Nothing Like Chile Verde
Dive into the bold and comforting flavors of "Nothing Like Chile Verde," a hearty Mexican-inspired stew that’s as satisfying as it is vibrant. Featuring tender, slow-simmered chunks of seasoned pork shoulder bathed in a smoky, tangy green sauce made from roasted tomatillos, poblano peppers, and a hint of jalapeño heat, this dish is a flavor-packed masterpiece. The addition of aromatic garlic, fresh cilantro, and a splash of lime brightens the rich, savory broth, while simple spices like cumin and oregano enhance every bite. Perfectly suited for family dinners or meal prep, this chile verde is versatile—serve it over fluffy rice, wrap it in tortillas for tacos, or spoon it into burritos. With its balance of bold flavors and melt-in-your-mouth texture, this dish is destined to be a regular on your dinner table.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, trimmed, and cut into 1-inch cubes)
- 1.5 pounds tomatillos (husks removed and rinsed)
- 2 poblano peppers
- 1 jalapeños
- 1 large onion (diced)
- 4 garlic cloves
- 1 cup cilantro (chopped, plus extra for garnish)
- 2.5 cups chicken broth
- 3 tablespoons olive oil (divided)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 lime (juiced)
Instructions
Start by roasting the tomatillos, poblano peppers, and jalapeño. Preheat your oven to 450°F (230°C). Place the tomatillos, poblano peppers, and jalapeño on a baking sheet and roast for 15 minutes, turning halfway through, until they are charred and softened.
Once roasted, remove the skins from the poblano peppers and jalapeño (optional for a smoother sauce). Set the roasted vegetables aside to cool slightly.
In a blender, combine the roasted tomatillos, poblano peppers, jalapeño, garlic, cilantro, and lime juice. Blend until smooth and set the sauce aside.
Season the cubed pork shoulder with salt, pepper, ground cumin, and dried oregano. Toss to coat evenly.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the pork on all sides until browned. Remove the seared pork and set it aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the blended green sauce and cook for 2 minutes to deepen the flavor.
Return the seared pork to the pot and add the chicken broth. Stir to combine, bringing the mixture to a gentle simmer.
Lower the heat, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded together.
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Serve the Chile Verde warm, garnished with extra cilantro. It pairs beautifully with rice, tortillas, or as a filling for tacos and burritos.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.5 g | 297% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 44.6 g | ||
| Protein | 185.7 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 6026 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.
