Chile Verde

Name: Chile Verde
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 8 serving
Ingredients: 1 tablespoon vegetable oil; 3 pounds pork shoulder; salt and pepper to taste; 1 onion; 1 tablespoon garlic; 1 1/2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 1/2 pounds tomatillos; 4 poblano peppers; 2 Jalapeno peppers; 1 cup cilantro leaves; 1 teaspoon salt; 1/4 teaspoon pepper; 2 cups chicken broth; cooking spray; toppings for serving such as sour cream, cilantro and tortilla strips

User Reviews

5.0

66 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 50 mins
Servings
8
Calories
221 kcal
Course
Main Course
Cuisine
Mexican

Chile Verde

Benson Pickett

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This chile verde is chunks of pork in a green tomatillo sauce, all simmered together until the meat is fall-apart tender. A Mexican classic that's packed with flavor and makes for a unique and unexpected dinner option.

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Ingredients

Servings

For the pork

1 tablespoon vegetable oil
3 pounds pork shoulder cut into 1 inch pieces
salt and pepper to taste
1 onion peeled and diced
1 tablespoon garlic minced
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano Mexican oregano if possible

For the sauce

1 1/2 pounds tomatillos husks removed
4 poblano peppers cored and halved lengthwise, seeds and ribs removed
2 Jalapeno peppers cored and halved lengthwise, seeds and ribs removed
1 cup cilantro leaves
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
cooking spray
toppings for serving such as sour cream, cilantro and tortilla strips

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Instructions

For the pork

Heat the oil in a large oven safe pot over medium heat.
Season the pork pieces with salt and pepper.
Place half of the pork in the pot. Cook for 3-4 minutes on each side or until browned.
Remove the pork from the pot. Repeat the process with the remaining pork.
Return all the pork back to the pot. Discard excess fat, leaving 1 tablespoon of fat in the pan.
Add the onion to the pan and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
Stir in the cumin and oregano.

For the sauce

Preheat the broiler. Coat a sheet pan with cooking spray.
Place the tomatillos, poblano peppers and jalapeno peppers on the sheet pan.
Broil for 5-7 minutes or until vegetables are tender and charred.
Place the peppers in a plastic bag and seal. Let the peppers sit in the bag for 4-5 minutes. This will make the skins a lot easier to remove.
Take the peppers out of the bag and peel off the skins.
Place the tomatillos, peppers, cilantro, salt, pepper and chicken broth in a blender. Blend until smooth.

For the stew

Preheat the oven to 325 degrees F.
Pour the sauce into the pot with the pork and onions. Stir to combine.
Bring to a simmer over medium heat. Cover the pot and place it in the oven.
Cook for 2 1/2 - 3 hours or until pork is tender.
Place the stew into bowls. Add toppings as desired, then serve.

Notes

For a spicier dish, leave some of the ribs and seeds in the jalapeno peppers.

Nutrition Information

Show Details

Calories 221kcal (11%) Carbohydrates 10g (3%) Protein 22g (44%) Fat 10g (15%) Saturated Fat 4g (20%) Cholesterol 70mg (23%) Sodium 590mg (25%) Potassium 779mg (22%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 490IU (10%) Vitamin C 69mg (77%) Calcium 40mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 221 kcal

% Daily Value*

Calories	221kcal	11%
Carbohydrates	10g	3%
Protein	22g	44%
Fat	10g	15%
Saturated Fat	4g	20%
Cholesterol	70mg	23%
Sodium	590mg	25%
Potassium	779mg	17%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	490IU	10%
Vitamin C	69mg	77%
Calcium	40mg	4%
Iron	2mg	11%