Chile Verde Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
8
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Calories
240 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Verde Pork
Description
This recipe starts by searing seasoned pork pieces to develop a browned surface, then simmering them gently in chicken broth along with sautéed onions, garlic, cumin, and oregano. Meanwhile, poblano peppers, jalapeños, and tomatillos are roasted under a broiler until softened and slightly charred. The peppers can be adjusted for spiciness by keeping or removing seeds and veins, accommodating from mild to very hot preferences.
After roasting, the vegetables are combined with fresh cilantro and blended into a salsa verde that is added back to the pork to simmer further, melding flavors and tenderizing the meat.
Chile Verde Pork is a versatile dish that can be served as a main entrée with tortillas or rice. It improves if made ahead and gently reheated, allowing flavors to deepen. The recipe includes notes on controlling chili heat and storage recommendations for preparing in advance.
Ingredients
- 3 pounds pork loin trimmed of fat and cut into 1’’ pieces, or pork shoulder
- salt freshly ground
- black pepper freshly ground
- 2 Tablespoons neutral cooking oil vegetable or canola oil, generic cooking oil
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1/2 Tablespoon cumin ground
- 1/2 Tablespoon oregano dried
- 2 cups chicken broth low-sodium
- 4 poblano chili pepper seeded and sliced in half, fresh
- 2 jalapeno pepper seeded and sliced in half (*see note, fresh
- 1.5 pounds tomatillo husks removed, fresh
- 1/2 cup cilantro coarsely chopped, fresh
Instructions
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Notes
- Adjust jalapeño heat by removing seeds and veins as desired: keep all for very hot, partial for medium, or remove entirely for mild.
- This dish can be made up to 3 days ahead; after initial cooking, cool, refrigerate uncovered until cold, then cover.
- When ready to serve, add salsa verde, bring to simmer, and cook for 30-45 minutes to meld flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 69mg | 23% |
| Sodium | 301mg | 13% |
| Potassium | 815mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 95.6mg | 106% |
| Calcium | 48mg | 5% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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