My husband and I have been particularly drawn to several Emeril Lagasse recipes that I have found and I wanted to share one in particular that we LOVE!  Obviously, you’ll want to have some essence in hand, or we have made our own essence with original “Essence” ingredients to a taste which is more unique to our preference.

I recommend staring your pork butt, as you’ll just need to minimally cut onions, add spices and put it on to boil, then proceed to your chile recipe.  The chile recipe is a lot of fun and we always enjoy roasting the peppers on the stove.  I have made a couple changes from the original recipe, because we like it HOT, and I think that the pork could be substituted with beef, if you prefer but have not made this decision in my own kitchen.  I look forward to your input….

Chile Verde:

1 lb. fresh Anaheim Chiles
1lb. fresh Hungarian Wax Peppers (for a much tamer Chile, use Poblanos)
2 Tbsp Canola Oil
1/2 C. White Onion, chopped
2 T. Garlic, minced
1 T. Jalapeño, seeded and minced
2 tsp. Oregano, dried (Pref. Mexican style)
1 tsp. Salt
1 tsp. Cumin, ground
2 Tbsp. All-Purpose Flour
3 C. Chicken Stock
1/2 C. Fresh Cilantro, chopped

Directions for Chile Verde:

Roast the peppers by placing them on an open gas flam, turning them frequently with tongs until all sides are  charred black (about 7-10 min.)  Alternately, the peppers can be roasted under a broiler, or on top of a grill)

Place the blackened peppers in a paper bag and let them rest until cool.  This should take about 15 min.

Once cool, peel the blackened, charred skin and removed the seeds and stems.  😉  Chop the peppers and set them aside.

In a large saucepan, heat the oil over medium-high heat.  Add the onions and cook, stirring until tender.  This should take about three minutes.   Add the garlic, jalapenos, oregano, salt and cumin.  Cook for an additional minute, stirring.  Add the flour and cook, stirring without allowing the flour to brown or discolor, for about two minutes.  Add the chopped peppers, and stir well to combine.  Add the chicken stock, stir well, adn bring to a boil.  Lower the heat to medium-low and simmer, stirring occasionally for about 30 minutes.


1 lb. Pork Butt, trimmed of fat
2 Yellow Onions, quartered
1 Tbsp. Cumin, ground
2 Bay Leaves
2 tsp. Oregano, dried
1 tsp. Salt
1 tsp. Black Peppercorns
1/2 tsp. Cayenne
Chile Verde, from previous recipe
Corn Tortillas
Diced, seeded tomatoes
Sour Cream


Place pork butt, yellow onions, cumin, bag leaves, Oregano, salt, black peppercorns and cayenne in a larce saucepan

and cover with water by 1 inch.  Bring to a boil.

Lower the heat to medium-low  and simmer until tender, which will take 45 minutes to 1 hour.  Skim the surface to remove and scum that forms during cooking.  Drain in a colander


Shred the drained pork and return to the pot.  Add the Chile Verde and stir well.  Bring to a simmer over medium-low heat, and cook until heated through.  Serve hot on tortillas with cheese, sour cream and tomatoes or other condiments.

I love this recipe and I believe that you will too!