Spicy Green Chile Verde Pork
Get ready to savor the bold, mouthwatering flavors of Spicy Green Chile Verde Pork, a comforting Mexican-inspired dish that’s perfect for chili lovers. Tender chunks of seared pork shoulder simmer slowly in a vibrant, homemade sauce made from roasted tomatillos, poblano peppers, and jalapeños, infused with aromatic garlic, onions, and a burst of fresh cilantro. The slow-cooked pork absorbs the zesty blend of cumin, oregano, and lime juice, creating a perfectly balanced combination of heat and tang. Serve it with warm tortillas, fluffy rice, or hearty beans for a satisfying meal that’s loaded with flavor. With its rich depth and wholesome ingredients, this spicy chile verde is a surefire crowd-pleaser for dinner or special gatherings.
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Recipe Information
Ingredients
- 3 pounds Pork shoulder
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1.5 cups White onion
- 5 Garlic cloves
- 3 Poblano peppers
- 2 Jalapeños
- 1.5 pounds Tomatillos
- 4 cups Chicken broth
- 0.5 cup Cilantro leaves
- 1 teaspoon Ground cumin
- 1.5 teaspoons Dried oregano
- 2 tablespoons Lime juice
Instructions
Trim any excess fat from the pork shoulder and cut it into 1.5-inch cubes. Season the pork with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork in batches, ensuring all sides are browned. Remove the pork and set it aside.
Reduce heat to medium. Add the diced onions to the pot and sauté for about 5 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes.
While the onions cook, broil the poblano peppers, jalapeños, and tomatillos on a baking sheet in the oven. Turn occasionally and broil for 8-10 minutes until blistered and softened. Let cool, then peel and deseed the peppers.
Blend the roasted tomatillos, poblano peppers, and jalapeños with the cilantro, ground cumin, oregano, and lime juice until smooth. Set aside the chile verde sauce.
Return the seared pork to the pot. Pour in the blended chile verde sauce and chicken broth. Stir to combine.
Bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, stirring occasionally, until the pork is tender and the flavors are well-developed.
Taste and adjust seasonings with more salt or lime juice as needed. Serve the pork chile verde with warm tortillas, rice, or beans.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.0 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1285 mg | 27% | |
*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.
