Low Fat Chile Verde

Savor the bold and zesty flavors of Low Fat Chile Verde, a healthier twist on the classic Mexican-inspired dish. This recipe combines tender, lean pork shoulder with a smoky, tangy green sauce made from charred tomatillos, poblano, and jalapeño peppers, enhanced with garlic, cilantro, cumin, and oregano. For a dish that's low in fat but rich in flavor, the pork is browned with a light olive oil spray and simmered to perfection in a savory blend of roasted vegetables and low-sodium chicken broth. Ready in under two hours, this vibrant and wholesome dish is ideal for cozy dinners or meal prep and pairs beautifully with steamed rice or warm tortillas. Whether you're looking to cut calories without sacrificing taste or explore authentic flavors, this Low Fat Chile Verde is the perfect option!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 pounds Lean pork shoulder
• 1 pound Tomatillos
• 2 Poblano peppers
• 2 Jalapeño peppers
• 4 Garlic cloves
• 1 large Yellow onion
• 1 bunch Cilantro
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 2 cups Low sodium chicken broth
• 1 Lime
• 0 Olive oil spray
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

Preheat your broiler. Remove the husks from the tomatillos and rinse them to remove the sticky residue.

Step 2

Slice the poblano peppers and jalapeño peppers in half lengthwise, removing the seeds and ribs. Peel the garlic cloves.

Step 3

On a baking sheet lined with aluminum foil, place the tomatillos, cut poblano peppers, jalapeño peppers, and garlic cloves. Broil them in the oven for about 7-10 minutes until they get a nice char and the tomatillos are soft. Set aside to cool.

Step 4

While the peppers and tomatillos are cooling, cut the lean pork shoulder into 1-inch cubes, removing any visible fat. Season with salt and pepper.

Step 5

Heat a large pot over medium-high heat and spray lightly with olive oil spray. Add the pork cubes to the pot, browning them in batches to avoid overcrowding. Cook until just golden brown on all sides, then remove and set aside.

Step 6

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

Step 7

While the onion is cooking, place the cooled tomatillos, roasted peppers, garlic, cilantro, cumin, oregano, and the juice of one lime into a blender. Blend until smooth.

Step 8

Pour the blended green sauce into the pot with the onions. Add the browned pork cubes back to the pot.

Step 9

Add two cups of low sodium chicken broth to the pot. Stir everything together and bring to a gentle simmer.

Step 10

Cover the pot and let the Chile Verde simmer for about 1 hour, stirring occasionally, until the pork is tender and the flavors have blended. If the sauce becomes too thick, add more chicken broth as needed.

Step 11

Adjust salt and pepper to taste before serving. Garnish with additional cilantro if desired.

Step 12

Serve warm with your choice of accompaniments like steamed rice or warm tortillas.

Nutrition Facts

Serving size	(2359.4g)

Amount per serving	% Daily Value*
Calories	2317.2

Total Fat 128.8g	0%
Saturated Fat 46.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 680.4mg	0%
Sodium 4081.1mg	0%
Total Carbohydrate 79.3g	0%
Dietary Fiber 20.7g	0%
Total Sugars 26.4g
Protein 220.3g	0%

Vitamin D 0IU	0%
Calcium 336.8mg	0%
Iron 17.5mg	0%
Potassium 5993.0mg	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: 49.2%

Protein: 37.4%

Carbs: 13.5%