Pork Chile Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons vegetable oil3 pounds pork stew meat, trimmed of fat and cut into 1 1/2-inch chunks2 teaspoons kosher salt, plus more to taste1 large onion, sliced4 garlic cloves, coarsely chopped4 large poblano chiles, cut into 1-inch pieces, with seeds4 cups lower-sodium chicken broth1 1/2 pounds tomatillos, husked, rinsed, and cut into quarters18 6-inch corn tortillas1/2 cup coarsely chopped fresh cilantro
From "You Can Trust a Skinny Cook," By Allison Fishman
1. Heat the oil in a large pot over medium-high heat. Season the pork with salt, add to the pot, and cook in batches until brown, about 3 minutes per side. Be sure not to crowd the pan, and repeat until all the pork is cooked. Set the pork aside on a plate.
2. Add the onion, garlic, and chiles to the pot and reduce the heat to medium. Cook, stirring up any browned bits from the bottom of the pan, until the onion has softened, about 6 minutes.
3. Return the pork to the pot and add the broth and tomatillos. Bring the stew to a simmer. Cook, stirring occasionally, until the tomatillos have fallen apart and you can cut the pork with the side of a wooden spoon, about 1 hour.
4. While pork is simmering, cut two of the tortillas into 1/2-inch pieces and add to the stew. Just before serving, heat the remaining tortillas according to package directions.
5. Remove the stew from the heat and stir in the cilantro. Taste and adjust for seasoning. Serve with the warm tortillas.
Serving Size: 1 1/4 cups stew with 2 tortillas
1. Heat the oil in a large pot over medium-high heat. Season the pork with salt, add to the pot, and cook in batches until brown, about 3 minutes per side. Be sure not to crowd the pan, and repeat until all the pork is cooked. Set the pork aside on a plate.
2. Add the onion, garlic, and chiles to the pot and reduce the heat to medium. Cook, stirring up any browned bits from the bottom of the pan, until the onion has softened, about 6 minutes.
3. Return the pork to the pot and add the broth and tomatillos. Bring the stew to a simmer. Cook, stirring occasionally, until the tomatillos have fallen apart and you can cut the pork with the side of a wooden spoon, about 1 hour.
4. While pork is simmering, cut two of the tortillas into 1/2-inch pieces and add to the stew. Just before serving, heat the remaining tortillas according to package directions.
5. Remove the stew from the heat and stir in the cilantro. Taste and adjust for seasoning. Serve with the warm tortillas.
Serving Size: 1 1/4 cups stew with 2 tortillas
Nutritional Info Amount Per Serving
- Calories: 356.1
- Total Fat: 20.4 g
- Cholesterol: 87.8 mg
- Sodium: 1,664.8 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.8 g
- Protein: 27.7 g
Member Reviews
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IMEATINGWELL
The nutritionals must be inaccurate (a misprint or something), because a pork stew couldn't have 56.6 calories per serving. - 7/9/11
Reply from GUEST_CHEF (7/9/11)
The nutritional information has been updated. Sorry for the confusion!