Yucatan Pork Chile Recipe

Name: Yucatan Pork Chile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper; 2 tablespoons vegetable oil or lard; 2 cups medium dice yellow onion; 2 cups medium dice fresh poblanos; 1/2 cup minced garlic; 2 cups peeled and small diced yucca; 2 cups quartered tomatillos; 2 cups orange juice; 2 bottles dark Mexican beer (Negro Modelo); 1 teaspoon cumin seed, toasted and ground; 1/2 cup chopped fresh cilantro; Crema, for garnish; Tomato salsa, for garnish; Seasoned corn tortilla shards, for garnish; Cilantro sprigs, for garnish

Servings: persons

1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper
2 tablespoons vegetable oil or lard
2 cups medium dice yellow onion
2 cups medium dice fresh poblanos
1/2 cup minced garlic
2 cups peeled and small diced yucca
2 cups quartered tomatillos
2 cups orange juice
2 bottles dark Mexican beer (Negro Modelo)
1 teaspoon cumin seed, toasted and ground
1/2 cup chopped fresh cilantro
Crema, for garnish
Tomato salsa, for garnish
Seasoned corn tortilla shards, for garnish
Cilantro sprigs, for garnish

1
In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat.
2
Transfer the meat to a bowl with a slotted spoon or a pair of tongs.
3
Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently.
4
Add the garlic and continue for 2 more minutes.
5
Add the yucca, tomatillos, orange juice, beer and cumin.
6
Bring to a boil.
7
Turn the heat down to a simmer, add the pork, and cover.
8
Stew the meat, stirring and skimming off fat occasionally for 2 hours.
9
During the last 10 minutes of cooking, stir in the cilantro.
10
The stew should be thick.
11
Add water if it gets too dry.
12
Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper, 2 tablespoons vegetable oil or lard, 2 cups medium dice yellow onion, 2 cups medium dice fresh poblanos, and more.

Yes, Yucatan Pork Chile falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Yucatan Pork Chile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions