Tequila Pork Chile Verde
Infuse your next dinner with bold, zesty flavors by trying this Tequila Pork Chile Verde recipe—an irresistible twist on a classic Mexican dish. Tender chunks of seared pork shoulder are simmered to perfection in a vibrant tomatillo and roasted poblano sauce, richly seasoned with cumin, oregano, and a splash of tequila for an added depth of flavor. With hints of citrusy lime and fresh cilantro, each bite is a harmonious balance of smoky, tangy, and savory elements. This hearty one-pot meal is perfect for pairing with warm corn tortillas or fluffy white rice, making it a crowd-pleaser for weeknight dinners or gatherings. Ready in just over two hours, this recipe is well worth the wait for its melt-in-your-mouth texture and tantalizing taste.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- 1 medium jalapeño (diced, seeds removed for less heat)
- 2 medium poblano peppers (roasted, peeled, and chopped)
- 1 pound tomatillos (husked, rinsed, and halved)
- 3 cups chicken broth
- 0.333 cup tequila
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro (chopped, plus extra for garnish)
- 2 tablespoons lime juice (freshly squeezed)
- optional corn tortillas or rice (for serving)
Instructions
Season the pork shoulder cubes with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the pork in batches and sear until browned on all sides. Transfer the browned pork to a plate and set aside.
In the same pot, add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Add the minced garlic and diced jalapeño to the pot. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.
Meanwhile, roast the tomatillos under the broiler or in a hot skillet until they are slightly charred and softened. Add the roasted tomatillos and poblano peppers to a blender along with 1 cup of chicken broth. Blend until smooth.
Return the browned pork to the pot. Pour in the tomatillo-poblano sauce, the remaining chicken broth, and the tequila.
Stir in the cumin and oregano, then bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 1.5-2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
Stir in the chopped fresh cilantro and lime juice. Taste and adjust seasoning with additional salt, if needed.
Serve hot over rice or with warm corn tortillas. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 699 mg | 30% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.4 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 885 mg | 19% | |
*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.
