Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 15 min
1 hr 15 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
15 minutes
15 min
Cook Time
1 hr 15 min
1 hr 15 min
Ingredients
for 4 servings
- 6 tomatilloes, husked
- 4 cloves garlic
- 1 serrano pepper, seeded and diced
- 1 medium white onion, quartered
- 2 jalapeñoes, seeded and diced
- 2 poblano peppers, seeded and halved lengthwise
- 3 tablespoons olive oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 lb boneless pork shoulder (910 g), cut into 1 in (2.54 cm) pieces
- 6 cups water (1.4 L)
- 1 lime, juiced
- ⅓ cup fresh cilantro (15 g), chopped
Nutrition Info
- Calories 721
- Fat 51g
- Carbs 9g
- Fiber 2g
- Sugar 4g
- Protein 53g
Estimated values based on one serving size.
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Preparation
- Turn the broiler on high. Line a baking sheet with parchment paper or aluminum foil.
- Place the tomatillos, garlic, serrano, onion, jalapeños, and poblanos on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper, then toss to coat evenly.
- Broil the vegetables for 5–7 minutes, or until lightly charred.
- Transfer the broiled vegetables to a blender and blend until smooth.
- Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the pork shoulder pieces to the pot and season with salt and black pepper. Sear the pork until opaque, about 5 minutes.
- Pour in the chile verde sauce, water, and lime juice. Cover, reduce the heat to low, and simmer for 1 hour, or until the pork is fully cooked through. Season the stew with salt and pepper to taste.
- Serve hot, garnished with cilantro.
- Enjoy!
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