Pork Chile Verde

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padma_lakshmi Published on 10/23/2020, viewed by 173

What you will need

1 lb. tomatillos

2 avocados

4 jalapeño chilies

1 cup fresh cilantro

4 tablespoons lime juice


3 tablespoons plus 2 teaspoons olive oil

2 tablespoons plus 1 teaspoon white wine vinegar

4 cloves garlic

2 medium yellow onions

1 tablespoon dried oregano

1 teaspoon whole cumin seeds

1 teaspoon crushed red pepper flakes

1 ½ pounds ground pork

1 lb. cooked Cannellini beans

2 cups chicken stock

(Nutritional facts 162 calories, 11.1 g fat, 8.84 g carbohydrates, 7.32 g protein, 20 mg cholesterol, 307 mg sodium)

How to cook


In a blender, combine the tomatillos, avocados, jalapeños, two cloves of garlic, cilantro, lime juice, 2 teaspoons of olive oil, salt and 2 tablespoons of white wine vinegar. Puree until smooth. (Side note: This makes a great salsa verde sauce on its own, you may want to buy double the ingredients and use the extra as a dipping sauce for other savory treats!)


In a heavy soup pot, heat 3 tablespoons of olive oil over medium heat. Slice remaining two cloves of the garlic in half, and cook for 1 minute. Add the onions, oregano, cumin seeds and red pepper flakes, and cook for 4 to 5 minutes, until onions are translucent. Add the ground pork and cook until no longer pink, about 6 minutes. Add in 1 teaspoon of white wine vinegar.


Add the tomatillo sauce, beans and water or stock to the pork mixture. Bring to a gentle boil. Reduce heat to low, and simmer for 30 minutes, stirring often. Stir in the lemon juice just before serving.


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