Chile Verde for Canning

I put together about 5 different recipes and came up with this one.  It’s pretty darn tasty.  So good in fact that we adapted it for canning.   Hatch Green Chilies are in season right now so we are taking advantage of it.  Tomorrow we put up our second batch of this recipe.  I did see a sale on chicken breast so might put part of it into chicken instead of pork.

Try this one, it’s really good!

chile verde






Roasted Chile Verde for canning

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Mexican                         Pork

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
11            pounds  Pork shoulder — cube for raw pack
3             pounds  Tomatillo
2             each  jalapeno pepper
2              large  yellow onions
1              head of  garlic
4              each  green chiles — Fresh hatch chiles
1 1/2     tablespoons  Dried oregano
5             cups  chicken stock
2             bunches  cilantro


Prep Note: We are going to roast the tomatillos, onion, Jalapenos, green chiles and garlic.  I like to get a char on the Jalapenos and green chilies and then let them rest in a paper bag before washing off the skin.  The heat of this dish is based on mild green chile, if you use a hotter one, drop the Jalapenos.

Prepare Tomatillos, remove husks, wash and cut in half.  Put cut side down
on baking sheet.  Brush some EVOO on them. Put under broiler to char, 5-8 minutes.  Do the green chilies
and Jalapenos this way too but it’s ok if you toss them in with the onions on the
second baking sheet.

2nd Baking Sheet: Quarter onion and garlic on the sheet
too.  Put in oven at 425F.

Remove skin from green chiles and garlic. Put everything in a blender with
cilantro and oregano and blend till smooth.
Put in a pot and simmer with chicken stock for 20min.  Add salt and pepper
to your taste.  You can reserve some chicken stock if you like to top off
the jars when canning.
Can using the ‘raw pack’ method with a pressure cooker.  If you’re not
canning, then brown the pork cubes and put in the sauce for and additional
20 minutes.

“This is the best Chile Verde we’ve had.  Large pot of Chile Verde for
canning with pressure cooker”
– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 481 Calories; 35g Fat (65.7%
calories from fat); 34g Protein; 7g Carbohydrate; 2g Dietary Fiber; 133mg
Cholesterol; 661mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1
Vegetable; 4 Fat.

NOTES : Always be careful when canning, particularly with a
pressure cooker.  It is not safe to use the hot bath
method when canning meat or meat products.

Adjust the heat to your taste.  This is a mild recipe as written.

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