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pot of pork chile verde next to individual serving on wooden table
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5 from 1 vote

Pork Chile Verde

Made with pork shoulder, roasted tomatillos, poblano and jalapeno peppers, Pork Chile Verde is hearty, New Mexican comfort food.
Prep Time15 minutes
Cook Time3 hours 45 minutes
Total Time4 hours
Course: Main Course
Cuisine: American
Servings: 10
Author: Mary Younkin

Ingredients

  • 4 pounds boneless pork shoulder trim excess fat and cut into 1-inch pieces
  • 2 tablespoons light flavored olive oil
  • 1 tablespoon kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1 large yellow onion chopped into ½-inch pieces, about 1½ cups
  • 6 cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 3 cups water
  • 1 tablespoon chicken base
  • 2 pounds fresh tomatillos husks removed
  • 4 fresh poblano chiles sliced in half with stem and seeds removed
  • 2 fresh jalapeno peppers sliced in half with stem and seeds removed
  • ½ bunch fresh cilantro

Instructions

  • Warm the oil in a Dutch oven over high heat. Add the pork and season generously with 1-2 teaspoons of salt and about a teaspoon of pepper on all sides. Brown the pork on all sides, and then remove from the pot and set aside in a bowl.
  • Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook for about a minute until fragrant. Return the pork to the pot, sprinkle with cumin and oregano. Stir to coat and add the water and chicken base.
  • Reduce heat to medium-low, cover, and simmer for about 3 hours.
  • While the pork is cooking, set the oven to BROIL and place a rack in the center of the oven. Lightly oil a baking sheet and set aside.
  • Wash and pat dry the tomatillos. Slice in half and place them cut-side down on the baking sheet. Wash and pat dry the peppers. Slice them in half and remove the stems and seeds.
  • Place in the oven and broil for about 7-10 minutes or until browned. Combine the peppers, tomatillos, and any juices on the pan in the blender along with the cilantro. Puree until combined.
  • When the pork has been cooking for 3 hours and is almost tender, pour the tomatillo mixture over the pork, cover again, and cook an additional 30-90 minutes until the pork pieces can be pulled apart with a gentle tug. (The pork should not be soft enough to shred.)

Nutrition

Calories: 296kcal | Carbohydrates: 8g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 109mg | Sodium: 921mg | Potassium: 971mg | Fiber: 2g | Sugar: 4g | Vitamin A: 144IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 3mg