Isabel Eats · by Isabel Orozco-Moore★ 4.7 (413)
Pork Chile Verde
NUTRITION · PER SERVING195M COOK
CAL 28%·PRO 75%
CARBS 12G8% OF CAL
3G FIBER6G SUGAR2G OTHER
FAT 42G67% OF CAL
13G SAT30G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Authentic chile verde with tender pork shoulder simmered in a roasted tomatillo and green chile salsa. Served over rice for a traditional Mexican meal.
mainmexicanpork🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven🌀 blenderdairy freegluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Cooking spray or olive oil, (for greasing)
- 12-16 ounces tomatillos, (husked and rinsed)
- 3 jalapeño peppers, (stemmed)
- 2 large poblano peppers, (stemmed)
- 1 serrano pepper, (stemmed)
- 2 medium onions, (halved)
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 ½ pounds boneless pork shoulder, (cut into bite sized chunks)
- kosher salt and black pepper, (to taste)
- 2 tablespoons lime juice ((about 1 lime))
- ⅓ cup chopped cilantro
At a glance
PER SERVING · TIME 195M
CAL 28%·PRO 75%
CARBS 12G8% OF CAL
3G FIBER6G SUGAR2G OTHER
FAT 42G67% OF CAL
13G SAT30G 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
- 2h 55m
- Sodium
- 229mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 334mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 229MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.