Mexican
Pork Chile Verde
Pork Chile Verde is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 2.5 lb pork shoulder
- 2 lb tomatillos
- 2 poblano peppers
- 2 jalapenos
- 1 white onion
- 5 garlic cloves
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 3 cups chicken broth
- 1/2 cup chopped cilantro
- 2 limes
- 12 corn tortillas
- 2 tbsp olive oil
- 1.5 tsp salt
How to cook it
- Cut the pork into large cubes, season with salt, and brown in the olive oil in a heavy pot, then set aside.
- Roast the tomatillos, poblanos, jalapenos, and half the onion under the broiler until charred, then peel the poblanos.
- Blend the charred vegetables with the garlic, cumin, oregano, and cilantro into a green sauce.
- Return the pork to the pot with the sauce and broth and bring to a gentle simmer.
- Cover and braise until the pork is fork-tender and the sauce has thickened, about 90 minutes.
- Brighten with lime juice and serve with warm corn tortillas.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pork Chile Verde carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Grains, Vegetables, and Meat or fish
- How this was set
- Hand audited
When to cook it
Pork Chile Verde takes about 120 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on pork, tomatillo, and poblano.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.