Braised Pork with Green Chile Sauce of Chile Verde
Savor the irresistible flavors of Braised Pork with Green Chile Sauce, also known as Chile Verde, a classic dish that brings bold, smoky, and tangy goodness to your table. Tender, slow-simmered pork shoulder is bathed in a vibrant sauce made from roasted poblano peppers, tomatillos, and a hint of heat from jalapeños, all infused with aromatic garlic, cumin, and oregano. This hearty dish is perfect for pairing with warm tortillas, spooning over rice, or even enjoying as a comforting stew. Finished with a splash of fresh lime juice and customizable toppings like creamy avocado, zesty radishes, and fresh cilantro, this versatile recipe is a surefire way to elevate weeknight dinners or impress guests at your next gathering. Perfectly suited for fans of Mexican cuisine, this recipe is both satisfying and packed with authentic chile verde flavor!
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Recipe Information
Ingredients
- 2.5 pounds Pork shoulder (boneless, trimmed, and cut into 1.5-inch cubes)
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 2 large Yellow onions (diced)
- 6 Garlic cloves (minced)
- 1.5 pounds Tomatillos (husked, washed, and quartered)
- 2 large Poblano peppers (roasted, peeled, and diced)
- 1 Jalapeño peppers (seeded and diced, optional for heat)
- 3 cups Chicken broth
- 0.5 cup Fresh cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano (preferably Mexican oregano)
- 1 tablespoon Lime juice (freshly squeezed)
- Optional toppings: sour cream, diced avocado, sliced radishes, extra cilantro
Instructions
Season the cubed pork with salt and pepper evenly.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the pork cubes until browned on all sides. Remove the browned pork and set aside.
In the same pot, reduce heat to medium and add the diced onions. Sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the tomatillos, roasted poblano peppers, and diced jalapeño (if using). Cook for about 5 minutes, letting the tomatillos soften slightly.
Return the seared pork to the pot and pour in the chicken broth. Ensure the pork is mostly covered with liquid (add more broth or water if necessary).
Stir in the chopped cilantro, ground cumin, and dried oregano. Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer.
Cover the pot with a lid and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and easily shredded with a fork.
Once the pork is tender, turn off the heat and stir in the fresh lime juice. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve hot as a filling for tacos, over rice, or alongside warm tortillas. Garnish with optional toppings like sour cream, diced avocado, sliced radishes, or extra cilantro.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 875 mg | 38% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
