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The Ultimate Homemade Chile Verde Recipe: A Savory Expedition

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Prep Time 25 minutes
Cook Time 3 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 186
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ lbs tomatillos
  • 2 jalapeno peppers
  • 4 Poblano peppers
  • 2 green bell peppers
  • 1 bunch cilantro, chopped
  • 1 tsp cumin
  • 6 cloves garlic
  • 1½ tsps salt
  • Pepper to taste
  • 1 3½ -4 pounds pork shoulder or butt, cut into 1-2 inch cubes
  • 3 tbsp extra virgin olive oil, plus extra
  • 2 medium white or yellow onions. chopped
  • 2 cups chicken broth, plus extra

Method
 

  1. Stem, seed, and cut peppers in pieces; remove husks from tomatillos. Rinse well.
  2. In a blender or food processor, add tomatillos, peppers, garlic, cilantro, salt, and cumin and pulse until ingredients are mixed well and remaining pieces are small.In a large saucepan, brown pork cubes in olive oil, a few at a time. Repeat until all pork cubes are brown. Remove from pan and set aside.
  3. Cook onions until tender. Return pork to the pan; add tomatillo sauce, and 2 cups of chicken broth. Mix well.
  4. Bring to a boil and cook for about 1 minute then reduce to a simmer. Cook, uncovered, until pork is tender, about 2-3 hours. Adjust salt and pepper as needed.

Nutrition

Serving: 1gCalories: 186kcalCarbohydrates: 13gProtein: 13gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 35mgSodium: 696mgPotassium: 649mgFiber: 4gSugar: 7gVitamin A: 487IUVitamin C: 89mgCalcium: 39mgIron: 2mg

Notes

For a soupier consistency, add up to an additional 2 cups of chicken broth. Adjust salt and pepper as desired.

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