Authentic Mexican Chile Verde

$To make this dish, you need key ingredients for real flavor. Here’s what you need: - 3 pounds tomatillos, husked and rinsed - 4 jalapeño peppers, stems removed - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon vegetable oil - 2 cups low-sodium chicken broth - 1 teaspoon ground cumin - Salt and pepper to taste - 2 pounds pork shoulder, cut into 1-inch cubes These ingredients create a rich and savory base that is essential. The tomatillos give a tangy flavor. The jalapeños add a nice heat. The pork shoulder makes the dish hearty and filling. To enhance your Chile Verde, consider adding these garnishes and sides: - Fresh cilantro, chopped, for garnish - Lime wedges, for serving - Warm corn tortillas on the side These additions bring freshness and a nice crunch. The lime gives a zesty kick that brightens the dish. If you can't find tomatillos, try using green tomatoes. They will give a similar taste but may be less tangy. For the jalapeños, you can use serrano peppers for more heat. If you need a meat-free option, use mushrooms or jackfruit instead of pork. They provide texture and soak up the flavors well. {{ingredient_image_1}} First, gather your tomatillos and jalapeños. You will need 3 pounds of tomatillos and 4 jalapeños. Husk the tomatillos and rinse them well. This helps remove any dirt. Next, place them in a large pot. Add enough salted water to cover the tomatillos and jalapeños. Boil them for about 10 to 15 minutes. You want them soft and tender. After boiling, drain the water and let them cool slightly. Once the tomatillos and jalapeños cool, it’s time to blend. Transfer them to a blender. Add 1 chopped medium onion and 3 cloves of minced garlic. Blend until the mixture is smooth. This sauce will be the heart of your Chile Verde. Set the sauce aside for later. Now, let’s prepare the pork shoulder. Cut 2 pounds of pork shoulder into 1-inch cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once hot, add the pork cubes. Sear them on all sides until they turn brown. This should take about 8 to 10 minutes. Browning adds great flavor to your dish. After searing, transfer the pork to a large pot. Pour in the blended tomatillo sauce. Add 2 cups of low-sodium chicken broth. Stir in 1 teaspoon of ground cumin, and season with salt and pepper to taste. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours. Stir occasionally, and add more broth if needed. You want the pork to be tender and the flavors to blend well. When finished, taste it and adjust the seasoning if necessary. To make your Chile Verde shine, focus on fresh ingredients. Use ripe tomatillos and peppers. The sweetness of ripe tomatillos balances the heat from the jalapeños. Mix in ground cumin; it adds warmth. Taste as you go and adjust seasoning. This keeps your dish vibrant and full of flavor. Cooking time is key for tender pork. Simmer your Chile Verde on low heat. This allows flavors to meld. Aim for 1.5 to 2 hours of simmering. Check the pork for tenderness. If it’s still tough, keep simmering. Always adjust the heat to avoid burning. Avoid using unripe tomatillos; they can taste sour. Do not rush the searing process for the pork. Browning adds depth. Watch the heat; too high can burn your sauce. Lastly, don’t skip tasting. Adjust seasoning to ensure balance in flavor. Pro Tips Use Fresh Tomatillos: Fresh tomatillos will yield a vibrant flavor and the best texture for your Chile Verde. Look for firm, green tomatillos with a bright husk. Customize Heat Level: Adjust the number of jalapeños to control the spice level. For a milder version, remove the seeds and membranes before blending. Let It Rest: After cooking, let the Chile Verde sit covered for about 15 minutes before serving. This allows the flavors to meld even further. Pair with Sides: Serve your Chile Verde with warm tortillas, rice, or beans to complement the dish and enhance the overall meal experience. {{image_2}} You can use various meats for Chile Verde. Pork shoulder is popular, but beef works too. Try using chuck roast for a rich flavor. Chicken thighs also taste great in this dish. Each meat adds its own twist to the recipe. Just be sure to adjust cooking times for different meats. If you want a meat-free option, swap the pork for vegetables. Use hearty veggies like mushrooms or zucchini. You can also include beans for protein. Cook them in the same sauce for flavor. This way, you still enjoy the savory taste of Chile Verde without meat. Different regions in Mexico put their spin on Chile Verde. In some areas, people add potatoes for a filling dish. Others like to use green chili peppers instead of jalapeños. The blend of spices can also vary. These local twists make the dish unique. Explore these variations to find your favorite! After enjoying your Chile Verde, let it cool to room temperature. Then, transfer it to an airtight container. Store the container in the fridge. Leftover Chile Verde stays fresh for about three to four days. Make sure to label the container with the date you cooked it. This way, you won't forget how long it's been in there. If you want to save Chile Verde for later, freezing is a great option. First, cool it just like before. Then, pour it into freezer-safe bags or containers. Remember to leave some space at the top, as liquids expand when frozen. When stored properly, it can last for up to three months in the freezer. Write the date on the bag or container to keep track. To reheat your Chile Verde, you can use a pot on the stove. Heat it over medium-low heat, stirring occasionally. If it's too thick, add a bit of chicken broth or water. For microwave reheating, place it in a microwave-safe bowl. Cover it loosely and heat in short bursts. Stir in between to ensure even warming. Taste and adjust the seasoning if needed before serving. Chile Verde has deep roots in Mexican cuisine. It dates back to ancient times. The dish showcases fresh tomatillos and green chilies, common in many regions. Mexican families often make this dish for gatherings. Each cook adds their own twist, creating a rich tradition. You can tell when Chile Verde is done by checking the pork. It should be tender and easy to shred. The sauce will thicken and deepen in color. The flavors blend well together. You can taste and adjust seasonings if needed. Yes, you can use other peppers! If you want less heat, try poblano or Anaheim peppers. For more spice, consider serrano peppers. Just keep in mind that the flavor will change slightly. Experimenting with different peppers can make your dish unique. Serve Chile Verde with warm corn tortillas for scooping. You can also add rice or beans on the side. Fresh lime wedges and chopped cilantro enhance the flavors. Some enjoy it with a side of guacamole, too. These sides create a complete and satisfying meal. Chile Verde combines key ingredients and careful steps. I shared tips for perfect flavor and how to avoid mistakes. You can try various meats and vegetarian options to suit your taste. Storing leftovers helps ensure you enjoy this dish later. Now you have the knowledge and tools to make a great Chile Verde. Explore different variations and have fun cooking! Enjoy every bite and share your experience.$

Authentic Mexican Chile Verde

A flavorful Mexican dish made with tomatillos, jalapeños, and tender pork shoulder, perfect for serving with tortillas.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

3 pounds tomatillos, husked and rinsed
4 pieces jalapeño peppers, stems removed
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 cups low-sodium chicken broth
1 teaspoon ground cumin
to taste salt and pepper
2 pounds pork shoulder, cut into 1-inch cubes
for garnish fresh cilantro, chopped
for serving lime wedges

Instructions

Start by boiling the tomatillos and jalapeño peppers in a large pot of salted water for about 10-15 minutes or until they are soft. Drain and set aside to cool slightly.
Once cooled, transfer the tomatillos and jalapeños to a blender. Add chopped onion and minced garlic, and blend until smooth. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the pork shoulder pieces and sear them on all sides until browned, about 8-10 minutes.
Once browned, transfer the pork to a large pot. Pour in the blended tomatillo mixture and chicken broth. Stir in the ground cumin, and season with salt and pepper.
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally and add more broth or water if needed.
Once cooked, taste and adjust seasoning if necessary.
Serve the Chile Verde in bowls, garnished with fresh chopped cilantro and lime wedges on the side.

Notes

Serve with warm corn tortillas on the side for scooping and garnish with additional cilantro for a pop of color.

Keyword chile verde, pork, simmer, spicy, tomatillos