Crystal's Chile Verde

Savor the bold, comforting flavors of "Crystal's Chile Verde," a hearty Mexican-inspired stew featuring tender, slow-simmered pork shoulder bathed in a vibrant tomatillo and roasted green chile sauce. Perfectly balanced with aromatic garlic, sweet onions, and a hint of jalapeño for optional heat, this dish is seasoned with earthy cumin, fragrant oregano, and a burst of fresh cilantro and zesty lime. With a cook time that allows the flavors to meld into a rich, savory harmony, this chile verde is ideal for cozy family dinners or festive gatherings. Serve it over fluffy rice, with warm tortillas, or enjoy it as a warming standalone stew. Bursting with authentic ingredients and homestyle charm, this recipe delivers a satisfying taste of traditional comfort with every bite. Make "Crystal's Chile Verde" your new go-to for a soul-soothing meal brimming with bold, fresh flavors.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs pork shoulder (cut into 1-inch cubes)
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion (diced)
• 4 cloves garlic cloves (minced)
• 3 cups chicken broth
• 1 lb tomatillos (husked, rinsed, and quartered)
• 4 medium roasted green chiles (peeled and chopped)
• 1 medium jalapeño (seeded and diced, optional for heat)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 0.5 cup fresh cilantro (chopped)
• 1 whole lime (juiced)

Directions

Step 1

Season the pork cubes with salt and pepper.

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork cubes in batches, making sure not to overcrowd the pan. Transfer the browned pork to a plate and set aside.

Step 3

In the same pot, add the diced onion. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.

Step 4

Add the minced garlic to the onion and sauté for 1-2 minutes, until fragrant.

Step 5

Pour in 1 cup of chicken broth and deglaze the pot by scraping up any browned bits from the bottom.

Step 6

Add the tomatillos, roasted green chiles, jalapeño (if using), ground cumin, and dried oregano to the pot. Stir to combine.

Step 7

Return the browned pork and any accumulated juices to the pot. Pour in the remaining 2 cups of chicken broth.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 1.5-2 hours, or until the pork is tender and the flavors have melded together.

Step 9

Once the stew is cooked, stir in the fresh cilantro and lime juice. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Serve hot over rice, with warm tortillas, or enjoy as a standalone stew.

Nutrition Facts

Serving size	(2621.1g)

Amount per serving	% Daily Value*
Calories	2890.5

Total Fat 216.7g	0%
Saturated Fat 68.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 7031.0mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 17.1g	0%
Total Sugars 30.7g
Protein 184.2g	0%

Vitamin D 0IU	0%
Calcium 361.5mg	0%
Iron 17.3mg	0%
Potassium 5210.5mg	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: 65.8%

Protein: 24.9%

Carbs: 9.3%