Chile Verde

• 1 lb pork shoulder, cut into 1-inch cubes
• 1 can (10 oz) diced tomatoes with green chiles
• 1 cup chicken broth
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Steps

1. 1 Season pork with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Brown pork on all sides.
3. 3 Add onion and garlic to the skillet, sauté until softened.
4. 4 Stir in cumin and oregano, cooking for another minute.
5. 5 Pour in diced tomatoes with green chiles and chicken broth.
6. 6 Reduce heat to low, cover, and simmer for 40 minutes or until pork is tender and reaches an internal temperature of 165°F.
7. 7 Taste and adjust seasoning if necessary.
8. 8 Serve hot, garnished with cilantro if desired.

Nutrition

Tips

• For extra flavor, brown the pork in batches to avoid overcrowding the skillet.
• If you prefer a thicker sauce, simmer uncovered for an additional 10 minutes.
• Substitute pork with shredded chicken for a lighter option.
• Add a splash of lime juice at the end for a fresh kick.
• Serve with warm tortillas or over rice for a complete meal.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or microwave until hot.

Serving Suggestions

• Pair with warm flour tortillas.
• Serve over a bed of steamed rice.
• Top with diced avocado and a dollop of sour cream.
• Accompany with a side of refried beans.

FAQ