Chile Verde (pork) – a wholesome delicacy

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Last winter in Mexico, I found myself hesitant to try an authentic version of this pork green chile Recipe (sometimes misspelled as green pepper), not sure if it deviates from my usual preference beef or chicken exist Soup and stews. However, with limited choices on the menu, I decided to take the plunge and I was pleasantly surprised. It was so good I just had to recreate it at home!

This delicious dish shares cooking techniques with traditional shredded pork and uses similar seasonings to the following dishes green saucewhile still offering unique and distinct flavors that set it apart from the classics Red chili.The balance of flavors really shines through Mexico food (We all know how much I love Mexican food). Don’t be intimidated by the cooking time on this chile verde recipe—it’s basically hands-off!

Ingredients and Substitutions

This section explains how to choose the best chile verde ingredients, what each ingredient does in the recipe, and substitution options.For measurements see Recipe card below.

• olive oil – For searing and sautéing. You can also use avocado oil or your favorite neutral cooking oil.
• pork – I recommend using boneless pork shoulder because of its tender and juicy texture, but other options like pork loin or pork butt will also work. Cut into 1-inch cubes.
• yellow onion – Feel free to use other types of onions such as white, red, or even shallots for subtle flavor variations. Whatever type of onion you use, dice it.
• garlic – I used fresh minced garlic, but you can also use 2 tsp canned garlic.
• tomatillos – These are the main flavors of Chile Verde! Also known as “green tomatoes” or “shell tomatoes,” they are actually different from green tomatoes and there’s no really good substitute. Look for hard, bright green varieties with intact shells and a slightly sticky texture. Cut them into quarters.
• green pepper – Use both at the same time poblano pepper The jalapeños add layers of smoke, mild heat, and a strong kick. You can substitute other green chiles here, such as Serrano or Anaheim chiles, but the flavor and heat may vary. Remove the seeds (or leave them in for extra spice – they’re the spiciest part!) and dice the peppers.
• spices – Simple combination cumin powder, dried oreganoand sea salt (or kosher salt will also work). I find I don’t need black pepper as cayenne pepper already provides enough spice, but you can add it if you like.
• chicken soup – I use low sodium chicken broth, so if you use the regular sodium variety, you may need to adjust the salt. Chicken broth is also good.
• lime juice – Adds a refreshing citrus flavor.Fresh lime juice tastes best, but bottled Just for convenience.
• fresh cilantro – complements the flavor of the chile verde, but you can also garnish with chipotle slices or diced avocado.

How to Make Chile Verde

This section shows how to make green pepper pork, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including quantities and temperatures, see Recipe card below.

1. Fry the pork. Heat the olive oil in a large pot dutch oven Use medium-high heat. Add the diced pork in a single layer and fry on both sides. Remove and set aside.

Tip: Cook in batches if necessary.

If using a smaller pan, you may need to sear the pork in two batches so it browns evenly. Avoid overcrowding the pot.

2. Sauté the onions. Reduce heat to medium. Add onions and sauté until soft and starting to brown.

3. Cook the paste and green chilies. Add minced garlic, tomatillos, poblanos, and jalapenos. Cook until the paste starts to soften.
4. simmer. Add cumin, oregano, salt and broth. Bring chile greens to a boil, cover and cook until tomatoes are tender.
5. mix. use immersion blender Pulse sauce mixture a few times until mostly smooth.

6. Cook again. Return pork to pot. Add more broth and lime juice. Stir well, cover, and simmer until the pork shreds easily with a fork.

Tip: Add more broth if needed.

If chile verde is too thick, add 1/2 cup more broth. This is usually not needed, but it can help if the heat is too high and too much liquid evaporates during the simmer.

7. decorate. Serve hot, garnished with fresh cilantro.

Variation: Make it in the slow cooker!

Follow the steps above to step 5, then transfer the mixture from the Dutch oven to the slow cooker, add the pork, and cook on low until the pork is tender, about 8 hours.

Storage instructions

• Shop: Let the pork chile greens cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.
• Meal Preparation: Because the flavors meld and intensify over time, this dish is perfect for whipping up a quick, easy lunch.
• Reheat: Transfer to a saucepan or microwave-safe dish and heat gently, stirring occasionally, until heated through.
• freeze: Cool and transfer to a freezer-safe dish or zip-top bag and store in the refrigerator for up to 3 months. Thaw in the refrigerator overnight or submerge the bag in cold water on the counter and reheat.

What to Serve with Chilean Pork Verde

This chile verde recipe is a one-pot meal on its own, but you can also serve it with other Mexican dishes! Try these ideas:

More Mexican Soup Recipes

If you like hearty, spicy, comforting meals like this Pork Chile Greens recipe, try some of my other Mexican-inspired soups and stews:

Chile Verde (pork)

Make this Pork Chile Greens recipe with tender pork, tomatoes, peppers, and spices for a satisfying, flavorful Mexican meal. Easy to make!

Prepare: 15 minute

chef: 2 Hour 30 minute

All: 2 Hour 45 minute

Serving size: 8 (Adjust according to recipe proportion)

raw material

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instruct

Click on the time in the instructions below to start the kitchen timer while cooking.

1. Heat the olive oil in a large pot dutch oven Use medium-high heat.

2. Add pork in a single layer and fry on both sides, approx. 4 minutes per side. (You may need to cook in batches if using a smaller pot.) Remove pork and set aside.

3. Reduce heat to medium.Add onions and saute until fragrant 5-7 minutesuntil softened and starting to brown.

4. Add garlic, tomatoes, poblano peppers, and jalapeño peppers.Cook for approx. 5 minutesuntil the paste begins to soften.

5. Add cumin, oregano and salt. Pour in 1 cup broth. Mix well.Bring to a boil over high heat, cover the pot and cook for about 10 minutesor until tomatoes are tender.

6. use immersion blender Pulse mixture a few times until mostly smooth.You can also transfer the mixture to blender or food processor and mix.

7. Return pork to pot. Add remaining 1 1/2 cups chicken broth and lime juice.Stir evenly, cover the pot and simmer over low heat 1 1/2 to 2 hoursuntil the pork shreds easily with a fork.

8. If chili is too strong, add 1/2 cup more broth. (This is usually not necessary, but it can help if the heat is too high and too much liquid evaporates during the simmer.)

9. Serve hot, garnished with fresh cilantro.

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Recipe Notes

Serving size: 1 cup

This portion size makes a great appetizer. A full meal doubles.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 217

fat 8.2 grams

protein 27.3 grams

total carbohydrates 8.2 grams

net carbs 5.9 grams

fiber 2.3 grams

sugar 4.3 grams

Nutritional facts are provided as a courtesy. Have questions about calculations or why you’re getting different results?Please see our nutrition policy.

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