Severe Heat Chile Verde Pork Stew
A boldly seasoned pork stew simmered with tomatillos and green chiles for a serious kick and deep layered flavors. This mexican-inspired pork ready in about 130 minutes pairs cut into 1-inch cubes pork shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1-inch cubes pork shoulder
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 10 oz husked and quartered tomatillos
- 2, seeded and chopped jalapeño peppers
- 1 cup chopped green chiles
- 1/2 cup, chopped cilantro leaves
- 3 cups chicken broth
- 1 tsp ground cumin
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp lime juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs cubed pork shoulder with 1 tsp black pepper and 1 tsp salt, then brown in batches for 5 minutes per batch until golden brown. Remove and set aside.
- Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until translucent.
- Step 3: Stir in 4 minced garlic cloves, 10 oz quartered tomatillos, 2 chopped jalapeño peppers, and 1 cup chopped green chiles. Cook for 5 minutes until the tomatillos soften and the mixture is fragrant.
- Step 4: Return pork to the pot and add 3 cups chicken broth, 1 tsp ground cumin, and remaining 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until pork is tender.
- Step 5: Stir in 1/2 cup chopped cilantro leaves and 2 tbsp fresh lime juice. Adjust seasoning with salt and pepper before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Severe Heat Chile Verde Pork Stew take to make?
Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Severe Heat Chile Verde Pork Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Severe Heat Chile Verde Pork Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Severe Heat Chile Verde Pork Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Severe Heat Chile Verde Pork Stew?
Mexican pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
