Description

Chile Verde is a flavorful Mexican stew made with tender chunks of pork simmered in a vibrant green sauce made from tomatillos, green chilies, and spices. It’s rich, hearty, and perfect for a comforting meal.

Ingredients

Units Scale

2 lbs pork shoulder, cut into 1-inch cubes
1 tbsp vegetable oil
1 1/2 lbs tomatillos, husked and rinsed
4 garlic cloves
1 large onion, chopped
2 poblano peppers, seeded and chopped
2 jalapeños, seeded (optional for less heat)
1/2 cup fresh cilantro leaves
1 tsp ground cumin
1/2 tsp dried oregano
1 1/2 cups chicken broth
Salt and pepper to taste

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Instructions

Heat the vegetable oil in a large pot over medium-high heat. Add the pork and brown on all sides. Remove and set aside.
In the same pot, add the tomatillos, garlic, onion, poblanos, and jalapeños. Cook until softened, about 10 minutes.
Transfer the cooked vegetables to a blender. Add cilantro, cumin, and oregano. Blend until smooth.
Return the pork to the pot and pour in the blended green sauce. Add chicken broth and stir to combine.
Bring to a boil, then reduce heat and simmer uncovered for about 1.5 to 2 hours, or until pork is tender and sauce is thickened.
Season with salt and pepper to taste. Serve hot with rice, tortillas, or beans.

Notes

For a spicier version, leave the seeds in the jalapeños.
This dish can be made a day ahead for even better flavor.
Freeze leftovers in an airtight container for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 3g
Sodium: 620mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg