Low Sodium Chile Verde
Discover the vibrant flavors of Low Sodium Chile Verde, a heart-healthy twist on the classic Mexican stew. Crafted with succulent chunks of pork shoulder, roasted Anaheim, poblano, and jalapeño peppers, and tangy tomatillos, this recipe is a celebration of bold, smoky flavors without the unnecessary salt. Slow-simmered in low-sodium chicken broth and seasoned with a fragrant blend of cumin, coriander, oregano, and fresh lime juice, this dish is perfectly tender and aromatic. Finished with a touch of fresh cilantro, it’s ideal for pairing with steamed brown rice or warm tortillas for a wholesome, satisfying meal. Perfect for those seeking low sodium recipes that don’t skimp on flavor, this is your new go-to for healthy comfort food.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 large garlic cloves
- 4 medium Anaheim peppers
- 2 medium poblano peppers
- 2 medium jalapeño peppers
- 1 pound tomatillos
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 tablespoons lime juice
- 0.5 cup fresh cilantro
- 0.25 teaspoon black pepper
Instructions
Trim excess fat from the pork shoulder and cut into 1-inch cubes.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork cubes in batches, removing them from the pot once browned on all sides.
Chop the onion and mince the garlic cloves. Add them to the pot and sauté until the onion is translucent, about 5 minutes.
Roast the Anaheim, poblano, and jalapeño peppers over an open flame or under a broiler until their skins are charred. Place them in a bowl and cover with plastic wrap to steam for 10 minutes.
Peel off the charred skins, remove seeds and stems, and roughly chop the peppers.
Remove the husks from the tomatillos and rinse them under warm water. Cut them into quarters.
Add the chopped tomatillos, roasted peppers, and low-sodium chicken broth to the pot.
Stir in the cumin, coriander, oregano, and black pepper.
Return the browned pork to the pot and bring to a simmer.
Reduce heat to low, cover, and let cook for 1.5 to 2 hours or until the pork is tender and the flavors have melded.
Stir in the lime juice and fresh cilantro just before serving.
Serve hot with a side of steamed brown rice or warm tortillas.
Nutrition Facts
Calories |
2930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 33.9 g | ||
| Protein | 180.3 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5365 mg | 114% | |
*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.
