4.7 from 1,206 votes
Chile Verde
Chile verde made from tender pieces of pork simmered in a flavorful tomatillo and green chile sauce. Serve over rice for an authentic Mexican dish!
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
3 hrs 15 mins
Servings: 6 servings
Calories: 334 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- Cooking spray or olive oil, for greasing
- 12-16 ounces tomatillos, husked and rinsed
- 3 jalapeno peppers, stemmed
- 2 large poblano peppers, stemmed
- 1 serrano pepper, stemmed
- 2 medium onions, halved
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 ½ pounds boneless pork shoulder, cut into bite sized chunks
- Kosher salt and black pepper, to taste
- 2 tablespoons lime juice (about 1 lime)
- ⅓ cup chopped cilantro
Instructions
- Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapeños, poblanos, and serrano peppers on the baking sheet and place under the broiler. Broil on high for 10 minutes, flipping the vegetables over halfway through.
- Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
- Add the tomatillos, peppers, onions, and garlic into a large blender and blend until smooth. Set aside until ready to use.
- Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the pork and season generously with salt and black pepper. Cook the meat on all sides until browned, about 10 minutes.
- Stir in the blended tomatillo salsa verde, scraping the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, reduce the heat to low, simmer, and cook for 2 ½ to 3 hours until the pork is tender.
- Remove the pot from the heat and stir in the lime juice and cilantro. Taste and season with more salt, if needed.
- Serve over cilantro lime rice or in a bowl with tortilla chips or warm flour tortillas.
Cup of Yum
Notes
- Slow cooker version: Follow the instructions for making the sauce, then add the sauce and pork to the slow cooker. Cook on low for 6 to 8 hours or on high for 4 hours.
- Thickness: If the chile verde is too thick after simmering on the stove, stir in 1/2 cup of water at a time until it has reached your desired consistency.
Nutrition Information
Serving
1serving
Calories
334kcal
(17%)
Carbohydrates
11g
(4%)
Protein
44g
(88%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
113mg
(38%)
Sodium
107mg
(4%)
Potassium
1078mg
(31%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
426IU
(9%)
Vitamin C
65mg
(72%)
Calcium
37mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334
% Daily Value*
| Serving | 1serving | |
| Calories | 334kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 44g | 88% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 113mg | 38% |
| Sodium | 107mg | 4% |
| Potassium | 1078mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 65mg | 72% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.