Chile Verde Recipe
Pork simmered in a homemade tomatillo sauce with onions and bell peppers, served with rice, beans, & your choice of flour or corn tortillas
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Ingredients
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Main Ingredients
Spices and Seasonings
Serving Accompaniments
Method
Preparation of Ingredients
- 1
Prepare the Tomatillo Sauce
Remove the husks from the tomatillos, rinse them under cold water, and cut them in half.
- 2
Chop Vegetables
Dice the onion, bell pepper, and garlic cloves.
- 3
Cut the Pork
Cut the pork shoulder into 1-inch cubes.
Cooking the Chile Verde
- 4
Brown the Pork
In a large pot over medium-high heat, add a tablespoon of oil and brown the pork cubes on all sides. This should take about 5-7 minutes.
- 5
- 6
Add Tomatillos and Broth
Add the halved tomatillos and chicken broth to the pot, stirring to combine.
- 7
Season the Mixture
Stir in the cumin, oregano, salt, and black pepper. Bring the mixture to a simmer.
- 8
Simmer
Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, until the pork is tender.
- 9
Finish with Lime Juice
Once the pork is tender, stir in the lime juice and taste to adjust seasoning if necessary.
Serving the Dish
- 10
Prepare Rice and Beans
While the pork is simmering, cook the rice according to package instructions and heat the canned black beans in a small pot.
- 11
Warm Tortillas
Warm the flour or corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 12
Plate the Chile Verde
Serve the Chile Verde over rice, with black beans on the side, and warm tortillas.
