pork chile verde

Make this amazing recipe for Mexican Pork Stew (AKA Pork Chile Verde) with very little prep or effort from you - just let the Instant Pot do all the work!

Mexican Pork Stew

pork butt

Tomatillos (husks removed)

Jalapeño Peppers

poblano peppers

Garlic

Onion (chopped)

Cumin

Cilantro

Fish Sauce

Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.

Put pork and all sauce ingredients into an Instant Pot, starting with the vegetables at the bottom.

Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.

Sprinkle the pork with the cumin and salt, mix it slightly.

Close and cook on high for 30 minutes with natural release.

Remove pork chunks carefully with tongs. The meat is falling apart at this stage so you have to be a little careful.

Put in cilantro and fish sauce, and using an immersion blender, puree the veggies until there aren&#x27;t any big chunks of veggies left.

Put back the pork and enjoy!

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)

Chile Verde Recipe

tomatillos, (husked and rinsed (about 6 tomatillos))

jalapenos, (stems removed)

poblano peppers, (stems removed)

serrano pepper, (stem removed)

medium onions, (chopped (about 2 cups))

garlic

cooking oil

pork

salt and pepper, (to taste)

water

lime juice

cilantro

Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.

Remove the baking sheet from the broiler and cover with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as you can. At this point, you can also remove the seeds from any of the peppers if you don&#039;t want it too spicy. 

Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use.

For the chile verde

Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.

Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, lower the heat to simmer and cook for 2 to 3 hours, until the pork is tender.

Add the water, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary.

For the pork

This Green Chile recipe, a.k.a. Pork Green Chili or Chile Verde, is SO easy and delicious, with clever shortcuts making it simple to whip up. You&#039;ll love the succulent, fork-tender pork in a tangy green stew.

Green Chile (Award-Winning Pork Green Chili Recipe)

lbs pork shoulder or pork loin

½ tsp kosher salt (divided use)

tbsp avocado oil oil

onion

tbsp minced garlic

green salsa (salsa verde)

chicken broth (see notes)

green chiles

tsp cumin

¼ tsp ground coriander (optional)

Sour cream, cilantro

Season the 2 lbs of pork shoulder or pork loin with 1 tsp of kosher salt.

Prepare the Pork

Heat 2 tbsp of olive or vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the pork and sear until all sides are browned. Remove the pork from the pot and set aside.

Sear the Pork

In the same pot, add another 1 tbsp oil, plus onion and remaining ½ tsp salt. Sauté, stirring to scrape up browned bits on the bottom of the pot, until it turns translucent.

Stir in garlic, cumin and coriander (if using) and cook for another minute until fragrant.

Sauté Aromatics

Pour in one 16-ounce jar of green salsa (salsa verde) and 2 cups of chicken broth.

Add the 4-ounce can of diced green chiles.

Add Liquids and Spices

Return the seared pork to the pot.

Bring the mixture to a boil, then lower the heat to a simmer.

Cover and cook for 2 to 2 1/2 hours, or until the pork is tender and can be easily pulled apart.

Cook the Pork

Taste and add additional salt if needed.

If you like, you can also shred the pork into smaller pieces at this point.

Add Final Touches

https://content.jwplatform.com/videos/9iZNQdLo.mp4

This Chile Verde, or Green Chili, is SO easy and delicious, with clever shortcuts making it simple to whip up. You'll love the succulent, fork-tender pork in a tangy green stew.

Chile Verde (Authentic Pork Green Chili)

Tomatillos and chilies, garlic and cilantro blend to make the perfect sauce for tender pork in this easy Paleo + Whole30 crockpot pork chile verde recipe.

Crockpot Pork Chile Verde (Paleo, Whole30 + Keto)

lb tomatillos, husked and cut half ((about 10 tomatillos))

poblano peppers, cut half and seeds removed

jalapeno peppers,

tbsp avocado oil

salt and pepper

onion, quartered

limes

tsp chili powder

tsp red pepper flakes

salt

oregano

Salt and pepper

lb pork butt

greens ((romaine, spinach, etc.))

rice ((optional))

Note: You can prepare the sauce in advance, just complete steps 2-5 below and store the sauce in an airtight container in the fridge until you are ready to throw everything in the slow cooker.

Preheat your oven to 400 degrees. Another note: If you want to get an extra smoky flavor, you can roast your tomatillos and peppers on a grill instead of the oven.

Prepare the tomatillos, poblano and jalapeño peppers as noted and place them in a bowl. Toss with oil and a couple of generous pinches of salt and pepper.

Place the tomatillos and peppers cut side down on a baking sheet (or grill) and roast for 30 minutes. You want everything to develop a nice char on the outside, that's what gives the sauce the smoky flavor.

Next, place the roasted veggies in a blender. Add in the remaining sauce ingredients except salt and pepper and blend into a smooth consistency. Taste and add any salt and pepper to your liking.

Place the pork butt or shoulder in your crockpot. Pour the chile verde sauce on top of the pork. Cook on low for 8-10 hours.

When the pork is almost done and you are ready to eat. Prepare the rice if you are having it.&nbsp;

Remove pork from the crockpot and shred the pork with 2 forks, removing any excess fat.

Spoon a generous amount of the sauce over the pork for serving. Serve pork over a bed of greens and rice (optional). Or, you can use for tacos! Enjoy!

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Mexican Pork Stew

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Top 4 pork chile verde recipes from across the web

The most viewed pork chile verde recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Pork Stew

Chile Verde Recipe

Green Chile (Award-Winning Pork Gre...

Crockpot Pork Chile Verde (Paleo, W...

The most viewed pork chile verde recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine