Cinco de Mayo – Pork Chili Verde

Thank you to Jain for planning a Cinco de Mayo dinner on the Darling Bakers. I made Pork Chile Verde with homemade flour tortillas, black beans, guacamole and homemade salsa.

Home Cookin Chapter: Recipes From Thibeault’s Table

Pork Chili Verde
1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth

Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Home Cookin Chapter: Recipes From Thibeault’s Table

Salsa Fresca
Fresh or canned tomatoes, peeled and chopped (If I use canned tomatoes I drain them well first)
1/2 cup finely chopped onion
1 jalapeño chili, seeded finely chopped
Fresh lime juice
1 garlic clove finely minced

In a medium bowl, combine tomatoes, onion, garlic and chile. Add
fresh lime juice, cilantro and salt to taste. Mix well and let sauce
stand for 2 hours. Serve at room temperature.

Makes two cups


Roast 3 or 4 large tomatoes on the grill to char the skins. Put the tomatoes, garlic, onion, jalapeno pepper and cilantro into the food processor or a blender and pulse. Season with salt and a squeeze of fresh lime juice.Salsa 2010

Home Cookin Chapter: Recipes From Thibeault’s Table

Spanish Sangria
Source: Barbara Hansen’s Mexican Cookery (1981)

1 bottle, dry full bodied red wine
2 tablespoon orange liqueur (Grand Marnier)
1/3 cup of simple syrup
1 lime thinly sliced
1 orange thinly sliced
1 lemon thinly sliced
Juice of one orange
1 cup club soda

Combined wine, syrup, brandy and orange juice and stir. Add sliced fruit and just before serving add the soda water.

Do not let the fruit slices sit in the Sangria for more than one hour before serving as the peels can cause the drink to be bitter.

Simple Syrup

1 cup sugar
1 cup water

Bring water and sugar to a boil and simmer until liquid is clear and the sugar has dissolved. Pour in to jar and refrigerate. Keep for 3 weeks.

8 Comments Add yours

  1. Katy ~ says:

    Your pictures are DELISH! We can\’t eat a lot of spicy foods here, but I would certainly LOVE a nice bite of everything. It all sounds soooo good. And I think I see sangria in our future this summer!

  2. Looks absolutely cookbook quality..I am still waiting for u to be the Next Food Network Star:)

  3. Coach J says:

    Any excuse to eat Mexcian food is a good one in my book. Happy Cinco de Mayo!

  4. Sarah says:

    We had pork chile verde too! Yours looks delicious.

  5. 2 Stews says:

    This meal is \”Shovel Ready\”! Yum! The Sangria looks perfect with it. I just saw it on Tastespotting. Cheers!Diane

  6. Steogeb says:

    I absolutely love your Sangria recipe; i\’ve been using it for the past 6 years since Matt was kind enough to request it for me.the Chili Verde looks lovely, i\’ll have to try your recipe.. my last one made with fresh tomatillos ended up being a bit too tart for my liking.

  7. Marysol says:

    Qué delicioso. Ann, I\’ve tried your Sangría, but I\’ll have to seriously make that Puerco con Chile Verde.

  8. Stephen says:

    hah, that STEOGEB comment is from me 🙂

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