Chile Verde Green Chile
Discover the bold and vibrant flavors of Chile Verde Green Chile, a comforting stew featuring tender chunks of pork shoulder simmered in a luscious verde sauce made from roasted tomatillos, poblano peppers, and jalapeños. This Mexican-inspired dish is infused with aromatic spices like cumin and oregano, while fresh cilantro and a splash of lime juice brighten every bite. Perfect for slow-cooking, the pork becomes melt-in-your-mouth tender, soaking up the zesty green sauce. Serve it with fluffy rice, warm tortillas, or hearty beans for a satisfying dinner that’s bursting with authentic flavor. Whether for a cozy family meal or a flavorful centerpiece at your next gathering, this easy-to-make recipe is the ultimate comfort food with a spicy kick!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 white onion (diced)
- 4 garlic cloves (minced)
- 1 pound tomatillos (husked and halved)
- 2 poblano peppers (seeded and chopped)
- 1 jalapeño peppers (seeded and chopped, adjust for spice)
- 1 cup fresh cilantro (chopped)
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
Instructions
Pat the pork shoulder cubes dry with paper towels, then season evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
Working in batches, brown the pork cubes on all sides, about 3-4 minutes per batch. Transfer browned pork to a plate and set aside.
In the same pot, add the diced white onion and sauté for 3-4 minutes, or until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the tomatillos, poblano peppers, and jalapeño peppers to the pot. Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened.
Transfer the vegetable mixture to a blender or food processor. Add the fresh cilantro and blend until smooth. If needed, add a small amount of chicken broth to help blend.
Return the pot to medium heat and pour the blended green sauce back into the pot. Stir in the chicken broth, ground cumin, and dried oregano.
Return the browned pork cubes (and any accumulated juices) to the pot. Stir to combine, ensuring the pork is fully submerged in the sauce.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally, until the pork is tender and the flavors are well-developed.
Stir in the lime juice and adjust the seasoning with additional salt, if needed.
Serve the Chile Verde hot with rice, beans, or warm tortillas on the side. Garnish with additional cilantro, if desired.
Nutrition Facts
Calories |
2848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.4 g | 277% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 29.2 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 5499 mg | 117% | |
*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.
