Carne De Puerco En Chile Verde
Savor the bold and authentic flavors of Mexico with Carne De Puerco En Chile Verde, a hearty dish featuring tender chunks of pork simmered in a vibrant, tangy green chile sauce. This recipe combines roasted poblano and jalapeño peppers, tart tomatillos, aromatic garlic, and fresh cilantro to create a sauce that’s bursting with flavor. The pork is browned to perfection, then slow-cooked until melt-in-your-mouth tender, allowing it to absorb the rich, smoky essence of the green chile blend. With a total cook time of just over an hour, this soulful dish is perfect for family dinners or special occasions. Serve it with warm tortillas, fluffy rice, or creamy beans, and finish with a squeeze of lime for an extra zesty touch. Whether you’re craving comfort food or culinary adventure, this Carne De Puerco En Chile Verde is sure to delight your taste buds and transport you to the heart of Mexican cuisine!
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (cut into 1-inch cubes)
- 1 lb Tomatillos
- 2 Poblano peppers
- 1 Jalapeño peppers
- 4 Garlic cloves
- 1 White onion
- 2 cups Chicken broth
- 0.5 cup Fresh cilantro (chopped)
- 2 tsp Salt
- 1 tsp Ground cumin
- 2 tbsp Vegetable oil
- 0.5 tsp Pepper
- 1 Bay leaf
- 1 Lime (optional, for garnish)
Instructions
Begin by prepping the ingredients. Husk and rinse the tomatillos to remove any sticky residue. Roughly chop the onion and cilantro. Set aside.
Roast the poblano peppers and jalapeño pepper over an open flame or under the broiler until their skin is charred and blistered. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove the seeds, and roughly chop the peppers.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of pepper, and brown them in batches until all sides are golden. Remove the pork from the pot and set aside.
In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 5 minutes.
To make the green chile sauce, place the tomatillos, roasted peppers, sautéed onion and garlic, chicken broth, cilantro, ground cumin, and 1 teaspoon of salt into a blender. Blend until smooth.
Return the browned pork to the pot. Pour the green chile sauce over the meat, making sure all the meat is submerged. Add the bay leaf.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1 to 1.5 hours, or until the pork is tender and the flavors are rich and melded.
Remove the bay leaf and adjust seasoning with additional salt, if needed.
Serve the Carne De Puerco En Chile Verde hot with rice, beans, or warm tortillas. Garnish with chopped cilantro and a squeeze of lime, if desired.
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.0 g | 271% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6487 mg | 282% | |
| Total Carbohydrate | 76.8 g | 28% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 25.8 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5295 mg | 113% | |
*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.
