Nothing Like Chile Verde

Dive into the bold and comforting flavors of "Nothing Like Chile Verde," a hearty Mexican-inspired stew that’s as satisfying as it is vibrant. Featuring tender, slow-simmered chunks of seasoned pork shoulder bathed in a smoky, tangy green sauce made from roasted tomatillos, poblano peppers, and a hint of jalapeño heat, this dish is a flavor-packed masterpiece. The addition of aromatic garlic, fresh cilantro, and a splash of lime brightens the rich, savory broth, while simple spices like cumin and oregano enhance every bite. Perfectly suited for family dinners or meal prep, this chile verde is versatile—serve it over fluffy rice, wrap it in tortillas for tacos, or spoon it into burritos. With its balance of bold flavors and melt-in-your-mouth texture, this dish is destined to be a regular on your dinner table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless, trimmed, and cut into 1-inch cubes)
• 1.5 pounds tomatillos (husks removed and rinsed)
• 2 poblano peppers
• 1 jalapeños
• 1 large onion (diced)
• 4 garlic cloves
• 1 cup cilantro (chopped, plus extra for garnish)
• 2.5 cups chicken broth
• 3 tablespoons olive oil (divided)
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 lime (juiced)

Directions

Step 1

Start by roasting the tomatillos, poblano peppers, and jalapeño. Preheat your oven to 450°F (230°C). Place the tomatillos, poblano peppers, and jalapeño on a baking sheet and roast for 15 minutes, turning halfway through, until they are charred and softened.

Step 2

Once roasted, remove the skins from the poblano peppers and jalapeño (optional for a smoother sauce). Set the roasted vegetables aside to cool slightly.

Step 3

In a blender, combine the roasted tomatillos, poblano peppers, jalapeño, garlic, cilantro, and lime juice. Blend until smooth and set the sauce aside.

Step 4

Season the cubed pork shoulder with salt, pepper, ground cumin, and dried oregano. Toss to coat evenly.

Step 5

In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Working in batches, sear the pork on all sides until browned. Remove the seared pork and set it aside.

Step 6

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and cook until softened and translucent, about 5 minutes.

Step 7

Stir in the blended green sauce and cook for 2 minutes to deepen the flavor.

Step 8

Return the seared pork to the pot and add the chicken broth. Stir to combine, bringing the mixture to a gentle simmer.

Step 9

Lower the heat, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the flavors have melded together.

Step 10

Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

Step 11

Serve the Chile Verde warm, garnished with extra cilantro. It pairs beautifully with rice, tortillas, or as a filling for tacos and burritos.

Nutrition Facts

Serving size	2781.2 grams (2781.2g)

Amount per serving	% Daily Value*
Calories	3096

Total Fat 231.50g	297%
Saturated Fat 71.20g	356%
Polyunsaturated Fat 0.00g
Cholesterol 635mg	212%
Sodium 2576mg	112%
Total Carbohydrate 90.10g	33%
Dietary Fiber 23.90g	85%
Total Sugars 44.60g
Protein 185.70g	371%

Vitamin D 0IU	0%
Calcium 357mg	27%
Iron 19mg	107%
Potassium 6026mg	128%

*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: 65.4%

Protein: 23.3%

Carbs: 11.3%