Low Sodium Chile Verde

Savor the bold, authentic flavors of this *Low Sodium Chile Verde*, a healthier twist on the classic Mexican dish. Tender chunks of pork shoulder are browned to perfection and simmered in a rich, smoky sauce made from roasted Anaheim, poblano, and jalapeño peppers, tangy tomatillos, and aromatic spices like cumin and coriander. Using low-sodium chicken broth ensures a heart-friendly option without sacrificing depth of flavor. A squeeze of fresh lime and a sprinkle of cilantro at the end brighten the dish, making it the ultimate comfort food. Perfectly paired with steamed brown rice or warm tortillas, this dish delivers all the warmth and zest of traditional chile verde while staying low on salt—ideal for those seeking bold taste with a lighter touch.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:150 mins

Total Time:180 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless)
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 large garlic cloves
• 4 medium Anaheim peppers
• 2 medium poblano peppers
• 2 medium jalapeño peppers
• 1 pound tomatillos
• 2 cups low-sodium chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 2 tablespoons lime juice
• 0.5 cup fresh cilantro
• 0.25 teaspoon black pepper

Directions

Step 1

Trim excess fat from the pork shoulder and cut into 1-inch cubes.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork cubes in batches, removing them from the pot once browned on all sides.

Step 3

Chop the onion and mince the garlic cloves. Add them to the pot and sauté until the onion is translucent, about 5 minutes.

Step 4

Roast the Anaheim, poblano, and jalapeño peppers over an open flame or under a broiler until their skins are charred. Place them in a bowl and cover with plastic wrap to steam for 10 minutes.

Step 5

Peel off the charred skins, remove seeds and stems, and roughly chop the peppers.

Step 6

Remove the husks from the tomatillos and rinse them under warm water. Cut them into quarters.

Step 7

Add the chopped tomatillos, roasted peppers, and low-sodium chicken broth to the pot.

Step 8

Stir in the cumin, coriander, oregano, and black pepper.

Step 9

Return the browned pork to the pot and bring to a simmer.

Step 10

Reduce heat to low, cover, and let cook for 1.5 to 2 hours or until the pork is tender and the flavors have melded.

Step 11

Stir in the lime juice and fresh cilantro just before serving.

Step 12

Serve hot with a side of steamed brown rice or warm tortillas.

Nutrition Facts

Serving size	(2526.3g)

Amount per serving	% Daily Value*
Calories	2930.1

Total Fat 213.2g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 748.4mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 21.4g	0%
Total Sugars 33.9g
Protein 180.3g	0%

Vitamin D 0IU	0%
Calcium 301.1mg	0%
Iron 18.5mg	0%
Potassium 5365.1mg	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: 64.0%

Protein: 24.1%

Carbs: 11.9%