Camp Cooking

Campfire Chile Verde

Lodge Cast iron / September 26, 2016

A fun departure from traditional chili, this one is packed with tomatillos and green chiles, perfect for a hot campfire meal.

Campfire chili verde in a cast iron camp Dutch oven

Prep Time

15-25 minutes

Cook Time

45-50 minutes

Servings

20

Ingredients

  • 5 pounds boneless, lean pork, cut into small cubes
  • 1 chopped onion
  • 1/2 cup finely chopped celery
  • 2 green onions, chopped, including green
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 2 tablespoons oil
  • 1/4 cup flour
  • 4 cups water
  • 1 (7 oz.) can tomatillos
  • 2 cups canned chopped green chiles
  • salt to taste
Campfire chili verde in a cast iron camp Dutch oven

Preparation

  1. In a 14 inch deep camp Dutch oven over a bed of coals, brown cubed pork, stirring to cook all cubes. 
  2. When browned, add onion, celery, green onion, bell pepper, and garlic. 
  3. Stir and cook about 10 minutes, until vegetables are soft. Push mixture to one side of the oven. 
  4. Add 2 tablespoons oil to pan juices. Stir in flour to make roux. 
  5. Roux is a thickening agent created when mixing flour and oil. 
  6. Stir until flour mixture is light tan. Add 4 cups water and stir to make a smooth gravy, stirring in the meat mixture. 
  7. Bring to a boil and stir until mixture thickens. If mixture is too thick, add more water. A
  8. Add tomatillos and green chiles. Add salt to taste. 
  9. Simmer for 30 minutes to blend flavors and tenderize meat. 
  10. Serve with fresh tortillas. 
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Campfire Chile Verde

By Lodge Cast iron

Prep Time: 15-25 minutes

Cook Time: 45-50 minutes

Servings: 20

Ingredients

  • 5 pounds boneless, lean pork, cut into small cubes
  • 1 chopped onion
  • 1/2 cup finely chopped celery
  • 2 green onions, chopped, including green
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 2 tablespoons oil
  • 1/4 cup flour
  • 4 cups water
  • 1 (7 oz.) can tomatillos
  • 2 cups canned chopped green chiles
  • salt to taste
Campfire Chile Verde

Preparation

  1. In a 14 inch deep camp Dutch oven over a bed of coals, brown cubed pork, stirring to cook all cubes. 
  2. When browned, add onion, celery, green onion, bell pepper, and garlic. 
  3. Stir and cook about 10 minutes, until vegetables are soft. Push mixture to one side of the oven. 
  4. Add 2 tablespoons oil to pan juices. Stir in flour to make roux. 
  5. Roux is a thickening agent created when mixing flour and oil. 
  6. Stir until flour mixture is light tan. Add 4 cups water and stir to make a smooth gravy, stirring in the meat mixture. 
  7. Bring to a boil and stir until mixture thickens. If mixture is too thick, add more water. A
  8. Add tomatillos and green chiles. Add salt to taste. 
  9. Simmer for 30 minutes to blend flavors and tenderize meat. 
  10. Serve with fresh tortillas. 

Recipe by Lodge Cast iron for Lodge Cast Iron at http://www.lodgemfg.com/recipe/campfire-chile-verde