Pork Chile Verde

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 473.9
  • Total Fat: 19.0 g
  • Cholesterol: 144.3 mg
  • Sodium: 1,226.9 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 57.0 g

View full nutritional breakdown of Pork Chile Verde calories by ingredient
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Number of Servings: 10


    4 lbs. pork butt or loin , trimmed of fat and cut into 2" cubes
    2 tsps. salt
    1 tsp. freshly ground pepper
    Flour for dredging
    1/4 cup vegetable oil
    3 yellow onions, chopped
    2 bell peppers, chopped
    2 Anaheim or Poblano chiles, seeded and cut into 1" cubes
    2-3 jalapenos, seeds removed and finely chopped
    3 garlic cloves, finely chopped
    1 1/2 lbs. tomatillos, roasted, peeled and chopped
    1 TBS. dried oregano
    2 tsps. ground cumin
    2 TBS. coriander seeds, crushed and soaked in a scan amount of water
    2 bay leaves
    1 bunch of cilantro, cleaned and chopped
    4 cups chicken stock or broth


Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks in small batches. Brown on all sides.

Take pork out of pan and place in a wide soup pot. Discard fat from pan; add onions and bell peppers to pan and sweat over moderate heat, stirring often, until veggies are limp. Add all the chiles and cook an additional 3 to 4 minutes. Next add garlic and cook 2 minutes more.

Add the sauteed veggies, chopped tomatillos, herbs, and cilantro to soup pot. Cover with broth and bring to a boil. Reduce to simmer and cook uncovered for 2 to 3 hours. Adjust seasonings as needed.

Number of Servings: 10

Recipe submitted by SparkPeople user TOPAZTOO.

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