Chile Verde Recipe
Indulge in the comforting flavors of this Chile Verde recipe, where tender slow-cooked pork meets zesty tomatillos and fresh herbs. With its vibrant green sauce and a perfect balance of spicy and tangy notes, this dish is a crowd-pleaser for family gatherings or cozy dinners. Serve it over rice, in tacos, or as a burrito filling for an unforgettable meal that brings warmth and happiness to your table.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 lbs pork shoulder, cut into chunks
- 1 lb tomatillos, husked and rinsed
- 1 cup fresh cilantro
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the Pork: Season pork shoulder with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Brown the pork on all sides until golden.
- Roast the Tomatillos: Preheat oven to 400°F (200°C). Spread tomatillos on a baking sheet and roast for 15-20 minutes until blistered.
- Blend the Sauce: Transfer roasted tomatillos to a blender with cilantro, onion, garlic, cumin, and chili powder. Blend until smooth.
- Simmer Together: Pour blended sauce over browned pork in the pot. Bring to a simmer; lower heat and cover. Cook for about 2 hours until pork is fork-tender.
- Shred and Serve: Shred the pork in the pot using two forks. Serve hot over rice or in warm tortillas.
- Enjoy! Garnish with extra cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
Keywords: For added depth of flavor, marinate pork overnight with spices. Substitute pork with chicken or beef for variations. Customize heat by adjusting the amount of chili powder used.