Under the Maple Canopy

Singing Union Songs Since 2009

For Dinner – Midwestern Chile Verde


1lb ground pork
1 onion, diced
1 green pepper, diced
3 cloves of garlic minced
1qt roasted tomatillos
2 15oz cans pinto beans, drained and rinsed
1 c apple cider
1 1/2 c water
1T chili powder
2t cumin
1T oregano
1t salt
freshly ground black pepper


Brown pork. Add onions and green pepper. Sauté until onion is translucent. Add remaining ingredients and simmer for several hours. Before serving, use a potato masher to break up tomatillos. This will also mash beans slightly and help to create a thicker chile verde. Simmering for a bit after this point will also help.

Serve with cornbread muffins, polenta, or rice.


2 thoughts on “For Dinner – Midwestern Chile Verde

  1. Reblogged this on Under the Maple Canopy and commented:

    Minus the apple cider, sub with great norther beans, and add green chiles. It’s still what’s for dinner. I will be very sad when the last of the frozen roasted tomatillos are gone!

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