Pork Chile Verde with Red Chile Salsa

210 mins (prep 60)
16 ingredients
makes 8 servings
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style—with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.

Categories:  southwestern , winter , soup~stew , superbowl , potluck , family-reunion ,
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Serving Size (61.71 g)
Servings 8
Amount per Serving
Calories 28.43 Calories from Fat 9.0
% Daily Value *
Total Fat 1.0g 12.32%
Saturated Fat 0.11g 4.37%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 4.06mg 1.35%
Total Carbohydrate 4.87g 12.99%
Dietary Fiber 1.32 g 42.2%
Sugars 2.29 g %
Protein 1.02g 16.27%
Vitamin A 88.32IU% Vitamin C 7.48mg%
Calcium 25.25mg% Iron 1.62mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork shoulder, large, mild green chiles, seeded, peeled, dried oregano, yukon gold potatoes, fresh cilantro, red chile, salsa, ingredient