Chile Verde Beef or Pork

Transform your next meal into an unforgettable feast with this authentic Chile Verde Beef or Pork recipe—a savory Mexican-inspired stew featuring tender chunks of pork shoulder or beef chuck, slowly simmered in a vibrant, flavorful green sauce. The sauce, made from a harmonious blend of tangy tomatillos, smoky poblano peppers, and fresh cilantro, gets a zesty kick from optional jalapeños and lime juice. The process begins with searing the meat to golden perfection, followed by slow-cooking it with aromatic onions, garlic, and seasonings like cumin and oregano, ensuring every bite is melt-in-your-mouth tender. Perfect for cozy dinners or festive gatherings, this hearty dish shines when served with warm tortillas, rice, and beans. Whether you're a fan of traditional Mexican cuisine or looking to spice up your weekly dinner rotation, this Chile Verde recipe is guaranteed to impress.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (or beef chuck roast), cut into 1.5-inch chunks
• 2 teaspoons Salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Vegetable oil
• 1 medium White onion, chopped
• 4 cloves Garlic cloves, minced
• 1.5 pounds Tomatillos, husked and quartered
• 2 Poblano peppers, stemmed, seeded, and chopped
• 1 Jalapeños, stemmed, seeded, and chopped (optional for extra heat)
• 1 cup Cilantro, chopped
• 2 cups Chicken or beef broth
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh lime juice

Directions

Step 1

Season the pork or beef chunks generously with 2 teaspoons of salt and 1 teaspoon of ground black pepper.

Step 2

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the meat in batches to avoid overcrowding, cooking until browned on all sides. Remove and set aside.

Step 3

In the same pot, reduce heat to medium, and add the chopped white onion. Sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4

In a blender or food processor, combine the tomatillos, poblano peppers, jalapeños (if using), chopped cilantro, and 1 cup of the broth. Blend until smooth.

Step 5

Pour the blended mixture into the pot with the onions and garlic. Stir in the ground cumin, oregano, and remaining 1 cup of broth. Bring the mixture to a simmer.

Step 6

Return the browned meat to the pot, ensuring it is submerged in the green sauce. Cover with a lid and reduce the heat to low.

Step 7

Simmer gently for 1.5 to 2 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.

Step 8

Before serving, stir in 2 tablespoons of fresh lime juice to brighten the flavors. Taste and adjust seasoning with additional salt if needed.

Step 9

Serve the Chile Verde hot with warm flour or corn tortillas, rice, and beans. Garnish with extra cilantro if desired.

Nutrition Facts

Serving size	(2728.9g)

Amount per serving	% Daily Value*
Calories	2939.7

Total Fat 213.4g	0%
Saturated Fat 67.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 725.7mg	0%
Sodium 7079.6mg	0%
Total Carbohydrate 92.6g	0%
Dietary Fiber 28.3g	0%
Total Sugars 43.9g
Protein 183.1g	0%

Vitamin D 0IU	0%
Calcium 374.9mg	0%
Iron 24.6mg	0%
Potassium 5711.2mg	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: 63.5%

Protein: 24.2%

Carbs: 12.3%