Main Dishesclosetcooking
Chile Verde
A Mexican style pork stew in a tasty salsa verde that is slowly braised until the pork melts into your mouth!
👥 8 Servings⏱️ Prep & Cook: 5h⏳ Prep: 4h 45m🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- blender
- pan
- dutch oven
- oven
- slow cooker
📝 Preparation Steps
1
Place the tomatillos, peppers (cut sides down), onion and garlic on a baking sheet and broil until the skins are all blistered and black before pureeing in a blender along with the cilantro and setting aside.
tomatillos, husks removed and washed2 poundsgarlic4 clovescilantro, loosely packed1 cupcup cilantro, chopped1/4
2
Heat the oil in a large heavy bottom sauce pan or dutch oven over medium-high heat and brown the pork on all sides before setting aside.
oil (or bacon grease)2 tablespoons
3
Either add the broth, cumin, oregano, pork and tomatillo sauce, bring to a boil, reduce the heat to a simmer, covered, over medium-low until the pork is falling apart tender, about ⏱️ 2-3 hour, OR transfer to a preheated 350F/180C oven and roast, covered, until the pork is falling apart tender, about ⏱️ 2-3 hour, OR trsansfer the ingredients to a slow cooker and cook on low for ⏱️ 8-10 hours or on high for ⏱️ 4-5 hours.
oregano2 teaspoons
4
Remove from heat and season with soy sauce (or salt)
soy sauce (or fish sauce, or salt to taste)1 tablespoon
Nutrition Facts
calories
Calories 401
fat Content
Fat 25g
fiber Content
Fiber 2g
sugar Content
Sugars 6g
sodium Content
Sodium 117mg
protein Content
Protein 31g
trans Fat Content
Trans 0.1g
cholesterol Content
Cholesterol 105mg
carbohydrate Content
Carbs 10g
saturated Fat Content
Saturated 7g
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