Chile Verde II

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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6 lbs cubed pork stew meat
1/4 cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 Tbsp sea salt
freshly ground pepper to taste
1 Tbsp ground cumin
4 1/2 quarts chicken broth
8 fresh poblano chile peppers, seeded and chopped
4 fresh jalapeno peppers, seeded and chopped
2 yellow bell peppers, seeded and chopped
3 lbs fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped


In a large stock pot,over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 Tbsp oil in the pan, and cook the chopped onion and garlic, seasoned with salt and pepper in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.

Stir in poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender and add them to the pot. Cook an additional 30 to 45 minutes.

Serves 20.