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Pork Chile Verde

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This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor infused broth, green chiles and fresh cilantro. It’s a mouthwatering stew that simply can’t be beat!

serves 6 people

Ingredients

cost per recipe: $9.89

The price is determined by the national average.

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon kosher salt

  • 1/2

    teaspoon ground black pepper

  • 2

    pounds boneless pork shoulder, cut into 1 " pieces

  • 3

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 2

    medium green pepper, cut into 1 " pieces

  • 1

    fresh poblano chile, seeded and cut into 1 " pieces (about 1 cup)

  • 2

    jalapeño pepper, seeded and chopped (about 2 tbsp.)

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 3

    cloves garlic, minced

  • 2

    cups Swanson® Swanson® Mexican Tortilla Flavor Infused Broth

  • 1

    can (4.5 ounce) green chiles, undrained

  • 1/2

    cup chopped fresh cilantro

  • 1/3

    cup sour cream

view nutrition info

How to Make It

STIR flour, salt and black pepper in bowl.  Add pork and toss to coat. HEAT 1 tbsp. oil in 4-qt. saucepan over medium-high heat.  Add pork to saucepan in batches and cook until well browned.  Remove pork from saucepan. REDUCE heat to medium.  Heat remaining oil in saucepan.  Add onion, green peppers, poblano chile, jalapeño peppers and oregano and cook 5 min. or until vegetables are tender, stirring occasionally.  Add garlic and cook and stir 1 min.  STIR broth, green chiles and cilantro in saucepan.  Return pork to saucepan.  Reduce heat to medium-low.  Cook, uncovered, 1 hr. or until pork is fork-tender.  Serve with sour cream and additional fresh cilantro.
Step 1

STIR flour, salt and black pepper in bowl.  Add pork and toss to coat.

Step 2

HEAT 1 tbsp. oil in 4-qt. saucepan over medium-high heat.  Add pork to saucepan in batches and cook until well browned.  Remove pork from saucepan.

Step 3

REDUCE heat to medium.  Heat remaining oil in saucepan.  Add onion, green peppers, poblano chile, jalapeño peppers and oregano and cook 5 min. or until vegetables are tender, stirring occasionally.  Add garlic and cook and stir 1 min. 

Step 4

STIR broth, green chiles and cilantro in saucepan.  Return pork to saucepan.  Reduce heat to medium-low.  Cook, uncovered, 1 hr. or until pork is fork-tender.  Serve with sour cream and additional fresh cilantro.

Recipe Tips

  • Serving Suggestion: This pork dish is delicious served over hot cooked yellow or red rice.

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Made With
Swanson® Swanson® Mexican Tortilla Flavor Infused Broth

Swanson® Swanson® Mexican Tortilla Flavor Infused Broth

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