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Mexico's Own Chile Verde
Source: dLife

Pork in a colorful spicy sauce.

Prep Time: 20 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 457.1
Total Carbs 7.7 g
Dietary Fiber 1.5 g
Sugars 4.2 g
Total Fat 34.7 g
Saturated Fat 13.1 g
Unsaturated Fat 3.1 g
Potassium 504.3 mg
Protein 24.2 g
Sodium 293.1 mg
Dietary Exchanges
5 1/2 Fat , 1 1/2 Vegetables , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  ground cumin
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 1/2 lb  Pork, shoulder, whole, raw
1 each  cooking spray
2 tbsp  olive oil
1 lb  Tomatillo, fresh, medium
1 cup  fresh chopped onion
1 tsp  lime peel zest
2 tbsp  fresh lime juice
4 each  medium garlic cloves
0 3/4 cup  chopped red bell peppers
8 oz  sour cream
2 tbsp  fresh cilantro
  1. In mixing bowl combine cumin, salt, and pepper. Set aside.
  2. Remove excess fat, sprinkle cumin mixture over meat, toss to evenly coat.
  3. Add 1 tbsp oil to large skillet, heat to medium.
  4. Add 1/2 of meat, cook until brown.
  5. Remove meat from skillet, set aside.
  6. Add remaining oil to skillet and brown remaining meat. Drain fat.
  7. Move meat to 3 1/2- to 4-quart slow cooker. Add tomatillos, onion, lime peel, lime juice, and garlic. Stir to combine.
  8. Cover and cook on low 6-8 hours or on high 3-4 hours.
  9. If using low setting, adjust to high and add sweet peppers to cooker.
  10. Cover and cook 15 minutes.
  11. Ladle into serving bowls.
  12. In small bowl combine sour cream and cilantro, serve with chile.

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