Easy Green Chilie Chile Verde Oamc
Discover the vibrant, smoky flavors of **Easy Green Chile Chile Verde OAMC**, a comforting and versatile Mexican-inspired dish that's perfect for meal prep. Featuring tender, melt-in-your-mouth pork shoulder simmered in a tangy tomatillo and green chile sauce, this recipe is packed with layers of bold flavors from garlic, cumin, and fresh lime juice. With just 20 minutes of prep time, the rest of the magic happens low and slow on the stove, ensuring rich depth of flavor in every bite. This freezer-friendly Chile Verde is ideal for busy weeknights—use it as a hearty filling for burritos, a topping for rice, or simply scoop it up with warm tortillas. Whether you're cooking for a crowd or stocking your freezer with ready-to-go meals, this one-pot wonder is a guaranteed hit!
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Recipe Information
Ingredients
- 3 pounds Boneless pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 6 medium Tomatillos, husked and quartered
- 2 cups Canned green chiles
- 2 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
Instructions
Trim any excess fat from the pork shoulder and cut it into 1.5-inch cubes.
Season the pork cubes with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
In batches, sear the pork cubes until browned on all sides. Remove the pork from the pot and set aside.
In the same pot, add the diced onion. Sauté until softened, about 5 minutes.
Add the minced garlic and cook for another 30 seconds, stirring regularly to prevent burning.
Add the quartered tomatillos to the pot and cook for 3-4 minutes, allowing them to lightly caramelize.
Return the seared pork to the pot, along with the canned green chiles, chicken broth, cumin, and oregano. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 2.5 to 3 hours, or until the pork is tender and easily pulls apart with a fork.
Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt and pepper, if needed.
Serve warm with rice, tortillas, or as a filling for burritos or enchiladas. This dish also freezes well for make-ahead meal prep.
Nutrition Facts
Calories |
4132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.6 g | 391% | |
| Saturated Fat | 99.7 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 8860 mg | 385% | |
| Total Carbohydrate | 98.7 g | 36% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 41.8 g | ||
| Protein | 268.5 g | 537% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 459 mg | 35% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 7004 mg | 149% | |
*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.
