CHILE VERDE RECIPE -

This Mexican Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl with rice and beans for a traditional Mexican meal!

For the pork

▢2 tablespoons cooking oil
▢2 ½ pounds 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

INSTRUCTIONS:

Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapeños, poblanos, and serrano peppers on the baking sheet and place under the broiler. Broil on high for 10 minutes, flipping the vegetables over halfway through.
Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy.
Add the tomatillos, peppers, onions, and garlic into a large blender and blend until smooth. Set aside until ready to use.
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the pork and season generously with salt and pepper. Sear the meat on all sides until nicely browned.
Stir in the blended salsa verde, scraping the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, reduce the heat to low, simmer, and cook for 2 to 3 hours until the pork is tender.
Stir in the lime juice and cilantro. Taste and season with more salt, if needed.

Nutrition Inforrmation:

Serving: 1/8th of recipe Calories: 383kcal (19%) Carbohydrates: 10g (3%) Protein: 30g (60%) Fat: 26g (40%) Saturated Fat: 9g (45%) Polyunsaturated Fat: 5g Monounsaturated Fat: 9g Cholesterol: 92mg (31%) Sodium: 127mg (5%) Potassium: 739mg (21%) Fiber: 3g (12%) Sugar: 4g (4%) Vitamin A: 1000IU (20%) Vitamin C: 22.3mg (27%) Calcium: 20mg (2%) Iron: 0.9mg (5%)