Chile Verde Recipe

Name: Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes; 2 tablespoons vegetable oil (optional); 3 onions (2 lb. total), cut into 1/4-inch-thick wedges; 5 large cloves garlic, minced; 3 tablespoons ground cumin; 1 can (28 oz.) canned whole tomatoes; 1 3/4 cups chicken broth; 1 1/2 pounds Anaheim or poblano chiles (about 10), stemmed, peeled, and chopped (see notes); or 4 cans (7 oz. each) whole green chiles, chopped; 2 tablespoons chopped fresh oregano leaves; Salt and pepper; Chopped fresh cilantro; Lime wedges

Servings: persons

4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes
2 tablespoons vegetable oil (optional)
3 onions (2 lb. total), cut into 1/4-inch-thick wedges
5 large cloves garlic, minced
3 tablespoons ground cumin
1 can (28 oz.) canned whole tomatoes
1 3/4 cups chicken broth
1 1/2 pounds Anaheim or poblano chiles (about 10), stemmed, peeled, and chopped (see notes); or 4 cans (7 oz. each) whole green chiles, chopped
2 tablespoons chopped fresh oregano leaves
Salt and pepper
Chopped fresh cilantro
Lime wedges

1
In a 6- to 8-quart pan, combine pork with 1/3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.
2
Reduce heat to medium. If you have leftover pork fat in the pan, discard all but 3 tablespoons; if not, add oil. Add onion, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.
3
Return meat and any accumulated juices to pan. Add tomatoes and broth. Break up tomatoes with a spoon. Bring to a simmer, then reduce heat, cover, and simmer, 60 minutes.
4
Add chiles and oregano to pan. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Serve topped with cilantro leaves. Garnish with lime to squeeze over chile.

1634

kcal

Calories

Fat

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds boned pork shoulder (butt), fat-trimmed and cut into 2-inch cubes, 2 tablespoons vegetable oil (optional), 3 onions (2 lb. total), cut into 1/4-inch-thick wedges, 5 large cloves garlic, minced, and more.

Yes, Chile Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile Verde

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