Pork The Mexican dish Chile Verde is savory and full of flavor. It has tender pork with a bright green sauce made from tomatillos, green peppers, and different spices. This food is spicy and comforting, and it goes well with rice, beans, or tortillas.
The rich, tangy flavors of the sauce soak into the soft pork, making a delicious meal that will become a family favorite. That’s right, you can make this dish on the stove or in a slow cooker, so you can make it however you like.
Ingredients:
For the Pork:
- 2 lbs pork shoulder (or pork butt), cut into 2-inch cubes
- 2 tbsp olive oil (for searing)
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- Salt and pepper, to taste
1. Get the pork ready:
In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat.
Add cumin, oregano, coriander, salt, and pepper to the pork cubes.
Cook the pork in groups, turning it over so that all sides are brown. Each batch should take five to seven minutes. Leave the pork that has been cooked alone.
2. Make the green chili sauce:
Set the chile verde sauce aside while the pork browns. Put the green peppers and tomatillos on a baking sheet and put it under the broiler to start. Put the tomatillos under the broiler for 5 to 7 minutes, or until they get a little browned and soft.
Put the tomatillos, peppers, garlic, cilantro, and onion that have been grilled into a blender or food processor. Put in the chicken stock, lime juice, and a little salt and pepper. If you need a thinner consistency, add more water and blend until smooth.
3. mix and cook:
If you want the onion and garlic to get soft, add them to the pot after the pork is cooked. Sauté for three to four minutes. Cover the pork with the chile verde sauce that has been mixed. Mix things together well.
Lower the heat, cover the pot, and cook on low for 1.5 to 2 hours, or until the pork is soft and the flavors have blended. If you’d rather make it slowly, put the ingredients in a slow cooker and set it to low for 6 to 8 hours.
4. Put out:
Taste the dish and add more salt, pepper, or lime juice if you think it needs it after the pork is soft and the sauce has thickened. Wraps, rice, or beans should be served with the Pork Chile Verde. It tastes great with salsa or guacamole on the side.
Also See: Air Fryer Quesadillas
| Nutrient | Amount per Serving |
|---|---|
| Calories | 330 kcal |
| Total Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 85mg |
| Sodium | 500mg |
| Total Carbohydrates | 10g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 32g |
| Vitamin A | 8% DV |
| Vitamin C | 35% DV |
| Calcium | 4% DV |
| Iron | 15% DV |
Can I make the Pork Chile Verde ahead of time?
Yes! The flavors in pork chili verde keep coming together the next day, making it taste even better. You can freeze food for up to three months or keep it in the fridge for three to four days.
Can I use a slow pot to make this?
Of course! After cooking the pork, just put everything else in the slow cooker and set it to low for 6 to 8 hours. The pork is very soft after cooking it this way.
Can I use some other kind of meat?
Yes! For a different taste, you can use beef, chicken, or even turkey instead of pork. Thighs of chicken work best because they are soft and juicy.
How do I change how spicy it is?
You can turn down the heat by taking out the chiles’ seeds and membranes, which are where most of the heat is. If you want more heat, you can also add more peppers or a spicy salsa.