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.
cost per recipe: $11.87
The price is determined by the national average.
tablespoons all-purpose flour
teaspoon kosher salt
teaspoon black pepper
pounds, boneless pork shoulder, cut into 1-inch pieces
tablespoons olive oil
extra large onion, chopped (about 1 1/2 cups)
medium green pepper, cut into 1-inch pieces (about 2 cups)
jalapeño pepper, seeded and chopped (about 2 tablespoons)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
can (4.5 ounces) chopped green chiles, undrained
cup chopped cilantro
teaspoons ground cumin
teaspoon chili powder
teaspoon dried oregano leaves, crushed
tablespoons lime juice
Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
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.
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.
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.