Chile Verde
Dive into the bold and zesty world of **Chile Verde**, a Mexican-inspired stew bursting with layers of flavor. Tender chunks of seasoned pork shoulder are seared to golden perfection, then simmered low and slow in a vibrant green sauce made from tomatillos, poblano peppers, jalapeños, and fresh cilantro. Infused with the warming aromas of cumin, garlic, and oregano, this hearty dish achieves the perfect balance of tangy, smoky, and mildly spicy notes. With just 20 minutes of prep and a leisurely simmer that deepens the flavors, Chile Verde is worth every moment it spends on the stove. Serve this crowd-pleaser alongside fluffy rice or warm tortillas, and let its authentic taste transport you straight to the heart of Mexican cuisine. Perfect for family dinners or meal prepping, this comforting classic is as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed and cut into 1-inch cubes)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 1 pound tomatillos (husked and quartered)
- 4 ounces canned diced green chilies
- 2 medium poblano peppers (seeded and chopped)
- 2 medium jalapeño peppers (seeded and chopped)
- 0.5 cup cilantro leaves (chopped)
- 3 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
Instructions
Season the pork cubes with salt and black pepper evenly.
In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Once the oil is hot, add the seasoned pork cubes in batches. Brown them on all sides, ensuring to not overcrowd the pot. This should take about 5 minutes per batch. Remove the pork and set aside.
In the same pot, add the chopped yellow onion and sauté until translucent, about 5 minutes.
Add the minced garlic to the onions and sauté for another minute until fragrant.
Add the tomatillos, green chilies, poblano peppers, jalapeño peppers, and cilantro to the pot. Stir well and allow them to cook until the tomatillos start to break down, about 10 minutes.
Return the browned pork into the pot along with any accumulated juices.
Pour in the chicken broth and add the ground cumin and dried oregano. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened, stirring occasionally.
Taste and adjust seasonings if needed.
Once cooked, serve the chile verde hot with rice or tortillas, and garnish with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 7394 mg | 321% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 38.9 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5756 mg | 122% | |
*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.
