Chile Verde
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
3 hrs 30 mins
-
Total Time
3 hrs 50 mins
-
Servings
8
-
Calories
221 kcal
-
Course
Main Course
-
Cuisine
Mexican
Chile Verde
Description
Chile Verde focuses on pork shoulder cut into one-inch pieces, seasoned with salt and pepper, and browned in vegetable oil to develop deep flavor and a good texture. After browning, onions and garlic are sautéed with ground cumin and oregano to build the aromatic base. The sauce is prepared by broiling tomatillos, poblano, and jalapeno peppers until tender and charred, then peeling the peppers and blending them with cilantro, salt, pepper, and chicken broth to a smooth consistency.
The pork is returned to the pot with the sauce and cooked together to tenderize the meat while infusing it with bright, tangy, and mildly spicy flavors characteristic of the dish. The final stew pairs well with fresh toppings like cilantro, crunchy tortilla strips, and cool sour cream, which add contrast and balance.
For adjustments, leaving some jalapeno seeds and ribs will increase the heat level. Using Mexican oregano is preferred for authentic flavor but regular oregano is acceptable. The broiling and peeling steps soften the peppers and develop complexity in the sauce.
Ingredients
For the pork
- 1 tablespoon vegetable oil
- 3 pounds pork shoulder cut into 1 inch pieces
- salt to taste
- black pepper to taste
- 1 onion peeled and diced
- 1 tablespoon garlic minced
- 1 1/2 teaspoons cumin ground
- 1 teaspoon oregano Mexican oregano if possible, dried
For the sauce
- 1 1/2 pounds tomatillos husks removed
- 4 poblano pepper cored and halved lengthwise, seeds and ribs removed
- 2 jalapeno pepper cored and halved lengthwise, seeds and ribs removed
- 1 cup cilantro leaves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- cooking spray
- sour cream toppings for serving
- cilantro
- tortilla strips
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
- To increase spiciness, leave some seeds and ribs in the jalapeno peppers when preparing the sauce.
- Mexican oregano offers a more authentic flavor, but dried regular oregano can be used as a substitute.
- Broiling the peppers before blending softens them and adds a charred depth to the sauce.
- Serve with cilantro, tortilla strips, and sour cream for texture and flavor contrast.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
