Recipes from the Point – Chili Verde Pork Stew


Today we meet Antonio Sule, Point Roberts’ own Mexican chef!

Antonio came to Point Roberts just to help a fellow chef out in her time of need and, as many of us did, just fell in love with the place.

Antonio grew up in southern California watching his grandma Nena cook banquets for his large family for every wedding, homecoming, birthday and family event with food aplenty for up to 75 people. This ignited in Antonio a deep love of Mexican cuisine and tradition. With a passion for cooking, he worked in small mom and pop restaurants as well as acclaimed and prestigious restaurants.

In 2012, he won an award in the Trip Advisor Service of Excellence in Tucson, Arizona.

As the pandemic slowed and eliminated several restaurants in Point Roberts, Antonio began cooking for friends and soon he wasn’t just doing it for favors. Antonio went to Ali Hayton and Nena’s Mexican Grill was born. Chef Antonio keeps his dear Nena close to his heart, her recipes, her love for her family and her joy. Now we can keep the spirit of Nena alive by enjoying her same flavors and aromas prepared with delicious fresh ingredients  – thanks to Antonio and his mother Teresa Valenzuela. Check out for more information.

Chili Verde Pork Stew, Crock Pot version

Prep: 20 to 30 minutes

Cook time: three to four hours until pork is tender.


12 tomatillos

3-4 lbs of pork shoulder

3 jalapenos

1 poblano pepper deveined

2 medium onions chopped

salt and pepper

2-3 cups of water depending on how thick you want the stew.

1 t. cumin

2 T. lime juice

In a large skillet, brown the pork chunks until seared with a quarter cup olive oil.

In a different pot, boil tomatillos and peppers with just enough water to cover for three to four minutes.

Once pork is browned, deglaze your pan with a little water and place pork and renderings from deglazing in a crock pot.

Place the boiled peppers and tomatillos in a blender and turn into sauce. Add sauce to pork in crock pot with uncooked onions, salt, pepper and cumin.

Cook on high for several hours until pork is tender, adding water as needed. Once pork is tender, add lime juice and more salt if necessary.

Serve with Mexican rice, refried beans, chopped cilantro and corn or flour tortillas.

¡Buen provecho!


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