Mexican
Pork Chile Verde
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Pork Chile Verde is Mexican home cooking, eaten at dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Cut the pork into large cubes, season with salt, and brown in the olive oil in a heavy pot, then set aside.
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Roast the tomatillos, poblanos, jalapenos, and half the onion under the broiler until charred, then peel the poblanos.
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Blend the charred vegetables with the garlic, cumin, oregano, and cilantro into a green sauce.
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Return the pork to the pot with the sauce and broth and bring to a gentle simmer.
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Cover and braise until the pork is fork-tender and the sauce has thickened, about 90 minutes.
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Brighten with lime juice and serve with warm corn tortillas.
Watch how to cook Pork Chile Verde
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Mexican dinner is a plate rather than a single dish. These are the courses that normally sit beside Pork Chile Verde, read from the same composition Dinejot builds a real meal from.
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The protein alongside
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Pork Chile Verde carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 550 kcal
- Protein
- 32 g
- Carbs
- 26 g
- Fat
- 35 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 780 mg
- Saturated fat
- 11 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Pork Chile Verde takes about 120 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at dinner. It is at its best in the fall and winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.