Easy Pork Chile Verde
Embrace bold flavors with this Easy Pork Chile Verde, a comforting and richly spiced dish that's perfect for weeknight dinners or weekend gatherings. Tender chunks of seared pork shoulder are simmered in a vibrant homemade green sauce made from charred tomatillos, poblano and jalapeño peppers, garlic, and fresh cilantro, all blended together for an irresistible tangy kick. Infused with fragrant cumin, oregano, and a hint of lime, this dish is slow-cooked to perfection, allowing the pork to soak up all the zesty, savory goodness. Serve this crowd-pleaser with warm tortillas, steamed rice, or creamy beans for a complete meal that’s as satisfying as it is flavorful. With minimal prep and just one pot, this authentic and easy-to-make chile verde is a culinary triumph you’ll come back to again and again! Keywords: Easy Pork Chile Verde, homemade green sauce, pork shoulder, tomatillos, poblano peppers, Mexican recipes, one-pot meal.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed, and cut into 1-inch cubes)
- 1.5 pounds tomatillos (husked, rinsed, and quartered)
- 2 whole poblano peppers
- 2 whole jalapeño peppers
- 1 large white onion (roughly chopped)
- 5 whole garlic cloves (peeled)
- 1 cup cilantro (fresh, roughly chopped)
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil (or vegetable oil)
- 1 whole lime (juiced)
Instructions
Preheat your oven broiler to high. Line a baking sheet with aluminum foil.
Place the tomatillos, poblano peppers, jalapeño peppers, onion, and garlic on the prepared baking sheet. Broil for 5-7 minutes, or until the vegetables are charred and softened. Remove from the oven and allow to cool slightly.
Once the vegetables are cool enough to handle, peel and discard the skins from the poblano and jalapeño peppers. Transfer all the roasted vegetables to a blender or food processor.
Add the cilantro, chicken broth, cumin, oregano, lime juice, salt, and black pepper to the blender. Blend until smooth and set aside.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the cubed pork shoulder in batches to avoid overcrowding, and sear until browned on all sides, about 5-6 minutes per batch. Remove the pork and set aside.
Lower the heat to medium and pour the blended green sauce into the same pot, scraping up any browned bits from the bottom.
Return the browned pork to the pot, ensuring it is fully submerged in the sauce. Bring the mixture to a simmer, then lower the heat to maintain a gentle simmer.
Cover the pot with a lid and cook for 1 to 1.5 hours, stirring occasionally, until the pork is tender and the flavors are well-combined.
Taste the Chile Verde and adjust the seasoning with additional salt or lime juice, if needed.
Serve hot, garnished with additional cilantro if desired. Enjoy with tortillas, rice, or beans!
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 884 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.
