Easy Pork Chile Verde Recipe
User Reviews
5.0
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Prep Time
20 mins
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Cook Time
2 hrs
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Servings
8 servings
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Calories
272 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Pork Chile Verde Recipe
Slow cooked pork in a homemade chile verde sauce has amazing flavors and it easy to make. Serve with tortillas or rice.
Ingredients
Salsa Verde
- 2 poblano peppers fresh, seeded and cored
- 2 Jalapeno peppers fresh, whole, stem removed only
- 6 cloves garlic whole
- ¼ onion peeled only
- 6 tomatillos outer shell removed
- 2 Tbsp olive oil for broiling
- ½ tsp salt
- 1 Cup cilantro
- 1 tsp oregano
- 1 tsp cumin powder
- ⅛ tsp black pepper
Pork Ingredients
- 3 lbs pork shoulder cut into 2 inch cubes
- 1 tsp salt Kosher
- 2 tbsp olive oil
- 1 Cup onion chopped
- 2 Cloves garlic minced
- 2 Cups chicken stock
- 4 oz diced green chiles
- 1 lime fresh, juiced
Instructions
Make the salsa verde:
- Place the poblanos, jalapeños, onion, garlic and tomatillos on a baking sheet with sides.
- Drizzle the olive oil over the vegetables, sprinkle with salt and toss them to coat with the oil.
- Broil at 500°F for 5 minutes or until the vegetables are slightly charred.
- Place the poblanos in plastic bag and seal for 5 minutes. This will allow them to steam for easy skin removal.
- Remove the poblanos from the bag and remove the skin.
- Place all the roasted vegetables in a blender along with the cilantro, oregano, cumin and black pepper.
- Blend until you have a smooth pureé.
Prepare the pork:
- Place the cut up pork in a bowl and sprinkle with the salt. Mix thoroughly.
- Add the olive oil to a soup pot or Dutch oven on medium-high heat.
- Once the olive is hot and shimmers add the pork and allow it to sear. Don't flip the pork chunks or move them around until they have developed a nice brown sear on one side.
- When both sides are seared, add the onion and garlic. Cotinue to cook until the onion is soft and translucent.
- Add the chicken stock and salsa verde to the pot. Stir until combined.
- Turn the heat to low and simmer covered for 1 hour.
- Add the roasted green chiles. Cover and simmer for 1 additional hour or until the pork is very tender. Check the pork with a fork for tenderness.
- Check the salt level once the pork is tender and add some fresh lime juice.
- Serve over rice or wrapped some in warm tortillas.
Notes
- Instant Pot instructions:
- Make the chili verde sauce per the instructions above.
- Set the instant pot to sauté mode and add the olive oil. Once the oil is hot, add the pork and allow to sear on both sides until brown.
- Add the onion and garlic. Sauté until the onion is soft and translucent.
- Add the chicken stock and salsa verde to the pot. Stir until combined.
- Add the diced chiles and lime juice. Turn off sauté mode.
- Close lid and pressure valve. Cook on high pressure for 35 minutes.
- Allow the pressure to naturally release for 10 minutes before doing a quick release.
- Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender.
- Recipe variations:
Spice Level Variations:
Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
- Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
Bean Additions:
Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
- Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
Potato Inclusion:
Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
- Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
Beer or Broth Base:
Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
- Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
Slow Cooker or Instant Pot Versions:
Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste.
- Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste.
Cilantro-Lime Crema Topping:
Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
- Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
Grilled Pork Variation:
Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
- Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
Vegetarian or Chicken Substitutes:
Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.
- Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 71mg | 24% |
| Sodium | 606mg | 25% |
| Potassium | 637mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 311IU | 6% |
| Vitamin C | 35mg | 39% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5.0
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