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Award-Winning Chile Verde 🌶️🥘

Introduction

Few dishes are as comforting and soul-warming as a bowl of Chile Verde. Tender cubes of pork shoulder simmered in a smoky, tangy, and slightly spicy roasted tomatillo sauce make this dish a true Mexican favorite. The magic happens when the pork absorbs the roasted chile flavors during a long, slow simmer, resulting in meat that melts in your mouth and a sauce that begs to be scooped up with warm tortillas.

This recipe takes the traditional chile verde to the next level with fire-roasted vegetables, fresh cilantro, and a creamy finishing touch that balances the heat with richness. It’s a dish worthy of a weekend family dinner—or even a cook-off trophy. 🏆

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Why You’ll Love This Recipe

• 🌟 Award-Worthy Flavor – Smoky, tangy, savory, and creamy in perfect balance.
• 🥩 Melt-in-Your-Mouth Pork – Slow-simmered for ultimate tenderness.
• 🌿 Fresh, Vibrant Sauce – Roasted tomatillos and peppers give deep flavor.
• 🍽️ Versatile Serving – Perfect with rice, beans, or wrapped in tortillas.

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Ingredients

For the Pork

• 2 lbs boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp salt (divided)
• 2 tsp black pepper (divided)
• 2 tbsp vegetable oil

For the Sauce

• 1 lb tomatillos, husked and rinsed
• 1 poblano pepper
• 1 jalapeño pepper (or more for extra heat)
• 1 white onion, halved
• 2 tbsp extra virgin olive oil
• 2 cloves garlic
• 1 small bunch fresh cilantro
• 1 cup low-sodium chicken broth
• 3 tbsp sour cream (for finishing)

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Step-by-Step Instructions

1️⃣ Prepare the Pork

1. Preheat oven to 400°F (200°C).
2. Pat pork cubes dry with paper towels. Season with 1 tbsp salt and 1 tsp pepper.
3. Heat vegetable oil in a large pot over medium-high heat.
4. Sear pork cubes in batches until browned on all sides. Remove and set aside.

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2️⃣ Roast the Vegetables

1. Place tomatillos, poblano, jalapeño, and onion halves on a parchment-lined baking sheet.
2. Drizzle with olive oil, season with remaining 1 tbsp salt and 1 tsp pepper.
3. Roast for 30 minutes until blistered and softened.
4. Let cool, then remove stems and seeds from the poblano and jalapeño.

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3️⃣ Blend the Sauce

1. In a blender, combine roasted vegetables, garlic, cilantro, and chicken broth.
2. Blend until smooth, or leave slightly chunky for rustic texture.

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4️⃣ Simmer to Perfection

1. Pour the blended sauce back into the pot.
2. Return the seared pork and any juices.
3. Reduce heat to medium-low and simmer for 2 ½–3 hours, stirring occasionally, until pork is fork-tender and sauce is rich.

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5️⃣ The Final Touch

• Turn off heat and stir in sour cream for creamy balance.
• Adjust seasoning with more salt and pepper if needed.

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How to Serve

• 🫓 With warm tortillas – the classic way.
• 🍚 Over fluffy rice – to soak up the sauce.
• 🫘 With beans – pinto or black beans make the perfect pairing.
• 🥑 With toppings – diced avocado, fresh lime, and queso fresco for garnish.

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Tips & Variations

• 🔥 Spice it up: Add extra jalapeños or a serrano for more heat.
• 🐓 Chicken option: Sub pork with chicken thighs for a lighter version.
• ⏳ Time saver: Use an Instant Pot (45 min pressure cook) instead of stovetop simmer.
• 🧄 Flavor boost: Add roasted garlic cloves for extra depth.

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Nutrition (Per Serving, ~6 servings)

• Calories: ~360
• Protein: 28g
• Fat: 21g
• Carbs: 12g
• Fiber: 3g
• Sodium: ~780mg

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