Chile Verde Chicken or Pork
Savor the bold, zesty flavors of this comforting Chile Verde Chicken or Pork recipe, a true celebration of authentic Mexican cuisine. Featuring tender pieces of chicken thighs or pork shoulder simmered in a vibrant homemade verde sauce made from roasted tomatillos, poblano peppers, and a touch of fiery jalapeño, this dish delivers the perfect balance of heat and tang. Infused with aromatic cumin, fresh cilantro, and a squeeze of lime, the sauce is both rich and refreshingly bright. Whether served alongside fluffy white rice, warm tortillas, or hearty beans, this one-pot wonder is ideal for cozy family dinners or casual entertaining. Ready in under two hours, it’s an irresistible recipe that blends tradition and flavor effortlessly. Keywords: Chile Verde, Mexican Cuisine, Chicken Chile Verde, Pork Chile Verde, Authentic Green Sauce Recipe.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs or pork shoulder
- 1.5 pounds tomatillos, husked and rinsed
- 2 poblano peppers
- 1 jalapeño peppers (optional, for spiciness)
- 1 white onion, diced
- 4 garlic cloves, minced
- 2 cups chicken broth
- 0.5 cup fresh cilantro, chopped
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lime juice
Instructions
Cut the chicken or pork into 1-inch cubes. Pat them dry with a paper towel and season them with half the salt and black pepper.
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of olive oil and brown the meat in batches until golden on all sides. Remove the meat and set it aside.
Rinse the poblano and jalapeño peppers. Roast them over an open flame or under a broiler until the skins are blistered and charred. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the charred skins, remove seeds, and rough chop.
In the same pot, add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the tomatillos, roasted peppers, cumin, oregano, and the rest of the salt. Cook for 3-4 minutes to combine the flavors.
Transfer the mixture to a blender or use an immersion blender and blend until smooth. (Be careful when blending hot liquids.)
Return the sauce to the pot and stir in the chicken broth. Bring to a boil, then reduce the heat to a simmer.
Return the browned meat to the pot, ensuring it is fully submerged in the sauce. Cover and simmer on low heat for 1 to 1.5 hours, or until the meat is tender.
Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning with additional salt and pepper if needed.
Serve warm with rice, beans, or tortillas, and enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.7 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 913 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.
