Chile Verde Pork
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pork simmered in a rich, bold Mexican green chile sauce with onions, carrots, and warm spices. Savory and deeply flavored. Serve over rice or in tortillas with fresh toppings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 boneless pork loin (NOT pork tenderloin, about 3 ½ to 4 pounds)
- 2 teaspoons kosher salt
- 1 tablespoon canola oil
- 1/2 cup chicken stock or water or light beer
- 4 carrots (scrubbed, halved lengthwise if large, and cut into thin coins)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon ground chile powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 16 ounces prepared salsa verde (I used Herdez)
- 1 10-ounce can green enchilada sauce (I used Herdez)
- 1 4-ounce can chopped green chiles
- Flour or corn tortillas (warmed)
- Plain Greek yogurt or sour cream
- Pickled Onions
- Chopped fresh cilantro
- Diced avocado
- Crumbed queso fresco or feta
- Thinly sliced radishes
- Lime wedges
At a glance
PER SERVING · TIME 270M
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
- 4h
- Sodium
- 1383mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1014mg
- Calcium
- 115mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.