Mexican Pork Chile Verde
This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal. Low carb, gluten free, paleo.
This Mexican Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl or with a side of rice for an authentic Mexican meal. Low carb, gluten free, paleo.
- 1 tablespoon minced garlic
- 1/3 cup chopped cilantro
- salt and pepper (to taste)
- 2 tablespoons cooking oil
- 12 ounces tomatillos (husked and rinsed (about 6 tomatillos))
- 3 jalapenos (stems removed)
- 2 large poblano peppers (stems removed)
- 1 serrano pepper (stem removed)
- 2 medium onions (chopped (about 2 cups))
- 2 1/2 pounds pork shoulder (cut into bite sized chunks)
- 1 1/2 cups water ((or more depending on how thin or thick yo
- 2 tablespoons lime juice ((about the juice from a lime))
- Carbohydrate 6.82722020601799 g
- Cholesterol 100.64080709375 mg
- Fat 29.4261195622288 g
- Fiber 1.64594796779682 g
- Protein 25.4418626730112 g
- Saturated Fat 9.36295901612949 g
- Serving Size 1 1 people (234g)
- Sodium 114.210050470035 mg
- Sugar 5.18127223822118 g
- Trans Fat 2.90245212791762 g
- Calories 397 calories
Step-by-step
- Ingredients: 1 tablespoon minced garlic, 1/3 cup chopped cilantro, salt and pepper (to taste), 2 tablespoons cooking oil, 12 ounces tomatillos (husked and rinsed (about 6 tomatillos)), 3 jalapenos (stems removed), 2 large poblano peppers (stems removed), 1 serrano pepper (stem removed), 2 medium onions (chopped (about 2 cups)), 2 1/2 pounds pork shoulder (cut into bite sized chunks), 1 1/2 cups water ((or more depending on how thin or thick yo, 2 tablespoons lime juice ((about the juice from a lime))
Sear the pork shoulder in a heavy-bottomed Dutch oven in small batches to avoid crowding the pan, which creates steam instead of the deep brown crust required for proper sauce depth. High thermal mass cookware maintains steady heat levels when cold meat is introduced, preventing the temperature drop that causes boiling rather than frying. Cut the pork into uniform two-inch cubes so each piece renders its intramuscular fat at an identical rate during the simmer phase.
Roast the tomatillos, jalapeños, poblano peppers, and serrano pepper under a broiler until their skins blister completely and char black in patches. A rimmed baking sheet lined with heavy-duty aluminum foil simplifies cleanup while catching the liquid released as the nightshades collapse under direct radiant heat. Peel away the charred skins carefully under cool running water or let them steam trapped inside a covered bowl for ten minutes to loosen the outer layers efficiently.
Blend the roasted vegetables with fresh cilantro, minced garlic, and lime juice until completely smooth to establish a vibrant green base that suspends the pork as it cooks down. Adjust the liquid ratio by adding water incrementally until the mixture reaches a consistency similar to heavy cream before returning the meat to the pot. Simmer the combined ingredients uncovered over low heat so excess moisture evaporates steadily, concentrating the capsaicin heat and herbal aromatics.
Boiling the meat too vigorously at any point will tighten the muscle fibers and squeeze out moisture, resulting in chalky, stringy protein chunks that refuse to soften. Maintain a gentle bubble where only an occasional pocket of air breaks the surface to allow collagen to convert into gelatin slowly. Cool leftovers rapidly in shallow containers within two hours of cooking before transferring them to airtight storage containers for up to four days.
