Pork Chile Verde
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
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.
