Real Chile Verde
A hearty and flavorful Mexican dish featuring tender pork in a spicy green chili and tomato sauce, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Cover the bottom of a large pot with vegetable oil and warm over medium heat.
- Cube the pork chops, mince the garlic, and chop the onion.
- Add the pork, garlic, a quarter of the onion, and salt to the pot and brown the meat.
- Sprinkle 2 tablespoons of flour over the meat while stirring and browning.
- When browned, turn down the heat.
- Chop the tomatoes and chilies, then add them along with the remaining onion to the meat in the pot.
- Add 1 quart of water and bring to a boil.
- Boil until the water reduces three times or until all ingredients are very soft.
- Lower the heat when the mixture is thick or add cornstarch to thicken.
Tips & Substitutions
For a richer flavor, consider marinating the pork chops in lime juice and spices for a few hours before cooking. If green chilies are too spicy for your taste, substitute with mild Anaheim peppers or even bell peppers. You can also use canned green chilies in a pinch, but fresh ones will yield a better flavor. Adjust the salt to your preference as the broth reduces.
Serving Suggestions
Serve Real Chile Verde with warm corn tortillas or over rice for a comforting meal. It pairs beautifully with Mexican recipes like Enchilada Casserole(A Simple Introduction To Mexican Cookery) or Chili Con Carne(Method: One Pot) for a satisfying feast. Garnish with fresh cilantro and a squeeze of lime for extra flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over low heat, adding a splash of water if needed to loosen the sauce. This dish can also be frozen for up to 2 months; just thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Real Chile Verde contains roughly 580 calories, with 28g protein, 60g carbohydrates, and 26g fat. It is an excellent source of vitamin C (63% of the Daily Value), protein (55% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1811mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can use pork shoulder or pork loin instead of chops. Pork shoulder will give a richer flavor and become very tender when cooked slowly. Just adjust the cooking time accordingly, as shoulder may take longer to become tender.
Is it possible to make this dish in a slow cooker?
Absolutely! Simply brown the pork and onions in a skillet first, then transfer everything to the slow cooker. Add the chilies, tomatoes, and water and cook on low for 6-8 hours or until the pork is tender.
What can I do if my chile verde turns out too spicy?
If your dish is too spicy, adding a spoonful of sugar can help balance the heat. You can also stir in some sour cream or serve it with a dollop to mellow out the spiciness. Adding more water or broth can dilute the heat as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).