Pork Chile Verde Recipe

Name: Pork Chile Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 2 lbs boneless pork shoulder, cut into 1-inch cubes; salt, to taste; black pepper, to taste; 1 cup low sodium chicken broth; 2 cups salsa verde; 1 medium onion, quartered; 1 large green bell pepper, chopped into large chunks; 2 cups small potatoes (optional); 8 corn tortillas or 8 flour tortillas; 2 limes, quartered

Servings: persons

1 tablespoon canola oil
2 lbs boneless pork shoulder, cut into 1-inch cubes
salt, to taste
black pepper, to taste
1 cup low sodium chicken broth
2 cups salsa verde
1 medium onion, quartered
1 large green bell pepper, chopped into large chunks
2 cups small potatoes (optional)
8 corn tortillas or 8 flour tortillas
2 limes, quartered

1
Heat oil in a large skillet on high.
2
Season the pork with salt and pepper.
3
Working in batches, add the pork cubes to the skillet and sear them on all sides until they're caramelized on the outside but still raw in the center.
4
(Don't overcrowd them or they'll steam, not brown.)
5
Transfer them to a slow cooker or dutch oven.
6
Add the broth to the hot skillet and use a wooden spatula to scrape up any crispy, flavorful bits of pork.
7
Pour the broth over the pork in the pot, and add the salsa verde, onion and bell pepper.
8
For a slow cooker: Cook for 4 hours on high or 8 hours on low, until the meat is extremely tender.
9
If you're including potatoes, cook them in the final hour if the heat is on low, or the final 40 minutes if the heat is on high.
10
For a dutch overn: Preheat oven to 300 degrees.
11
Cook for 2 hours.
12
If you're including potatoes, add them when 45 minutes are remaining.
13
Sqeeze lime wedges over stew, optional.
14
Serve with tortillas; can eat as tacos or as stew.

1532

kcal

Calories

Fat

181

Carbs

103

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 11 ingredients. The key ingredients include: 1 tablespoon canola oil, 2 lbs boneless pork shoulder, cut into 1-inch cubes, salt, to taste, black pepper, to taste, and more.

Yes, Pork 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.

Pork Chile Verde

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