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Pork Chile Verde

Pork Chile Verde

5
(1)

Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin, chili powder and lime juice for authentic Mexican flavor. Chile Verde is a staple in almost any Taqueria.  Typically made from tomatillos, our version uses green pepper as the base.  Pork shoulder simmers in the sauce until melt-in-your-mouth tender.   Delicious on its own with rice or tortillas, it also makes a great filling for tacos or burritos.

serves 6 people

Ingredients

cost per recipe: $11.85

The price is determined by the national average.

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon black pepper

  • 2

    pounds, boneless pork shoulder, cut into 1-inch pieces

  • 3

    tablespoons olive oil

  • 1

    extra large onion, chopped (about 1 1/2 cups)

  • 2

    medium green pepper, cut into 1-inch pieces (about 2 cups)

  • 2

    jalapeño pepper, seeded and chopped (about 2 tablespoons)

  • 3

    cloves garlic, minced

  • 2

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth

  • 1

    can (4.5 ounces) chopped green chiles, undrained

  • 1/2

    cup chopped cilantro

  • 1 1/2

    teaspoons ground cumin

  • 1

    teaspoon chili powder

  • 3/4

    teaspoon dried oregano leaves, crushed

  • 2

    tablespoons lime juice

view nutrition info

How to Make It

Step 1

Stir the flour, salt and black pepper in a large bowl.  Add the pork and toss to coat.

Step 2

Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat.  Add the pork to the saucepan in batches and cook until well browned, stirring occasionally.  Remove the pork from the saucepan.

Step 3

Reduce the heat to medium.  Heat the remaining oil in the saucepan.  Add the onion, green peppers and jalapeño peppers and cook for 5 minutes or until the vegetables are tender, stirring occasionally.  Add the garlic and cook and stir for 1 minute. 

Step 4

Stir the broth, green chiles, cilantro, cumin, chili powder and oregano in the saucepan.  Return the pork to the saucepan.  Reduce the heat to medium-low.  Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally.  Stir in the lime juice.  Serve topped with sour cream and additional fresh cilantro, if desired.

Recipe Tips

  • Serving Suggestion: This pork dish is delicious served over hot cooked yellow or red rice.
  • Ingredient Note: If you like your food on the spicy side, leave in some of the seeds when you chop the jalapeño peppers.
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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Chicken Broth

Swanson® Chicken Broth

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Ratings & Reviews

(1)
  • Gail M.

    December 10, 2013

    Wonderful flavor

    This recipe was really good. Super easy to make and the infused broth gives such depth of flavor. Totally reminded me of a restaurant dish. Used extra lean pork tenderloin in place of the pork shoulder. Added a bit of cornstarch at the end to thicken the sauce. Served with tortillas (like fajitas) with a some shredded lettuce, tomato and cheese along with the sour cream. Only thing I may change next time is add cumin instead of oregano to go along better with the Mexican flavors. Definitely a keeper.

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