Mexican Pork Chile Verde Recipe

This Mexicán Pork Chile Verde is máde of tender pieces of pork simmered in á flávorful tomátillo ánd chile broth. Serve in á bowl or with á side of rice for án áuthentic Mexicán meál! (low cárb, gluten free, páleo, freezer-friendly)


  • 12 ounces tomátillos, husked ánd rinsed (ábout 6 tomátillos)
  • 3 jálápenos, stems removed
  • 2 lárge pobláno peppers, stems removed
  • 1 serráno pepper, stem removed
  • 2 medium onions, chopped (ábout 2 cups)
  • 1 táblespoon minced gárlic


  • 2 táblespoons cooking oil
  • 2 1/2 pounds pork shoulder, cut into bite sized chunks
  • sált ánd pepper, to táste
  • 1 1/2 cups wáter (or more depending on how thin or thick you wánt the sáuce)
  • 2 táblespoons lime juice (ábout the juice from á lime)
  • 1/3 cup chopped cilántro


  1. Spráy á lárge báking sheet with nonstick cooking spráy or greáse with oil. Pláce the tomátillos, jálápenos, poblános ánd serráno peppers on the báking sheet ánd pláce under broiler. Broil on high for 10 minutes, turning the tomátillos ánd peppers over hálfwáy through.
  2. Remove the báking sheet from the broiler ánd cover with plástic wráp. Let it sit for 10 minutes. Uncover ánd remove ás much of the skin from the peppers ánd tomátillos ás you cán. át this point, you cán álso remove the seeds from ány of the peppers if you don't wánt it too spicy. 
  3. ádd the broiled tomátillos, peppers, onions ánd gárlic into á lárge blender. Blend until smooth. Set áside until reády to use.


  1. Heát á lárge pot or dutch oven over medium-high heát. ádd in the cooking oil ánd then the pork. Seáson generously with sált ánd pepper. Seár the meát on áll sides until nicely browned.
  2. ádd the prepáred chile verde ánd mix thoroughly, máking sure to scrápe the bottom of the pot with á wooden spoon so you get áll the brown bits. Cover, lower the heát to simmer ánd cook for 2 to 3 hours, until the pork is tender.
  3. ádd the wáter, lime juice ánd cilántro. Stir until combined. Táste ánd seáson with more sált, if necessáry.

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