Whole30 Chile Verde

Dive into the vibrant flavors of this Whole30 Chile Verde—a nourishing and flavorful dish that's perfect for a healthy lifestyle. Featuring tender, slow-cooked pork shoulder simmered with fire-roasted tomatillos, charred poblano and jalapeño peppers, and a fragrant blend of cumin and oregano, this recipe delivers bold, smoky flavors in every bite. The addition of fresh lime juice and cilantro at the end creates a bright, zesty finish that perfectly balances the rich, hearty stew. This paleo-friendly, dairy-free, and gluten-free recipe is oven-braised to perfection, ensuring melt-in-your-mouth pork and a deeply complex sauce. Serve this comforting chile verde on its own or pair it with cauliflower rice or a crisp salad for a satisfying Whole30-compliant meal that doesn't compromise on taste.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 2 seeded and chopped jalapeno peppers
• 2 seeded and chopped poblano peppers
• 1 pound, husked and quartered tomatillos
• 2 cups chicken stock
• 1 tablespoon lime juice
• 0.5 cup, chopped fresh cilantro
• 1 teaspoon cumin
• 1 teaspoon oregano

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.

Step 3

In a large Dutch oven or oven-safe pot, heat 1 tablespoon of olive oil over medium-high heat.

Step 4

Sear the pork cubes in batches until they are browned on all sides. Remove the pork and set aside.

Step 5

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

Step 6

Add the minced garlic, chopped jalapeno peppers, and poblano peppers. Sauté for an additional 3 minutes.

Step 7

Add the quartered tomatillos to the pot and cook until they are softened and slightly charred, approximately 5-7 minutes.

Step 8

Return the seared pork to the pot. Add the chicken stock, cumin, and oregano. Stir to combine.

Step 9

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Step 10

Bake in the oven for 2.5 hours, or until the pork is tender and the flavors are well blended.

Step 11

Remove the pot from the oven and carefully blend half of the mixture for a smoother texture, using either an immersion blender or by transferring it to a countertop blender. Ensure to leave some of the mixture chunky for added texture.

Step 12

Stir in the lime juice and chopped cilantro before serving.

Step 13

Taste and adjust seasoning with salt and pepper if needed.

Step 14

Serve hot, garnished with extra cilantro if desired.

Nutrition Facts

Serving size	(2805.2g)

Amount per serving	% Daily Value*
Calories	2721.9

Total Fat 145.1g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 843.1mg	0%
Sodium 5694.9mg	0%
Total Carbohydrate 88.4g	0%
Dietary Fiber 22.8g	0%
Total Sugars 37.2g
Protein 252.2g	0%

Vitamin D 0IU	0%
Calcium 443.0mg	0%
Iron 20.3mg	0%
Potassium 6212.1mg	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: 48.9%

Protein: 37.8%

Carbs: 13.3%