Chile Verde Beef or Pork
Transform your next meal into an unforgettable feast with this authentic Chile Verde Beef or Pork recipe—a savory Mexican-inspired stew featuring tender chunks of pork shoulder or beef chuck, slowly simmered in a vibrant, flavorful green sauce. The sauce, made from a harmonious blend of tangy tomatillos, smoky poblano peppers, and fresh cilantro, gets a zesty kick from optional jalapeños and lime juice. The process begins with searing the meat to golden perfection, followed by slow-cooking it with aromatic onions, garlic, and seasonings like cumin and oregano, ensuring every bite is melt-in-your-mouth tender. Perfect for cozy dinners or festive gatherings, this hearty dish shines when served with warm tortillas, rice, and beans. Whether you're a fan of traditional Mexican cuisine or looking to spice up your weekly dinner rotation, this Chile Verde recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder (or beef chuck roast), cut into 1.5-inch chunks
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 1 medium White onion, chopped
- 4 cloves Garlic cloves, minced
- 1.5 pounds Tomatillos, husked and quartered
- 2 Poblano peppers, stemmed, seeded, and chopped
- 1 Jalapeños, stemmed, seeded, and chopped (optional for extra heat)
- 1 cup Cilantro, chopped
- 2 cups Chicken or beef broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh lime juice
Instructions
Season the pork or beef chunks generously with 2 teaspoons of salt and 1 teaspoon of ground black pepper.
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches to avoid overcrowding, cooking until browned on all sides. Remove and set aside.
In the same pot, reduce heat to medium, and add the chopped white onion. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
In a blender or food processor, combine the tomatillos, poblano peppers, jalapeños (if using), chopped cilantro, and 1 cup of the broth. Blend until smooth.
Pour the blended mixture into the pot with the onions and garlic. Stir in the ground cumin, oregano, and remaining 1 cup of broth. Bring the mixture to a simmer.
Return the browned meat to the pot, ensuring it is submerged in the green sauce. Cover with a lid and reduce the heat to low.
Simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.
Before serving, stir in 2 tablespoons of fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional salt if needed.
Serve the Chile Verde hot with warm flour or corn tortillas, rice, and beans. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7080 mg | 308% | |
| Total Carbohydrate | 92.6 g | 34% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 43.9 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5711 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.
