Chili Pepper Madness · by Mike Hultquist★ 5.0 (91)
Chili Verde Recipe
NUTRITION · PER SERVING165M COOK
CAL 17%·PRO 71%
CARBS 14G16% OF CAL
3G FIBER7G SUGAR3G OTHER
FAT 16G42% OF CAL
5G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich chili made with pork shoulder cooked low and slow in a verde sauce of roasted tomatillos and peppers. Tender meat infused with Mexican spices and herbs.
mainmexicansouppork⚙️ food processor🍪 sheet pan🥧 baking dish🍲 stockpot🔥 ovengluten free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds tomatillos (husked and rinsed)
- 2 poblano peppers (stemmed and sliced in half lengthwise)
- 3-4 jalapeno peppers (stemmed and sliced in half lengthwise)
- 2 tablespoons olive oil ((or vegetable oil or lard))
- 3 pound boneless pork shoulder (cubed (do bite sized cubes))
- 2 tablespoon green chili powder (optional (or use ancho powder, though it can affect the final "green" color))
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- 1 large onion (chopped (white or yellow))
- 4 cloves garlic (chopped)
- 1 tablespoon Mexican oregano
- ½ - 1 cup chicken stock
- ½ cup chopped cilantro
- Juice from 1 large lime
- Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
At a glance
PER SERVING · TIME 165M
CAL 17%·PRO 71%
CARBS 14G16% OF CAL
3G FIBER7G SUGAR3G OTHER
FAT 16G42% OF CAL
5G SAT11G 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
- 15m
- Cook
- 2h 30m
- Sodium
- 294mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1040mg
- Calcium
- 65mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 294MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.