Pork Chili Verde with Homemade Flour Tortillas

This is one of my favourite meals.
It can be served in a bowl like regular chili with a side of flour tortillas.  But, I prefer it served over cheese filled homemade flour tortillas.
One morning last week, before leaving for work, I put both the pork and a pot of black beans on to simmer.   I set my timer to remind  Moe to check on both and to remove them from the heat when both were tender.
The beans took longer to cook than the pork.
Since most of dinner was already prepared, all I had to do when I got home from work was make the flour tortillas,  a salsa and the guacamole.
Leftovers became Moe’s Breakfast.
Black Beans, Chili Verde topped with scrambled eggs, cheese and salsa.
And I had enough dough left to make a few more flour tortillas.  
Pork Chile 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..


Flour Tortillas

2 cups flour
1/2 teaspoon salt
1 tablespoon to 1/4 cup lard/shortening
1 teaspoon baking powder
1/2 cup warm water (might need a bit more)

Place the flour, salt, baking powder in food processor and pulse to
mix. Cut in the shortening and then add the warm water and process to
make a soft dough. Dough should be soft but not wet and sticky. Wrap in
plastic and let rest for at least 30 minutes.

Divide dough into 10 or 12 pieces and shape into balls. Keep covered.

Roll each ball out into a 7 to 9 inch circle. Dough should be thin.

Cook on a dry hot grill or frying pan on medium heat, turning once. Do
not over cook or they will be hard. Butter and roll up and wrap in
teatowel to keep warm as you cook the other tortillas.

(I place the ones wrapped in the towel in a low 200 oven to keep warm,
while I am cooking the rest.)

7 Comments Add yours

  1. Super ~ one of my favorite meals (but yours' looks better than ANY I've seen.)Ann, you must publish a hardbound cookbook (with your own photos), I'm drooling here… happens every time I visit your blog. xoxo~m

  2. Deana Sidney says:

    I just love the way that chili looks, it makes me want to go get everything and make it right away. Those tortillas are perfect!! Really beautiful dish that went immediately into my files!

  3. Foodiewife says:

    This is my kind of comfort food– of course, I'm half Mexican anyway. I can see adapting this for my slow cooker. Homemade flour tortillas is on my list of \”gotta make\”. I used to watch my Nana making them, and I should just go ahead and do it. Looks absolutely delicious.

  4. Chilebrown says:

    Boy do I love chile verde. Your recipe sounds great. I especially like the addition of home made flour tortillas.

  5. Debby, I've made it in a Nesco 6 quart roaster. Cooks quicker than a slow cooker but the same idea. Once you have made your own flour tortillas you will never want to go back to store bought.

  6. Wendy says:

    Hi, I just made a version of your pork chile verde (fresh Hatch green chiles are in stores!) and I was wondering what your side dish is aside from the beans. I am always searching for a good side dish to go with my New Mexican style meals. I love how you serve your pork on top of a cheese filled tortilla which I will do tonight. Thank you for a mouth-watering photos and a great dinner ideas.

  7. Wendy, you could serve a Mexican style rice instead of or along side pinto or black beans. Thanks for your kind remarks.~Ann

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