CHILE VERDE // OFF THE LINE

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat, while pork butt is often less expensive.

green chiles

🥗Healthier: bell peppers

💰Cheaper: canned green chiles

Bell peppers provide a similar texture and color, while canned chiles are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water with bouillon is a cost-effective alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar tartness, while vinegar is a budget-friendly option.

Cut pork shoulder into bite-sized pieces.

Season pork with salt and pepper.

Heat oil in a large pot over medium-high heat.

Brown the pork in batches until golden, about 5-7 minutes.

Remove pork and set aside; drain excess fat if necessary.

In the same pot, add chopped onion and sauté until translucent, about 3-4 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in chopped green chiles, tomatillos, cumin, oregano, and bay leaves; cook for 2-3 minutes.

Return the pork to the pot and pour in chicken broth.

Bring to a simmer, then reduce heat to low and cover.

Cook for 1.5 to 2 hours, until pork is tender and flavors meld.

Stir in lime juice and adjust seasoning if needed.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level: