Low Sodium Chili Verde
Brighten up your dinner table with this flavorful and heart-healthy Low Sodium Chili Verde, a lighter take on the classic Mexican stew that doesn't skimp on bold taste. Tender cubes of pork shoulder simmered to perfection in a vibrant tomatillo and poblano pepper sauce offer a delightful balance of smoky, tangy, and savory flavors—all with reduced sodium. Roasting the tomatillos and peppers brings out their natural sweetness, while aromatic garlic, cilantro, and warming spices like cumin and coriander add layers of complexity. Finished with a splash of fresh lime juice, this slow-cooked chili is perfect for serving over brown rice, quinoa, or wrapped in low-sodium tortillas. Whether you're watching your sodium intake or simply craving a nutritious and satisfying dish, this Chili Verde recipe is a must-try for any home cook.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Olive oil
- 1 pound Tomatillos
- 2 Poblano peppers
- 1 Jalapeño pepper
- 4 Garlic cloves
- 1 medium Yellow onion
- 1 bunch Cilantro
- 1 teaspoon Ground cumin
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground coriander
- 2 cups Low-sodium chicken broth
- 2 tablespoons Fresh lime juice
Instructions
Begin by preheating your oven's broiler.
Remove the husks from the tomatillos and rinse them under warm water to remove their sticky residue.
Place the tomatillos, poblano peppers, and jalapeño pepper on a baking sheet lined with aluminum foil.
Broil the vegetables for about 5 minutes on each side or until the skins are lightly charred and blistered.
Remove from the oven and let them cool. Once cool enough to handle, peel and discard the charred skin from the peppers and tomatillos.
In a blender, combine the roasted tomatillos, peppers, garlic cloves, and a quarter of the cilantro bunch. Blend until smooth and set aside.
Cut the pork shoulder into 1-inch cubes, removing any excess fat.
In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the pork cubes and cook, turning frequently, until browned on all sides. Do this in batches if necessary to avoid crowding the pot.
Remove the browned pork from the pot and set aside.
In the same pot, add the diced onion and cook until translucent, about 5 minutes.
Return the pork to the pot and add the blended tomatillo sauce, ground cumin, black pepper, and ground coriander. Stir to coat the pork evenly.
Pour in the low-sodium chicken broth and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the pork is tender.
Before serving, stir in the fresh lime juice and the remaining chopped cilantro.
Serve hot with your choice of accompaniments such as low-sodium tortillas, brown rice, or quinoa.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 24.5 g | ||
| Protein | 228.0 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5579 mg | 119% | |
*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.
