Ultimate Pork Chile Verde
Discover the bold, savory flavors of the Ultimate Pork Chile Verde, a comforting Mexican-inspired dish packed with tender chunks of pork shoulder simmered to perfection in a vibrant tomatillo and roasted pepper sauce. This recipe combines flame-charred poblanos and jalapeños, fresh cilantro, and tangy lime juice to create a rich, flavorful stew with just the right balance of heat and zest. Slow-cooked for maximum tenderness, the pork is infused with smoky, earthy spices like cumin, making each bite irresistibly satisfying. Perfect for cozy family dinners or entertaining guests, this hearty chile verde is best served with warm tortillas, steamed rice, or creamy beans, and topped with your favorite garnishes like sour cream or diced avocado. It’s a truly authentic meal that’s as easy to savor as it is to make!
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Recipe Information
Ingredients
- 2.5 pounds boneless pork shoulder (cut into 1.5-inch cubes)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large white onion (diced)
- 4 cloves garlic cloves (minced)
- 2 poblano peppers
- 2 jalapeño peppers (seeded for less heat, optional)
- 1.5 pounds tomatillos (husks removed and quartered)
- 0.5 cup fresh cilantro (chopped)
- 2 teaspoons ground cumin
- 3 cups chicken broth
- 2 tablespoons lime juice (freshly squeezed)
- optional toppings: sour cream, diced avocado, additional cilantro
Instructions
Season the pork shoulder cubes with 1 teaspoon of salt and black pepper. Toss to evenly coat and let sit while prepping the other ingredients.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil. Working in batches, sear the pork cubes until browned on all sides, about 3-4 minutes per side. Remove the browned pork from the pot and set aside.
In the same pot, add the diced white onion and a small pinch of salt. Sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Meanwhile, char the poblano and jalapeño peppers directly over a gas flame or under the broiler until the skins are blistered and blackened. Place the peppers in a bowl and cover tightly with plastic wrap or a lid for 10 minutes. Peel off the charred skin, remove the stems, and dice the peppers.
Add the charred and diced poblanos, jalapeños, quartered tomatillos, and chopped cilantro to a blender. Blend until smooth, then set aside.
Return the browned pork cubes to the pot with the sautéed onions and garlic. Sprinkle in the ground cumin and stir to coat the pork.
Pour the blended tomatillo and chile mixture into the pot, followed by the chicken broth. Stir well to combine, ensuring the pork is mostly submerged in the liquid.
Bring the mixture to a gentle simmer. Lower the heat to maintain a slow simmer, cover the pot, and cook for 1.5-2 hours, or until the pork is fork-tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
Stir in the fresh lime juice and adjust seasoning with additional salt if needed.
Serve the Pork Chile Verde hot, topped with optional garnishes like sour cream, diced avocado, or a sprinkle of additional fresh cilantro. Enjoy with warm tortillas, rice, or beans on the side.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 877 mg | 38% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1067 mg | 23% | |
*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.
