Food Faith Fitness · by Amelia Mapstone★ 5.0 (1)
Chile Verde
NUTRITION · PER SERVING180M COOK
CAL 17%·PRO 57%
CARBS 8G9% OF CAL
2G FIBER0G ADDED5G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 22G57% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked pork shoulder in a vibrant sauce of charred tomatillos, chiles, and peppers. A authentic Mexican stew, savory and slightly spicy, served in bowls.
mainmexicansouppork⚙️ food processor🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound tomatillos (husked and halved)
- 3 poblano peppers (seeded and halved)
- 2 jalapeño peppers (seeded and halved)
- 2 1/2 pounds pork shoulder (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1/2 cup fresh cilantro (chopped)
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 180M
CAL 17%·PRO 57%
CARBS 8G9% OF CAL
2G FIBER0G ADDED5G INTRINSIC1G OTHER5G TOTAL SUGAR
FAT 22G57% OF CAL
6G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h 30m
- Sodium
- 449mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 850mg
- Calcium
- 37mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 449MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.