Pork Chile Verde
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pork chile verde is a hearty New Mexican stew of tender pork shoulder braised with roasted tomatillos, poblano, and jalapeño peppers. Comforting and aromatic, it's traditionally served with rice or tortillas.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 4 pounds boneless pork shoulder (trim excess fat and cut into 1-inch pieces)
- 2 tablespoons light flavored olive oil
- 1 tablespoon kosher salt (divided)
- 1 teaspoon freshly ground black pepper (divided)
- 1 large yellow onion (chopped into ½-inch pieces, about 1½ cups)
- 6 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 3 cups water
- 1 tablespoon chicken base
- 2 pounds fresh tomatillos (husks removed)
- 4 fresh poblano chiles (sliced in half with stem and seeds removed)
- 2 fresh jalapeno peppers (sliced in half with stem and seeds removed)
- ½ bunch fresh cilantro
At a glance
PER SERVING · TIME 240M
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
- 3h 45m
- Sodium
- 1635mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 368mg
- Calcium
- 56mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.