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Campfire Chile Verde

Lodge Cast Iron | September 26, 2016

If you want to shake up your next camp cooking meal, make this dish. Packed with tomatillos and green chiles, it's guaranteed to bring fresh flavor to any camp-out.

Prep Time
15-25 minutes
Cook Time
45-50 minutes
Cook it With Our
chili verde cooking over fire


  • 5 pounds boneless, lean pork, cut into small cubes
  • 1 chopped onion
  • ½ cup finely chopped celery
  • 2 green onions, chopped, including green
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 2 tablespoons oil
  • ¼ cup flour
  • 4 cups water
  • 1 (7 oz.) can tomatillos
  • 2 cups canned chopped green chiles
  • Salt, to taste


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

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