Dairy-Free Chile Verde

Savor the bold, zesty flavors of this **Dairy-Free Chile Verde**, a vibrant and wholesome twist on the classic Mexican dish. Tender chunks of seared pork shoulder are simmered to perfection in a bright green sauce brimming with the smoky heat of poblano and jalapeño peppers, tangy tomatillos, and aromatic spices like cumin and oregano. This dairy-free recipe is packed with fresh cilantro and finished with a splash of lime juice for a bright, citrusy kick. Quick to prepare yet rich in slow-cooked flavors, it’s the ideal one-pot meal for hearty family dinners. Top with creamy avocado slices and crisp radishes, and pair with fluffy rice or warm tortillas for a meal that’s as satisfying as it is wholesome. Whether you’re accommodating dietary preferences or simply craving authentic Mexican cuisine, this Dairy-Free Chile Verde is sure to become a favorite on your dinner table!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 poblano peppers, seeded and diced
• 1 jalapeño pepper, seeded and diced
• 1 pound tomatillos, husked and quartered
• 1 cup cilantro, chopped
• 2 cups chicken or vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lime juice
• 1 avocado, sliced (for serving)
• 4 radishes, thinly sliced (for serving)

Directions

Step 1

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the pork shoulder cubes in batches, browning on all sides. Remove the browned pork and set aside.

Step 2

Reduce the heat to medium, and add the remaining tablespoon of olive oil to the pot. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.

Step 3

Stir in the poblano and jalapeño peppers; sauté for another 3-4 minutes until they start to soften.

Step 4

Add the quartered tomatillos and cook for about 5 minutes, stirring occasionally, until they begin to break down.

Step 5

Return the browned pork to the pot. Add the chicken or vegetable broth, stirring to combine. Bring to a simmer.

Step 6

Add the chopped cilantro, ground cumin, dried oregano, salt, and black pepper. Stir everything together well.

Step 7

Lower the heat, cover the pot, and let the Chile Verde simmer for about 1 hour, or until the pork is tender and the flavors are well integrated. Stir occasionally and check the seasoning, adding more salt or pepper if needed.

Step 8

Stir in the lime juice just before serving.

Step 9

Serve the Dairy-Free Chile Verde hot, garnished with sliced avocado and radishes. It pairs well with rice or warm tortillas.

Nutrition Facts

Serving size	(3001.9g)

Amount per serving	% Daily Value*
Calories	3195.2

Total Fat 237.2g	0%
Saturated Fat 71.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 635.0mg	0%
Sodium 4877.4mg	0%
Total Carbohydrate 101.9g	0%
Dietary Fiber 35.6g	0%
Total Sugars 47.7g
Protein 185.8g	0%

Vitamin D 0IU	0%
Calcium 498.2mg	0%
Iron 24.1mg	0%
Potassium 6539.7mg	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: 65.0%

Protein: 22.6%

Carbs: 12.4%