Ingredients for Ultimate Pork Chile Verde
- Pork Roast
- 2 tablespoons vegetable oil
- Yellow Onions
- Garlic Cloves
- Sea Salt
- Ground Cumin
- 4 cups chicken broth
- Poblano Chiles
- Jalapeno Peppers
- Yellow Bell Peppers
- 1 lb tomatillos, husked and rinsed
- Cilantro Leaf
- Pepper
- Flour Tortillas
- Monterey Jack Cheese
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How to Make Ultimate Pork Chile Verde
- In a large bowl, combine dried chiles with enough hot water to cover; let soak for 30 minutes, until softened.
- Meanwhile, season the pork cubes with salt and pepper.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork cubes in batches, ensuring not to overcrowd the pot. Set aside.
- Remove chiles from soaking water, drain, and puree in a blender with garlic, onion, cumin, oregano, salt, and pepper until smooth.
- Add the chile puree to the pot, stirring to coat. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
- Add chicken broth, potatoes, and browned pork back to the pot. Return to a simmer, cover, and cook for another hour.
- While the pork is simmering, prepare the tomatillos: Heat olive oil in a separate pan. Add tomatillos and serrano peppers, season with salt, and cook for 5-7 minutes, or until slightly softened.
- Add the tomatillo mixture to the pot and cook for an additional 30 minutes, or until the pork is very tender and the potatoes are cooked through.
- Garnish with fresh cilantro before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
21g
Fat
58g
Carbs
8g
