Spicy Chile Verde Stew
Prep time
Cook time
Total time
Warm, cozy and full of amazing flavor, this spicy chile verde stew is a perfect one-pot meal!
Yield: 6-8 servings
  • 1 (3-4 lb) boneless pork shoulder or butt, excess fat removed
  • Juice of 4 limes
  • 4 garlic cloves, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. salt
  • ½ yellow onion, diced
  • 3 jalapeƱos, minced
  • 1 c. water
  • 4 c. low-sodium chicken broth
  • 1 (16 oz) jar chile verde salsa (I love Guy Fieri)
  • 1 {15 ounce} can pinto beans, rinsed and drained
  • ½ c. long-grain rice
  • Garnishes:
  • Cilantro
  • Sour cream
  • Lime wedges
  1. Trim any excess fat off of the pork shoulder and cut it into 2" pieces. Place the meat into a large dutch oven with a lid. Add the lime juice, garlic, chili powder, coriander, cumin, and salt. Add water to cover the pork (level to the top of the meat). Bring the mixture to a boil, then cover and reduce to medium-low, cook for 30 minutes. Remove the lid and continue cooking on medium (or a simmer) for 1 hour and 45 minutes, the liquid should have reduced substantially by now.
  2. Add the onions and minced jalapeƱos, cook until tender. Pour in the water and the chicken broth, salsa and beans, bring the mixture up to a boil. Once the mixture is boiling add the rice, cook until tender. Serve with wedges of lime and garnish with cilantro.
-Try adding fresh hatch chiles for even more flavor!

Recipe source: Life Made Simple
Recipe by Life Made Simple at https://lifemadesimplebakes.com/spicy-chile-verde-stew/