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Chile Verde de Puerco
Courtesy of National Pork Board
Servings: 8
Prep Time: 15 Min.
Cook Time: 2 Hr. 30 Min.
What you need:
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+ 3 lb. boneless pork shoulder, OR country-style ribs, cut into 1-1/2-in. pieces
+ 1 tsp. salt
+ 1 tsp. black pepper
+ 4-6 Tbsp. flour
+ 5 Tbsp. vegetable oil, divided
+ 2 large onions, diced
+ 8 cloves garlic, crushed
+ 2 lb. tomatillos, husked, cored and quartered
+ 1 Tbsp. ground cumin
+ 1 Tbsp. dried oregano
+ 1 cinnamon stick
+ 1 (12 oz.) beer
+ 1 (14-1/2 oz.) can chicken broth, canned
+ 6 poblano chiles, halved, seeded, sliced into 1/2-in. thick strips
+ 2 yellow bell peppers, seeded and cut into 1-in. squares
+ 3/4 c. cilantro, chopped
+ 2 tsp. orange zest, grated
What to do:
1. Season pork with salt and pepper; dust with flour. Heat 4 Tbsp. oil in Dutch oven, brown pork in batches, transferring pork to bowl when browned.
2. Heat remaining Tbsp. oil in pot. Add onion, sauté 3-4 min., until soft, stir in garlic and sauté one minute more. Add tomatillos, cumin, oregano, cinnamon and pork. Add beer and broth; bring to a boil, lower heat and simmer, partially covered, 2 hrs., stirring occasionally. Add chilies and yellow pepper, simmer partially covered for 30-45 min. more, until chilies are tender. Discard cinnamon stick. Stir in cilantro and orange zest.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Nutritional information:
Calories: 478;   Total Fat: 27g;   Saturated Fat: 7g;   Cholesterol: 100mg;   Total Carbs: 26g;   Fiber: 7g;   Protein: 33g;   Sodium: 605mg;