Low Sodium Chili Verde

Transform your weeknight dinners with this savory and heart-healthy Low Sodium Chili Verde, a vibrant spin on the classic Mexican stew. Tender chunks of pork shoulder are slow-simmered in a tangy roasted tomatillo and poblano pepper sauce, complemented by aromatic garlic, onion, and fresh cilantro for bold, zesty flavors. This low-sodium recipe uses chicken broth and a blend of coriander and cumin to deliver rich seasoning without excessive salt, making it perfect for those watching their sodium intake. Roasting the vegetables under the broiler brings out smoky, caramelized notes that elevate the dish, while a squeeze of fresh lime juice at the end adds a bright, citrusy finish. Ideal for serving with wholesome sides like brown rice, quinoa, or low-sodium tortillas, this Chili Verde is a flavorful and satisfying meal that’s sure to impress.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder
• 2 tablespoons Olive oil
• 1 pound Tomatillos
• 2 Poblano peppers
• 1 Jalapeño pepper
• 4 Garlic cloves
• 1 medium Yellow onion
• 1 bunch Cilantro
• 1 teaspoon Ground cumin
• 0.5 teaspoon Black pepper
• 1 teaspoon Ground coriander
• 2 cups Low-sodium chicken broth
• 2 tablespoons Fresh lime juice

Directions

Step 1

Begin by preheating your oven's broiler.

Step 2

Remove the husks from the tomatillos and rinse them under warm water to remove their sticky residue.

Step 3

Place the tomatillos, poblano peppers, and jalapeño pepper on a baking sheet lined with aluminum foil.

Step 4

Broil the vegetables for about 5 minutes on each side or until the skins are lightly charred and blistered.

Step 5

Remove from the oven and let them cool. Once cool enough to handle, peel and discard the charred skin from the peppers and tomatillos.

Step 6

In a blender, combine the roasted tomatillos, peppers, garlic cloves, and a quarter of the cilantro bunch. Blend until smooth and set aside.

Step 7

Cut the pork shoulder into 1-inch cubes, removing any excess fat.

Step 8

In a large, heavy-bottomed pot, heat the olive oil over medium-high heat.

Step 9

Add the pork cubes and cook, turning frequently, until browned on all sides. Do this in batches if necessary to avoid crowding the pot.

Step 10

Remove the browned pork from the pot and set aside.

Step 11

In the same pot, add the diced onion and cook until translucent, about 5 minutes.

Step 12

Return the pork to the pot and add the blended tomatillo sauce, ground cumin, black pepper, and ground coriander. Stir to coat the pork evenly.

Step 13

Pour in the low-sodium chicken broth and bring the mixture to a boil.

Step 14

Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the pork is tender.

Step 15

Before serving, stir in the fresh lime juice and the remaining chopped cilantro.

Step 16

Serve hot with your choice of accompaniments such as low-sodium tortillas, brown rice, or quinoa.

Nutrition Facts

Serving size	(2290.2g)

Amount per serving	% Daily Value*
Calories	2502.8

Total Fat 138.4g	0%
Saturated Fat 42.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 800.5mg	0%
Sodium 846.4mg	0%
Total Carbohydrate 70.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 24.5g
Protein 228.0g	0%

Vitamin D 0IU	0%
Calcium 392.0mg	0%
Iron 16.5mg	0%
Potassium 5578.6mg	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: 51.1%

Protein: 37.4%

Carbs: 11.5%