Pork chile verde isn’t a dish that’s on most Americans’ radar, but it should be. Tender pieces of pork stewed in a lively, slightly spicy broth studded with vegetables—what could be better than that? Add a few warm tortillas, a hunk of lime, and a cerveza, and you’re halfway to Mexico with a huge grin on your face.
460 calories, 24 g fat (8 g saturated), 620 mg sodium
1 Tbsp canola oil
2 lb boneless pork shoulder, cut into 1″ cubes
Salt and black pepper to taste
1 cup low-sodium chicken broth
1 bottle salsa verde (15 oz) (Salsa verde is a mild salsa made from tangy tomatillos and onions. It’s perfect for tacos and eggs.)
1 medium onion, quartered
1 large green bell pepper, chopped into big chunks
2 cups small marble or fingerling potatoes (optional)
8 corn tortillas
2 limes, cut into quarters
How to Make It
- Heat the oil in a large skillet or sauté pan over high heat.
- Season the pork with salt and pepper.
- Working in batches, add the pork to the skillet and sear on all sides until caramelized on the outside but still raw in the center (don’t overcrowd the pork or it will steam, not brown).
- Transfer to a slow cooker.
- Add the broth to the hot skillet and use a wooden spoon to scrape up any crispy, flavorful bits of pork.
- Pour the broth over the pork, along with the salsa verde, onion, and bell pepper.
- Set the slow cooker to high and cook for 4 hours (or low and cook for 8), until the pork is extremely tender. If using the potatoes, add them to the pot in the final hour of cooking.
- Serve the pork in bowls with the stewed vegetables, along with a ladle of the cooking liquid.
- Have hot corn tortillas and lime hunks on hand for makeshift tacos.
Eat This Tip
Extra chile verde is an infinite source of inspiration and deliciousness. Start at breakfast: Warm up a small bowl of the leftovers and top with two gently poached eggs. For lunch, serve a scoop over a bowl of black beans and fresh avocado. For dinner, chop the meat and the vegetables and stuff into warm corn tortillas. Top with the stewy liquid, cheese, and raw onion for first-class enchiladas.
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