Description
Slow-simmered chile verde pork melts into tender, spicy perfection that brings comfort to your dinner table. Hearty Mexican-style stew packed with green chilies and succulent meat creates an authentic meal your family will devour.
Ingredients
Scale
Protein:
- 3.5 pork loin, boneless
Seasonings and Spices:
- 2 teaspoons kosher salt
- 1 tablespoon ground chile powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
Liquid and Prepared Ingredients:
- 1 tablespoon canola oil
- ½ cup chicken stock
- 16 ounces prepared salsa verde
- 1 10-ounce can green enchilada sauce
- 1 4-ounce can chopped green chiles
Vegetables:
- 4 carrots
- 1 yellow onion
- 3 cloves garlic
Instructions
- Sprinkle 2 teaspoons kosher salt evenly across your entire 3 ½-pound pork loin, ensuring complete coverage.
- Warm 1 tablespoon canola oil in a large pot over medium-high heat until shimmering and hot.
- Carefully place the seasoned pork into the heated pot, rotating every 2-3 minutes to create a golden-brown crust on all sides.
- Pour ½ cup chicken stock into the pot, creating a gentle liquid base around the meat.
- Add 4 sliced carrots, 1 diced yellow onion, and 3 minced garlic cloves around the pork.
- Shake 1 tablespoon ground chile powder, 1 tablespoon ground cumin, and 1 teaspoon dried oregano across the ingredients.
- Pour 16 ounces salsa verde and 1 can green enchilada sauce over the pork, ensuring liquid covers most of the meat.
- Scatter 1 can chopped green chiles across the surface of the dish.
- Cover the pot and reduce heat to low, allowing the pork to simmer for 2 hours at 325°F.
- Check the pork’s tenderness by pulling it apart with two forks – it should shred easily.
- Remove the pork and slice or shred it directly in the sauce before serving with warm tortillas.
Notes
- Let the pork rest at room temperature for 30 minutes before seasoning to ensure even cooking and maximum flavor absorption.
- Use fresh, high-quality salsa verde and green chiles for the most authentic and vibrant taste in your chile verde.
- For a leaner version, choose pork tenderloin instead of pork loin, which can help reduce overall fat content while maintaining tenderness.
- If cooking for someone with gluten sensitivities, verify that your enchilada sauce and salsa verde are gluten-free to keep the dish safe for their diet.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Pork
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6 to 8
- Calories: 265 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 85 mg