Chile Verdadero
Bring bold, authentic flavors to your table with Chile Verdadero, a hearty and vibrant pork stew that celebrates the essence of Mexican cuisine. This recipe combines tender, perfectly seared pork shoulder with a smoky, tangy blend of roasted poblanos, jalapeños, and tomatillos. Seasoned with earthy cumin, fragrant oregano, and fresh cilantro, the dish achieves a perfect balance of spice and depth. Slow-simmered to perfection, this one-pot wonder is ideal for a cozy dinner or a festive gathering. Serve it over warm tortillas or fluffy steamed rice for a truly satisfying meal. Packed with rich flavors and natural ingredients, Chile Verdadero is a comforting and wholesome dish that will impress every palate.
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Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless, cut into 1-inch cubes)
- 5 large Fresh poblano peppers
- 2 medium Jalapeño peppers
- 6 medium Tomatillos (husked and rinsed)
- 1 large White onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 0.5 cup Cilantro (fresh, chopped)
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (ground)
- 2 tablespoons Olive oil
- optional Tortillas or rice (for serving)
Instructions
Preheat your broiler on high. Place the poblano peppers, jalapeño peppers, and tomatillos on a rimmed baking sheet. Roast them under the broiler for 8-10 minutes, turning occasionally, until the skins are blistered and slightly charred.
Remove the roasted vegetables from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap or a plate and let them steam for 10 minutes to make peeling easier.
Peel the skins off the roasted peppers and discard the stems and seeds. Roughly chop the peppers and tomatillos, then blend them together in a blender or food processor until smooth. Set aside.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork cubes and brown them on all sides, working in batches if necessary. Remove the pork and set aside.
In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
Return the browned pork to the pot. Stir in the cumin, oregano, salt, and black pepper. Pour in the blended pepper mixture and the chicken broth, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 60-75 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.
Stir in the chopped cilantro and adjust seasoning with more salt and pepper, if needed. Let the dish rest for 5 minutes before serving.
Serve hot with warm tortillas or steamed rice on the side. Enjoy your Chile Verdadero!
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 909 mg | 19% | |
*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.
