Chile Verde
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
2 hrs 55 mins
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Total Time
3 hrs 15 mins
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Servings
6 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Verde
Description
This Chile Verde recipe begins by roasting tomatillos and an assortment of peppers under the broiler until softened and slightly charred, which deepens their flavors. After resting, the skins are peeled where possible, and the vegetables are blended with onions and garlic to create a smooth green sauce.
Pork shoulder chunks are seasoned and browned before being simmered in the tomatillo-based salsa verde. This combination produces a stew with tender pork and a sauce that balances the tartness of tomatillos with the mild heat from peppers. Lime juice and chopped cilantro are added at the end to add fresh acidity and herbal notes.
The resulting Chile Verde can be served with rice, tortillas, or alongside beans for a well-rounded meal. Its combination of roasted pepper flavors and succulent pork make it distinctive.
For a slow cooker option, after preparing the sauce, combine it with pork in the slow cooker and cook on low or high as timed. If the stew is too thick after simmering, water can be added gradually until the desired consistency is reached.
Ingredients
- cooking spray for greasing, or olive oil
- 12-16 ounces tomatillo husked and rinsed
- 3 jalapeno pepper stemmed
- 2 large poblano pepper stemmed
- 1 Serrano pepper stemmed
- 2 medium onion halved
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 ½ pounds pork shoulder cut into bite sized chunks, boneless
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 tablespoons lime juice (about 1 lime)
- ⅓ cup cilantro chopped
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.
Notes
- The slow cooker method involves adding the prepared sauce and pork to the slow cooker; cook on low for 6-8 hours or on high for 4 hours for tender results.
- If the stew is too thick after cooking, add water gradually to thin it to your preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 334 kcal
% 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.
User Reviews
Overall Rating
4.7
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