This was one of the funnest dishes I have made in my Camp Chef Dutch oven. My inspiration came from a dozen different recipes that I didn’t like so I decided to throw my own version together. This Pork Chile Verde recipe can easily take on a life of it own as you add or remove ingredients to make it you own classic dish.
This is my 2 part Dutch oven Pork Chile Verde video from my new “Cooking Everything Outdoors” video series, hope you enjoy it.
Dutch oven Pork Chile Verde recipe
Prep time: 15 min
Cooking time: 55 min
12″ Dutch oven
1/2 tsp Crisco for Dutch oven
1 lb of pork loin, cubed into 1″ pieces
2 large onions chopped
1 c all purpose flour
1 tsp dried oregano
1 tsp dried cilantro
1/2 tsp cumin
1/2 cup red wine
1 – 12 oz jar Salsa Verde
2 small cans diced chile’s (as hot as you like) undrained
2 – 15oz cans of pinto beans undrained
1 - 28 oz can of diced tomatoes, skin on and undrained
1/4 tsp salt
1/2 tsp pepper
2 large cloves garlic diced
1 – 1 gal zip-lock bag
20 – 30 coals
Heat Dutch oven on bottom only with approximately 15 coals. Place cubed pork in a 1 gallon zip-lock bag. Add 1/2 of salt, 1/2 of pepper and flour to bag, close bag and mix well to coat pork. Grease bottom of heated Dutch oven with 1/2 tsp of Crisco. Brown pork till done, add onions cook with pork till translucent, then garlic for a minute more, don’t over cook!
Add oregano, cilantro and cumin, remainder of salt and pepper. Mix well. Add chiles, pinto beans, tomatoes and salsa verde, stir well. Place lid on Dutch oven, posistion approximately 15 coals on the lid.
Cook for 40 minutes.
Serve with rice and warm tortillas.
Video notes: I did not add the chicken broth from the video. It would have made it Pork Chile Verde to watery. I stated 1/4 cup then a 1/2 cup of red wine – I used a 1/2 cup.
Easy to make and it make a ton of food. We had this over the course of a few weeks. Heat up your tortillas and enjoy!