Name: Pork Chile Verde
Prep time: 20 min
Cook time: 3 h 25 min
Total time: 3 h 45 min
Cuisine: Mexican
Ingredients: 1 pound fresh tomatillos husked and rinsed; 4 large poblano peppers stems removed; 2 medium jalapeno peppers stems removed; 1 medium serrano pepper stems removed; 8 cloves garlic peeled; 4 tablespoons neutral cooking oil with high-smoking point plus more if needed; Salt to taste; 1 cup fresh cilantro leaves; 1 large lime freshly squeezed; 1 cup chicken broth; 3 ½ pounds boneless pork shoulder trimmed of excess fat and cut into 1 inch cubes; Salt and pepper to taste; 2 tablespoon neutral cooking oil with high-smoking point; 1 large onion diced; 2 teaspoons ground cumin preferably Mexican oregano; 1 tablespoon dried oregano (preferably Mexican oregano); 2 cups chicken broth plus more if needed; Mexican rice or flour tortillas warmed; Radishes thinly sliced; Lime wedges; Cilantro chopped; Green onions sliced; Cotija or queso fresco crumbled; Avocado sliced

Ingredients

Scale

1 pound fresh tomatillos husked and rinsed
4 large poblano peppers stems removed
2 medium jalapeno peppers stems removed
1 medium serrano pepper stems removed
8 cloves garlic peeled
4 tablespoons neutral cooking oil with high-smoking point plus more if needed
Salt to taste
1 cup fresh cilantro leaves
1 large lime freshly squeezed
1 cup chicken broth
3 ½ pounds boneless pork shoulder trimmed of excess fat and cut into 1 inch cubes
Salt and pepper to taste
2 tablespoon neutral cooking oil with high-smoking point
1 large onion diced
2 teaspoons ground cumin preferably Mexican oregano
1 tablespoon dried oregano (preferably Mexican oregano)
2 cups chicken broth plus more if needed
Mexican rice or flour tortillas warmed
Radishes thinly sliced
Lime wedges
Cilantro chopped
Green onions sliced
Cotija or queso fresco crumbled
Avocado sliced

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Instructions

Preheat your broiler to high.
On a baking sheet, toss the tomatillos, poblano peppers, jalapeños, serrano pepper, and garlic with the oil and a pinch of salt. Spread them in a single layer without parchment paper to avoid burning.
Broil until charred and softened, about 10-12 minutes, turning halfway through. Keep a close watch to prevent burning, removing garlic if it blacks too soon.
Transfer the roasted vegetables to a heatproof bowl and cover with plastic wrap. Allow them to steam for 10 minutes.
Peel the skin off the poblanos, serranos, and jalapeños, discarding seeds if you prefer a milder flavor. Place the peppers, garlic, and tomatillos into a blender and include pan juices.
Add cilantro, lime juice, and chicken broth, blending until smooth. Adjust salt taste and set aside.

Notes

This dish can be served with Mexican rice or flour tortillas to enhance the meal.
Adjust the number of jalapeños and serrano peppers according to your spice preference.
Make sure to check the garlic while broiling to ensure it doesn’t burn.

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 32g
Cholesterol: 90mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.