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Pork Chile Verde Stew

Ingredients

for 4 servings

  • 6 tomatilloes, husked
  • 4 cloves garlic
  • 1 serrano pepper, seeded and diced
  • 1 medium white onion, quartered
  • 2 jalapeñoes, seeded and diced
  • 2 poblano peppers, seeded and halved lengthwise
  • 3 tablespoons olive oil, divided
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 lb boneless pork shoulder (910 g), cut into 1 in (2.54 cm) pieces
  • 6 cups water (1.4 L)
  • 1 lime, juiced
  • ⅓ cup fresh cilantro (15 g), chopped

Nutrition Info

  • Calories 774
  • Fat 58g
  • Carbs 7g
  • Fiber 2g
  • Sugar 3g
  • Protein 52g

Estimated values based on one serving size.

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Preparation

  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!
Pork Chile Verde Stew