Ingredients for Chile Verde
- 2 lbs pork shoulder, cut into 2-inch cubes
- 4 cups chicken broth
- 1 large onion, chopped
- Jalapeno Peppers
- Tomatillo
- Tomatoes
- Poblano Chiles
- Flour
- Garlic Cloves
- Ground Cumin
- Salt And Pepper
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How to Make Chile Verde
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the pork shoulder and cook until browned on all sides.
- Add the chopped onion, garlic, and poblano peppers to the pot and cook until softened, about 5-7 minutes.
- Stir in the tomatillos, serrano peppers, cilantro, cumin, oregano, salt, and pepper. Cook for 5 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for at least 2 hours, or until the pork is very tender. For an even richer flavor, consider simmering for 3-4 hours.
- Once the pork is tender, use two forks to shred it directly in the pot. Stir to combine the shredded pork with the sauce.
- Taste and adjust seasoning as needed. Add more salt, pepper, or a squeeze of lime juice to your preference.
- Serve hot with Mexican rice, black beans, pico de gallo, and warm tortillas.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
20g
Fat
48g
Carbs
4g
