Dairy-Free Chile Verde
Dive into the vibrant flavors of this Dairy-Free Chile Verde, a hearty and wholesome twist on the classic Mexican stew. Tender chunks of pork shoulder are browned to perfection and simmered in a tantalizing blend of tomatillos, poblano peppers, and aromatic spices, creating a richly layered dish that's full of smoky, tangy warmth. With no dairy involved, this recipe is perfect for those seeking a comforting, allergen-friendly meal. Fresh cilantro, a splash of lime juice, and savory seasonings elevate the savory broth, while the optional garnishes of creamy avocado and crisp radishes add texture and a burst of freshness. Ready in just over 90 minutes and ideal for serving with rice or warm tortillas, this dairy-free version of Chile Verde offers everything you love about the traditional recipe while catering to modern dietary needs. Perfect for weeknight dinners or gatherings, this one-pot wonder is an absolute crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds pork shoulder, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 poblano peppers, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1 pound tomatillos, husked and quartered
- 1 cup cilantro, chopped
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 1 avocado, sliced (for serving)
- 4 radishes, thinly sliced (for serving)
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the pork shoulder cubes in batches, browning on all sides. Remove the browned pork and set aside.
Reduce the heat to medium, and add the remaining tablespoon of olive oil to the pot. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
Stir in the poblano and jalapeño peppers; sauté for another 3-4 minutes until they start to soften.
Add the quartered tomatillos and cook for about 5 minutes, stirring occasionally, until they begin to break down.
Return the browned pork to the pot. Add the chicken or vegetable broth, stirring to combine. Bring to a simmer.
Add the chopped cilantro, ground cumin, dried oregano, salt, and black pepper. Stir everything together well.
Lower the heat, cover the pot, and let the Chile Verde simmer for about 1 hour, or until the pork is tender and the flavors are well integrated. Stir occasionally and check the seasoning, adding more salt or pepper if needed.
Stir in the lime juice just before serving.
Serve the Dairy-Free Chile Verde hot, garnished with sliced avocado and radishes. It pairs well with rice or warm tortillas.
Nutrition Facts
Calories |
3146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.7 g | 300% | |
| Saturated Fat | 70.7 g | 354% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4410 mg | 192% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 45.2 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 6445 mg | 137% | |
*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.
