Chile Verde

Dive into the bold and vibrant flavors of homemade Chile Verde, a comforting Mexican-inspired stew that’s perfect for family dinners or special occasions. This recipe features tender, melt-in-your-mouth pork shoulder simmered to perfection in a zesty green sauce made from fresh tomatillos, poblano, and jalapeño peppers, with the warm undertones of cumin and oregano. The slow-cooked goodness creates a rich, tangy sauce that pairs beautifully with rice, warm tortillas, or even crusty bread. With just 20 minutes of prep and an aromatic slow simmer, this dish transforms simple ingredients into a hearty, flavor-packed meal. Whether you’re seeking a cozy weeknight dinner or an impressive crowd-pleaser, Chile Verde delivers authentic, irresistible taste in every bite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless, trimmed and cut into 1-inch cubes)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion (chopped)
• 4 garlic cloves (minced)
• 1 pound tomatillos (husked and quartered)
• 4 ounces canned diced green chilies
• 2 medium poblano peppers (seeded and chopped)
• 2 medium jalapeño peppers (seeded and chopped)
• 0.5 cup cilantro leaves (chopped)
• 3 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano

Directions

Step 1

Season the pork cubes with salt and black pepper evenly.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Once the oil is hot, add the seasoned pork cubes in batches. Brown them on all sides, ensuring to not overcrowd the pot. This should take about 5 minutes per batch. Remove the pork and set aside.

Step 4

In the same pot, add the chopped yellow onion and sauté until translucent, about 5 minutes.

Step 5

Add the minced garlic to the onions and sauté for another minute until fragrant.

Step 6

Add the tomatillos, green chilies, poblano peppers, jalapeño peppers, and cilantro to the pot. Stir well and allow them to cook until the tomatillos start to break down, about 10 minutes.

Step 7

Return the browned pork into the pot along with any accumulated juices.

Step 8

Pour in the chicken broth and add the ground cumin and dried oregano. Stir well to combine all ingredients.

Step 9

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the pork is tender and the sauce has thickened, stirring occasionally.

Step 10

Taste and adjust seasonings if needed.

Step 11

Once cooked, serve the chile verde hot with rice or tortillas, and garnish with additional chopped cilantro if desired.

Nutrition Facts

Serving size	(2756.8g)

Amount per serving	% Daily Value*
Calories	2606.3

Total Fat 181.0g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 602.1mg	0%
Sodium 7394.3mg	0%
Total Carbohydrate 85.4g	0%
Dietary Fiber 24.3g	0%
Total Sugars 38.9g
Protein 176.9g	0%

Vitamin D 0IU	0%
Calcium 493.2mg	0%
Iron 24.0mg	0%
Potassium 5755.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 26.4%

Carbs: 12.8%