Chile Verde
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
6
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Calories
518 kcal
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Course
Main Course, Soup, Dinner
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Cuisine
Mexican
Chile Verde
Description
Chile Verde centers on tender pieces of pork cooked slowly in a flavorful sauce made from green chiles, enchilada sauce, chicken broth, and a balanced mix of spices like cumin, oregano, chili powder, and jalapeño. The simmering process allows the pork to absorb these flavors while softening to a succulent texture. The addition of white beans is optional but adds a creamy, hearty element to the stew. Cilantro is stirred in near the end to provide a fresh herbal accent that complements the rich and tangy sauce.
The dish is meant to be served warm alongside accompaniments such as shredded cheese, sour cream, rice, tortillas, or chips, allowing for customizable eating options. The combination of spice and mild heat from the green chiles and Tabasco sauce defines the flavor profile, while the cornstarch helps thicken the sauce for a satisfying consistency.
For convenience, the recipe includes slow cooker instructions that allow the pork and onions to slowly cook in chicken broth before adding the remaining ingredients, making it easier to prepare while maintaining flavor development. Regular stirring helps prevent sticking and ensures even cooking throughout the simmering stages.
Ingredients
- 2 pounds pork diced (I used boneless pork ribs)
- 1 cup onion diced
- 14 ounces chicken broth
- 1½ teaspoon garlic powder
- 2 ½ tablespoons chicken stock
- 1 teaspoon celery salt
- 1 tablespoon cornstarch
- ½ teaspoon oregano
- 1 tablespoon cumin
- ½ tablespoon jalapeño
- 4 tablespoons cilantro chopped
- ½ tablespoon chili powder more or less, to taste
- 1 tablespoon green Tabasco sauce
- 10 ounces Green enchilada sauce
- 27 ounces green chiles chopped or diced, canned
- 8 ounces green chiles pureed, canned
- 1-2 cans White beans drained and rinsed (optional)
- 1/2 teaspoon salt
Instructions
- In a large pot, brown the pork and drain.
- Add onion and chicken broth (will not cover meat entirely). Cover and simmer 1 hour, stirring often.
- Add garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Stir. Cover and simmer 1 hour, stirring often to avoid sticking.
- Add green enchilada sauce and stir. Simmer for 30 minutes.
- Add chopped green chilies and simmer for 15 minutes.
- Add pureed green chilies, white beans and salt to taste.
- Serve with cheese, sour cream, rice, chips and/or flour tortillas.
Notes
- You can prepare this recipe using a slow cooker by browning the pork and sautéing onions before combining everything to cook on low heat for several hours.
- Stir the stew frequently during stovetop cooking to prevent it from sticking to the pot and to promote even cooking.
- Add white beans optionally for increased texture and protein content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Calories | 518kcal | 26% |
| Carbohydrates | 24g | 8% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 109mg | 36% |
| Sodium | 1408mg | 59% |
| Potassium | 940mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 63mg | 70% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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