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This chile verde pork stew uses spicy peppers and fresh tomatillos for delicious flavor and texture.


Recipe Summary test

45 mins
40 mins
25 mins
1 hr 50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

The more seeds and pepper rinds that you put in the stew, the hotter it will be.

Nutrition Facts

281 calories; protein 33.9g; carbohydrates 16.7g; fat 8.5g; cholesterol 87.4mg; sodium 385.2mg. Full Nutrition