Chile Verde Recipe
This extremely flavorful and slightly spicy chile verde stew is a perfect weeknight dinner. It is hearty, filling, and is made entirely in one pot!
Servings: 6 servings
Calories: 110kcal
Ingredients
- 1 (3-4) lbs pork shoulder or butt excess fat removed
- 4 limes juiced
- 4 cloves garlic minced
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 yellow onion diced
- 3 jalapenos minced
- 1 cup water
- 4 cup low-sodium chicken broth
- 1 (16 oz) jar chile verde salsa (I love Guy Fieri's)
- 1 (15 oz) can pinto beans rinsed and drained
- 1/2 cup long grain rice
Garnishes
- cilantro
- sour cream
- lime wedges
Instructions
- 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.
- Add the onions and minced jalapeños, 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.
Notes
Try adding fresh hatch chiles for even more flavor!
Nutrition
Serving: 6g | Calories: 110kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 463mg | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 493IU | Vitamin C: 23mg | Calcium: 41mg | Iron: 1mg