Easy Chile Verde Green Chile Pork Stew
Experience the vibrant flavors of the Southwest with this Easy Chile Verde Green Chile Pork Stew, a comforting and hearty dish that's perfect for any occasion. Tender chunks of seared pork shoulder are simmered to perfection in a zesty sauce made from roasted poblano peppers, tomatillos, and canned green chilies, creating an irresistible balance of smoky, tangy, and savory notes. Spiced with cumin, oregano, and garlic, this stew is bursting with bold, authentic flavors. Ready in just under two hours, it’s a great meal prep idea that tastes even better the next day. Serve it with warm tortillas, over fluffy rice, or enjoy it on its own, garnished with fresh cilantro and a squeeze of lime for an extra kick of brightness. Perfect for family dinners or gatherings, this green chile pork stew is your new go-to recipe for a satisfying, flavor-packed meal.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed, and cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 4 garlic cloves (minced)
- 8 medium tomatillos (husked, rinsed, and roughly chopped)
- 2 4-ounce cans canned diced green chilies
- 1 large poblano pepper (roasted, peeled, and diced)
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro (chopped, optional for garnish)
- 4 lime wedges (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Working in batches, sear the pork shoulder cubes until browned on all sides. Remove the pork and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and sauté until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the chopped tomatillos, diced green chilies, and roasted poblano pepper to the pot. Stir well to combine.
Return the browned pork to the pot along with any accumulated juices.
Pour in the chicken broth and stir in the cumin, oregano, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the pork is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with chopped cilantro and lime wedges if desired. Pair with warm tortillas, rice, or enjoy on its own.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 807 mg | 17% | |
*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.
