Pork Chile Verde - Mexican Restaurant Cooking Secrets - PoorMansGourmet

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs provide a lower-fat option while still being flavorful.

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned green chilies

Green tomatoes can mimic the tartness of tomatillos.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: banana peppers

Poblano peppers are milder and more accessible.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh taste without the strong flavor of cilantro.

Cut pork into long strips and then into bite-sized pieces.

Chop onion and Anaheim chilies.

Heat olive oil in a hot pot and add the chopped vegetables; stir.

In a hot pan, add olive oil and the pork; brown it without cooking it all the way through, seasoning with salt and pepper.

Continue sautéing the vegetables for a few minutes until they are cooked.

Toss the pork to ensure it gets color on all sides.

Add 1 cup of vegetable broth to the pan with the pork and stir thoroughly.

Bring to a boil, then cover and reduce to a simmer for 1.5 hours, stirring occasionally.

After simmering, increase heat to boil and let it reduce for 25-30 minutes until thickened.

Serve over rice, topped with cilantro and with hot tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary