Tequila Pork Chile Verde

Infuse your next dinner with bold, zesty flavors by trying this Tequila Pork Chile Verde recipe—an irresistible twist on a classic Mexican dish. Tender chunks of seared pork shoulder are simmered to perfection in a vibrant tomatillo and roasted poblano sauce, richly seasoned with cumin, oregano, and a splash of tequila for an added depth of flavor. With hints of citrusy lime and fresh cilantro, each bite is a harmonious balance of smoky, tangy, and savory elements. This hearty one-pot meal is perfect for pairing with warm corn tortillas or fluffy white rice, making it a crowd-pleaser for weeknight dinners or gatherings. Ready in just over two hours, this recipe is well worth the wait for its melt-in-your-mouth texture and tantalizing taste.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds pork shoulder (boneless, cut into 1-inch cubes)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion (diced)
• 4 cloves garlic (minced)
• 1 medium jalapeño (diced, seeds removed for less heat)
• 2 medium poblano peppers (roasted, peeled, and chopped)
• 1 pound tomatillos (husked, rinsed, and halved)
• 3 cups chicken broth
• 0.333 cup tequila
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 cup fresh cilantro (chopped, plus extra for garnish)
• 2 tablespoons lime juice (freshly squeezed)
• 0 optional corn tortillas or rice (for serving)

Directions

Step 1

Season the pork shoulder cubes with salt and black pepper.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the pork in batches and sear until browned on all sides. Transfer the browned pork to a plate and set aside.

Step 3

In the same pot, add the diced onion and sauté for 5-7 minutes, or until softened and translucent.

Step 4

Add the minced garlic and diced jalapeño to the pot. Cook for an additional 1-2 minutes, stirring frequently, until fragrant.

Step 5

Meanwhile, roast the tomatillos under the broiler or in a hot skillet until they are slightly charred and softened. Add the roasted tomatillos and poblano peppers to a blender along with 1 cup of chicken broth. Blend until smooth.

Step 6

Return the browned pork to the pot. Pour in the tomatillo-poblano sauce, the remaining chicken broth, and the tequila.

Step 7

Stir in the cumin and oregano, then bring the mixture to a simmer. Reduce the heat to low, cover, and cook for 1.5-2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.

Step 8

Stir in the chopped fresh cilantro and lime juice. Taste and adjust seasoning with additional salt, if needed.

Step 9

Serve hot over rice or with warm corn tortillas. Garnish with extra cilantro, if desired.

Nutrition Facts

Serving size	2735.2 grams (2735.2g)

Amount per serving	% Daily Value*
Calories	3188

Total Fat 217.30g	279%
Saturated Fat 69.20g	346%
Polyunsaturated Fat 2.70g
Cholesterol 635mg	212%
Sodium 4617mg	201%
Total Carbohydrate 92.30g	34%
Dietary Fiber 21.10g	75%
Total Sugars 33.20g
Protein 186.70g	373%

Vitamin D 0IU	0%
Calcium 384mg	30%
Iron 18mg	98%
Potassium 5313mg	113%

*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: 63.7%

Protein: 24.3%

Carbs: 12.0%