Chile Verde Recipe (Green Chili)

Course: Dinner, Soup

Cuisine: Mexican

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: bowls

Calories: 384kcal

Tomatillos, green chili peppers, and pork cook together for the most delicious bowl of Chile verde!

Preheat oven to 400°F.
Arrange the tomatillos, jalapeños, and poblanos on a large baking sheet lined with aluminum foil.
13 tomatillos, 4 jalapeño peppers, 2 poblano peppers
Add 1 tablespoon olive oil, ½ teaspoon salt, and pepper, and toss until the vegetables are coated.
2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
Roast in the oven for 15 minutes until the edges are slightly charred.
Trim the fat from the pork. Then, slice it into cubes.
3 pounds boneless pork shoulder
Add the tomatillos, jalapeños, poblanos, onion, and garlic to a blender or food processor. Blend until smooth.
1 onion, 4 cloves garlic
Add 1 tablespoon of olive oil to a Dutch oven set over medium heat.
Once heated, add in the pork cubes and sprinkle with ½ teaspoon salt and the oregano. Brown the pork on all sides.
½ teaspoon dried oregano
Pour in the green sauce and chicken broth. Stir to combine.
1 cup low-sodium chicken broth
Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot, and cook for 20 minutes.
Top with fresh cilantro and cotija cheese.
Chopped fresh cilantro, Cotija cheese
Serve with lime wedges.
Lime weges

To protect your skin and eyes from burns, you may wish to wear disposable gloves while working with the peppers.

Storage: Store chile verde in an airtight container or Ziplock bag in the refrigerator for up to 3 days or in the freezer for up to 3 months.