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Chile Verde Recipe

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Chile Verde is a savory Mexican stew made with tender chunks of pork simmered in a rich green sauce of tomatillos, green chilies, and spices. Perfect served with rice, beans, or warm tortillas.

Ingredients

Scale
  • 2 lbs pork shoulder or pork butt, cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 1/2 lbs tomatillos, husked and rinsed
  • 2 poblano peppers, seeded
  • 2 jalapeños, seeded (optional for less heat)
  • 1 medium onion, quartered
  • 4 cloves garlic
  • 1/2 cup fresh cilantro
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup chicken broth

Instructions

  1. Preheat oven broiler or grill. Roast tomatillos, poblanos, jalapeños, onion, and garlic until charred and softened, about 7-10 minutes.
  2. Transfer roasted vegetables to a blender. Add cilantro, cumin, oregano, salt, pepper, and chicken broth. Blend until smooth.
  3. Heat oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes in batches until golden on all sides. Remove and set aside.
  4. Return all browned pork to the pot and pour in the blended green sauce. Stir to combine.
  5. Bring to a simmer, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until pork is tender and the sauce has thickened.
  6. Serve hot with rice, beans, or tortillas.

Notes

  • For extra depth, add a roasted green bell pepper to the sauce blend.
  • Chile Verde freezes well—store in an airtight container for up to 3 months.
  • Can be made in a slow cooker after browning the pork and blending the sauce.

Nutrition

Find it online: https://ukfinda.com/chile-verde-recipe/