Chile verde
Chile verde, from above
Non vegNew Mexico and Northern Mexico

Chile verde

Pork braised in tangy roasted tomatillo and green chilli sauce. Green, juicy, spoonable.

150 minTime
38 gProtein each
mediumSpice
Salsa verde stew2 chapters · 1 min read

Make it your way

Grandma's wayPork braised in roasted tomatillo and chilli sauce.
The original
611kcalsame
38 gproteinsame
4 gfibresame
150minutessame

Chile verde.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pork1.2 kg shoulder, cubed
Tomatillo700 g, husked
Poblano pepper2
Jalapeño2 to 3
Onion1 large
Garlic6 cloves
Cumin powder (ground cumin)1 tsp
Dried oregano1 tsp
Chicken stock (chicken broth)2 cups
Coriander leaves (cilantro)a handful
Cooking oil (vegetable oil)1½ tbsp
Lemon1 lime
Saltto taste

Method

5 steps
  1. 1Broil tomatillos, poblanos, jalapeños, onion and garlic until charred.
  2. 2Peel poblanos and blend all with coriander.
  3. 3Brown pork in batches.
  4. 4Add salsa, stock, cumin and oregano. Simmer 1 1/2 hours until tender.
  5. 5Finish with lime and salt.
Serve it like this

Spoon into bowls with rice and beans, or into warm tortillas with onion and coriander.

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Make it a meal

What goes with Chile verde: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mexican rice35 min
Bread or rice Tortillas de maíz30 min
On the side Frijoles refritos45 min
On the side Salsa macha20 min
To drink Agua de jamaica20 min
Something sweet Jericalla60 min
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