Chile Verde (green chili) is a Mexican stew made with tender chunks of pork shoulder simmered in a green chile and tomatillo sauce.
Ingredients:
▢1 pound tomatillos husks removed and cut in half
▢6 cloves garlic
▢3 pounds pork shoulder trimmed of excess fat, cut into 1 to 2 inch pieces
▢2 teaspoons kosher salt
▢1 teaspoon black pepper
▢2 tablespoons olive oil
▢1 teaspoon oregano
▢1/2 medium onion diced
▢1 1/2 teaspoon ground cumin
▢4 cups chicken broth
▢1/2 cup chopped cilantro
▢1 jalapeno diced (optional)
▢8 ounces diced green chilies
INSTRUCTIONS
▢ Preheat oven to 325 degrees. Place tomatillos and garlic on a baking sheet and roast for 30 minutes.
▢ While the tomatillos are roasting, toss the pork with the salt in pepper. Heat olive oil over medium heat and brown pork in batches.
▢ Reserve 1 tablespoon of pan juices. Stir in onion and cumin. Cook 2 minutes. Return pork to the pot. Pour in chicken broth.
▢ After the tomatillos have roasted, place the tomatillos, peeled garlic and cilantro into blender (or use an immersion blender) and blend until smooth. Pour mixture into the soup. Add in diced jalapeno and green chilies. Cook uncovered for 1 1/2 hours. Stirring occasionally. Adjust seasoning with salt and pepper if needed.
▢ Serve as is or with rice and beans.
NOTES
Nutrition facts for estimation purposes only.
NUTRITION
Calories: 299kcal
Carbohydrates: 9g
Protein: 30g
Fat: 16g
Saturated Fat: 4g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Cholesterol: 96mg
Sodium: 1469mg
Potassium: 830mg
Fiber: 2g
Sugar: 5g
Vitamin A: 271IU
Vitamin C: 18mg
Calcium: 63mg
Iron: 3mg
