Chile Verde (Pork)
Ingredients
-
2
tbsp
Olive oil
-
2
lb
Boneless pork shoulder (cut into 1-inch cubes)
-
1
large
Yellow onion (diced)
-
4
cloves
Garlic (minced)
-
1
lb
Tomatillos (husks removed and quartered)
-
2
medium
Poblano peppers (seeds removed and diced)
-
2
medium
Jalapeño peppers (seeds removed and diced)
-
2
tsp
Ground cumin
-
2
tsp
Dried oregano
-
1
tsp
Sea salt
-
2 ½
cups
Chicken broth, reduced sodium (divided)
-
1
tbsp
Lime juice
-
to taste
Fresh cilantro (for garnish)
Instructions
- 1. Heat olive oil in a large Dutch oven over medium-high heat and sear the pork until browned on both sides, then set aside.
- 2. Reduce heat to medium, add diced onion, and sauté until softened and starting to brown.
- 3. Add minced garlic, tomatillos, poblanos, and jalapeños, cooking until tomatillos begin to soften.
- 4. Stir in cumin, oregano, and salt, then add 1 cup of chicken broth. Bring to a simmer and cook until tomatillos are fork tender.
- 5. Blend the mixture until mostly smooth using an immersion blender.
- 6. Return the pork to the pot, add remaining chicken broth and lime juice, and simmer on low heat for 1.5 to 2 hours until pork is tender.
- 7. If the mixture is too thick, add more broth as needed.
- 8. Serve hot, garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
8
Calories
217
Total fat
8.2g
Total carbohydrates
8.2g
Total protein
27.3g
Sodium
mg
Cholesterol
mg
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