Pork Chile Verde

• 2 pounds pork shoulder, cut into chunks
• 1 can (15 ounces) green enchilada sauce
• 1 cup diced onions
• 1 cup diced green bell peppers
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth
• 1 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Steps

1. 1 In a large pot, brown the pork chunks over medium-high heat.
2. 2 Add onions, bell peppers, and garlic, sautéing until softened.
3. 3 Stir in cumin, oregano, salt, and pepper.
4. 4 Pour in the green enchilada sauce and chicken broth, ensuring the pork is mostly submerged.
5. 5 Bring to a boil, then reduce heat to low. Cover and simmer for 80 minutes.
6. 6 Add corn kernels and simmer for an additional 5 minutes.
7. 7 Stir in cilantro and lime juice.
8. 8 Serve hot.

Nutrition

Tips

• For an extra kick, add diced jalapeños during step 2.
• This dish tastes even better the next day as flavors meld.
• Perfect for meal prepping or freezing for up to 3 months.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with warm tortillas and a side of Mexican rice.
• Top with crumbled queso fresco or avocado slices for added richness.

FAQ