Pork Chile Verde Stew

Name: Pork Chile Verde Stew
Total time: 90 min
Yield: 1 serving
Ingredients: 1.5 tomatillos; 1 clove garlic; 0.25 serrano pepper; 0.25 medium white onion; 0.5 jalapeño; 0.5 poblano peppers; 0.75 tbsp olive oil; Kosher salt, to taste kosher salt; Freshly ground black pepper, that taste freshly ground black pepper; 227.5 g boneless pork shoulder; 0.35 L water; 0.25 lime; 3.75 g fresh coriander

90 min1 servings

Your daily targets

Per serving

Energy

719 kcal

Carbs

7 g

Fat

51 g

Protein

53 g

Watch it being made

Note: this video may include multiple recipes. Wait for the dish you selected to appear.

Ingredients

tomatillos
6 tomatillos, husked
garlic
1 clove
serrano pepper
1 serrano pepper, seeded and halved lengthwise
medium white onion
1 medium white onion, quartered
jalapeño
2 jalapeños, seeded and diced
poblano peppers
2 poblano peppers, seeded and halved lengthwise
olive oil
0.8 tbsp
kosher salt
Kosher salt, to taste
freshly ground black pepper
Freshly ground black pepper, that taste
boneless pork shoulder
228 g
water
0.4 L
lime
Juice of 1 lime
fresh coriander
4 g

Instructions

1
Turn the broiler on high. Line a baking sheet with parchment paper or aluminum foil.
2
Place the tomatillos, garlic, serrano, onion, jalapeños, and poblanos on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper, then toss to coat evenly.
3
Broil the vegetables for 5–7 minutes, or until lightly charred.
4
Transfer the broiled vegetables to a blender and blend until smooth.
5
Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the pork shoulder pieces to the pot and season with salt and black pepper. Sear the pork until opaque, about 5 minutes.
6
Pour in the chile verde sauce, water, and lime juice. Cover, reduce the heat to low, and simmer for 1 hour, or until the pork is fully cooked through. Season the stew with salt and pepper to taste.
7
Serve hot, garnished with cilantro.
8
Enjoy!