Low Fat Chile Verde
Experience the vibrant flavors of this Low Fat Chile Verde, a lighter twist on a beloved classic that doesn’t skimp on taste. Tender cubes of lean pork shoulder are simmered in a smoky, tangy green sauce made from roasted tomatillos, poblano peppers, jalapeños, and fresh cilantro, all perfectly seasoned with cumin, oregano, and a splash of lime for a zesty finish. This guilt-free recipe uses olive oil spray and low sodium chicken broth, making it a heart-healthy option packed with bold flavors. Perfect for meal prepping or serving a crowd, this dish pairs beautifully with warm tortillas or fluffy steamed rice. Ready in under 2 hours, this low fat chile verde is a must-try for those craving a comforting yet wholesome meal full of authentic Mexican-inspired delights.
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Recipe Information
Ingredients
- 2 pounds Lean pork shoulder
- 1 pound Tomatillos
- 2 Poblano peppers
- 2 Jalapeño peppers
- 4 Garlic cloves
- 1 large Yellow onion
- 1 bunch Cilantro
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 2 cups Low sodium chicken broth
- 1 Lime
- Olive oil spray
- to taste Salt
- to taste Black pepper
Instructions
Preheat your broiler. Remove the husks from the tomatillos and rinse them to remove the sticky residue.
Slice the poblano peppers and jalapeño peppers in half lengthwise, removing the seeds and ribs. Peel the garlic cloves.
On a baking sheet lined with aluminum foil, place the tomatillos, cut poblano peppers, jalapeño peppers, and garlic cloves. Broil them in the oven for about 7-10 minutes until they get a nice char and the tomatillos are soft. Set aside to cool.
While the peppers and tomatillos are cooling, cut the lean pork shoulder into 1-inch cubes, removing any visible fat. Season with salt and pepper.
Heat a large pot over medium-high heat and spray lightly with olive oil spray. Add the pork cubes to the pot, browning them in batches to avoid overcrowding. Cook until just golden brown on all sides, then remove and set aside.
In the same pot, add the chopped onion and sauté until translucent, about 5 minutes.
While the onion is cooking, place the cooled tomatillos, roasted peppers, garlic, cilantro, cumin, oregano, and the juice of one lime into a blender. Blend until smooth.
Pour the blended green sauce into the pot with the onions. Add the browned pork cubes back to the pot.
Add two cups of low sodium chicken broth to the pot. Stir everything together and bring to a gentle simmer.
Cover the pot and let the Chile Verde simmer for about 1 hour, stirring occasionally, until the pork is tender and the flavors have blended. If the sauce becomes too thick, add more chicken broth as needed.
Adjust salt and pepper to taste before serving. Garnish with additional cilantro if desired.
Serve warm with your choice of accompaniments like steamed rice or warm tortillas.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 26.4 g | ||
| Protein | 220.3 g | 441% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5993 mg | 128% | |
*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.
