Dinner at the Zoo · by Sara Welch★ 5.0 (23)
Chile Verde
NUTRITION · PER SERVING230M COOK
CAL 20%·PRO 69%
CARBS 10G10% OF CAL
3G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 24G55% OF CAL
7G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chunks of pork shoulder braised in a green tomatillo and chile sauce until tender. This Mexican classic is savory and moderately spiced, served as a hearty dinner main.
mainmexicansouppork🍪 sheet pan🔥 oven🌀 blender
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Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon vegetable oil
- 3 pounds pork shoulder (cut into 1 inch pieces)
- salt and pepper to taste
- 1 onion (peeled and diced)
- 1 tablespoon garlic (minced)
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano (Mexican oregano if possible)
- 1 1/2 pounds tomatillos (husks removed)
- 4 poblano peppers (cored and halved lengthwise, seeds and ribs removed)
- 2 jalapeno peppers (cored and halved lengthwise, seeds and ribs removed)
- 1 cup cilantro leaves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- cooking spray
- toppings for serving such as sour cream, cilantro and tortilla strips
At a glance
PER SERVING · TIME 230M
CAL 20%·PRO 69%
CARBS 10G10% OF CAL
3G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 24G55% OF CAL
7G SAT17G 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
- 20m
- Cook
- 3h 30m
- Sodium
- 764mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1068mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 764MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.