Pork Chile Verde
Dive into the rich and vibrant flavors of Pork Chile Verde, a Mexican-inspired stew that's bursting with zesty tomatillos, smoky poblano peppers, and tender chunks of slow-simmered pork shoulder. This hearty dish combines the tangy brightness of roasted green chiles with the earthy warmth of cumin, garlic, and oregano, creating the ultimate comfort food that's perfect for any occasion. The pork is browned to perfection before being cooked low and slow in a fragrant green sauce, ensuring every bite is melt-in-your-mouth delicious. Serve this savory masterpiece with warm corn tortillas, fluffy white rice, or both for a complete, satisfying meal. Whether you're hosting guests or indulging in a cozy family dinner, Pork Chile Verde is a flavorful crowd-pleaser that will keep everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Pork shoulder (cut into 1-inch cubes)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion (diced)
- 4 whole Garlic cloves (minced)
- 1 pound Tomatillos (husked, rinsed, and halved)
- 2 whole Poblano peppers (seeded and chopped)
- 1 whole Jalapeño pepper (seeded and chopped)
- 1 cup Cilantro (chopped)
- 4 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 tablespoons Lime juice
- 12 whole Corn tortillas (optional, for serving)
- 3 cups Cooked white rice (optional, for serving)
Instructions
Season the pork cubes with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Work in batches to brown the pork on all sides, approximately 2-3 minutes per side. Remove the browned pork to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the same pot and sauté the diced onion until translucent, about 5 minutes.
Add minced garlic to the onions and cook for 1 minute until fragrant.
While the onions and garlic are cooking, roast the tomatillos, poblano peppers, and jalapeño pepper. Place them on a baking sheet under the broiler for 4-5 minutes per side, until they are charred and softened.
Transfer the roasted vegetables to a blender. Add the chopped cilantro, 1 cup of chicken broth, ground cumin, and oregano. Blend until smooth.
Pour the blended mixture into the pot with the onions and garlic. Stir to combine.
Return the browned pork to the pot. Add the remaining 3 cups of chicken broth and bring the mixture to a simmer.
Reduce the heat to low, cover the pot partially with a lid, and simmer for 1.5 hours, stirring occasionally, until the pork is tender.
Once the pork is tender, taste the sauce and adjust the seasoning with additional salt or pepper if needed.
Stir in lime juice right before serving for a bright, fresh flavor.
Serve the Pork Chile Verde hot with warm corn tortillas, cooked white rice, or both.
Nutrition Facts
Calories |
5062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.0 g | 305% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7753 mg | 337% | |
| Total Carbohydrate | 533.7 g | 194% | |
| Dietary Fiber | 65.9 g | 235% | |
| Total Sugars | 45.5 g | ||
| Protein | 240.2 g | 480% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 994 mg | 76% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 7066 mg | 150% | |
*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.
