How to Make Chile Verde Stew with Pork and Tomatillos - A Step-by-Step Guide

If you're looking for a delicious and hearty stew to warm you up on a cold night, look no further than this Chile Verde Stew with Pork and Tomatillos. This traditional Mexican dish is packed with bold flavors and tender chunks of pork, making it a comforting and satisfying meal that your whole family will love.

Chile Verde, which translates to "green chili" in Spanish, is a popular dish in Mexican cuisine. It is known for its tangy and slightly spicy flavor, thanks to the use of tomat...

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Ingredients

  • 3 ½ pounds pork tenderloin, cut into 1/2-inch cubes
  • ½ cup all-purpose flour, or as needed
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil, divided
  • ¾ pound fresh tomatillos, husks removed and halved
  • 4 cloves garlic, minced
  • 2 medium onion, chopped
  • 2 cups chicken broth
  • ½ tablespoon ground cumin
  • ½ teaspoon chopped fresh oregano
  • 1 bay leaf
  • ½ pound serrano chile peppers, seeded and chopped
  • ½ pound green chile peppers, seeded and chopped
  • 1 jalapeno pepper, seeded and chopped
  • ⅛ cup chopped fresh cilantro

Information

  • Prep Time: 45 mins
  • Cook Time: 40 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Dust pork cubes in flour and season with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown pork in the hot oil, about 5 minutes. Set aside. Place tomatillos and garlic cloves into a baking pan.
  • Broil tomatillos and garlic in the preheated oven for 7 minutes. Turn off the broiler and let rest in the oven for 15 minutes. Remove from the oven and let cool enough to handle, about 10 minutes. Mince roasted garlic.
  • Heat remaining tablespoon oil in a pot over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add browned pork, chicken broth, minced garlic, cumin, oregano, and bay leaf; reduce heat to low and let simmer.
  • Mix roasted tomatillos, serrano peppers, green chile peppers, and jalapeno pepper together in a bowl. Add to the pot. Continue to simmer over low heat until pork is tender and an instant-read thermometer inserted into the center of a cube reads at least 145 degrees F (63 degrees C), about 20 minutes. Stir in cilantro and remove bay leaf before serving.
  • Nutrition

    281 cal.

    • Total Fat: 9g
    • Saturated Fat: 2g
    • Cholesterol: 87mg
    • Sodium: 385mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 3g
    • Total Sugars: 6g
    • Protein: 34g
    • Vitamin C: 90mg
    • Calcium: 33mg
    • Iron: 3mg
    • Potassium: 862mg