1 Tbsp dried cumin

1 tsp chili powder

2 Cups chicken broth

Flour tortillas

Spanish Rice


Preheat broiler to 450 degrees F.

Remove husks from tomatillos. Cut tomatillos in half and place flat side down on baking sheet.

Place baking sheet under broiler until skin of tomatillos begins to blacken. Remove and allow time to cool.

Add roasted tomatillos to a food processor/blender. Chop jalapenos, cilantro, mini peppers, and add to food processor. Pulse until all ingredients are chopped and minced.

Heat large soup pot to medium heat and spray with a non-stick coating spray (or small amount of olive oil). Saute chopped onions and some minced garlic.

Cube pork to 1-2 inch cubes. Cook cubed pork until brown.

Season the pork as it cools down with generous amounts of salt and freshly ground black pepper. Drain excess fat.

Add tomatillo mixture, oregano, dried cumin, chili powder, chicken broth. Bring to boil, reduce heat and simmer for 2-3 hours uncovered until pork is tender. The green chili mixture will reduce as it cooks. Salt and pepper to taste.

Serve with warm flour tortillas and Spanish rice. Garnish with fresh lemon and cilantro.