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Pork Chile Verde with Rice
3h 40m$15.59

Pork Chile Verde with Rice

Tender pork shoulder braised in a smoky roasted tomatillo and pepper sauce, served with fluffy white rice and fresh lime wedges.

  • braised
  • chile verde
  • meat
  • mexican stew
  • Pork
  • roasted green sauce
25 min prep195 min cook4 servingshard
Cuisine
Mexican

Shopping options

Boneless pork shoulder, trimmed of thick exterior fat and cut into 1 1/2-inch cubes · 2 Pound

Private Selection® Natural Duroc Pork Shoulder Roast Boneless

100%

In recipe$8.98
To buy$8.98
Details
Private Selection · 1 lb$4.49 per packageBuy 2Package use: 100%Product matchEstimated

Poblano peppers · 2 Each

Fresh Poblano Peppers

100%

In recipe$1.25
To buy$1.25
Details
1 lb$2.49 per packageBuy 2Package use: 100%Product matchEstimated

Limes, cut into wedges · 2 Each

Fresh Organic Limes - Each

100%

In recipe$1.98
To buy$1.98
Details
Fresh Citrus · 1 each$0.99 per packageBuy 2Package use: 100%Product matchEstimated

Fresh tomatillos, husks removed · 1.5 Pound

Tomatillos Peeled 2-Pound Bags

75%

In recipe$1.88
To buy$2.50
Details
Cal Fresco · 2 lbs$2.50 per packageBuy 1Package use: 75%Product matchEstimated

Garlic, cloves separated and left unpeeled · 6 Each

Garlic

60%

In recipe$0.30
To buy$0.50
Details
1 ct$0.50 per packageBuy 1Package use: 60%Product matchEstimated

Long-grain white rice · 1.25 Cup

Kroger® Enriched Long Grain White Rice

25%

In recipe$0.44
To buy$1.79
Details
Kroger · 32 oz$1.79 per packageBuy 1Package use: 25%Product matchEstimated

Jalapeño pepper · 1 Each

Fresh Jalapeno Peppers

22%

In recipe$0.04
To buy$0.19
Details
1 lb$1.29 per packageBuy 1Package use: 22%Product matchEstimated

White onion, peeled and cut into wedges · 1 Each

Kroger® White Onion 3 lb Bag

13%

In recipe$0.44
To buy$3.49
Details
Kroger · 3 lb$3.49 per packageBuy 1Package use: 13%Product matchEstimated

Neutral vegetable oil · 2 Tablespoon

Smart Way™ Vegetable Oil

6%

In recipe$0.10
To buy$1.59
Details
Smart Way · 16 fl oz$1.59 per packageBuy 1Package use: 6%Product matchEstimated

Ground cumin · 1 Teaspoon

McCormick Ground Cumin

5%

In recipe$0.15
To buy$3.29
Details
McCormick · 1.5 oz$3.29 per packageBuy 1Package use: 5%Product matchEstimated

Fine salt · 2 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

2%

In recipe$0.03
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 2%Product matchEstimated

Water · 3.5 Cup

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$15.59

· only what you use

$3.90

per serving · 4 servings

You pay at checkout$27.55
57% used in this recipe$11.96 unused

1 common ingredient not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Boneless pork shoulder-2 pounds
  • Fresh tomatillos-1 1/2 pounds
  • Garlic cloves-6 each
  • Poblano peppers-2 each
  • Limes-2 each
  • Jalapeño pepper-1 each
  • Water-3 1/2 cups
  • White onion-1 each
  • Long-grain white rice-1 1/4 cups
  • Neutral vegetable oil-2 tablespoons
  • Fine salt-2 teaspoons
  • Ground cumin-1 teaspoon
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered unbranded instant-read thermometer with a dark digital body and stainless-steel probe on a light neutral background.Instant-read thermometer
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
Centered rimmed baking sheet with a raised edge on a neutral light background.Rimmed baking sheet
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Plate for covering
Blender with vented lid
5- to 6-quart Dutch oven with lid
Plate for browned pork
2-quart saucepan with lid
1
Prepare the vegetables and pork
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered studio photograph of a complete kitchen knife with a steel blade and dark handle on a light neutral background.Knife
Centered rectangular wooden cutting board photographed against a plain light background.Cutting Board

Heat the oven to 450°F. Wash your hands and clean the work surface. Remove the tomatillo husks, then rinse the tomatillos, peppers, onion, and limes under running water, removing any damaged areas. Dry them well. Halve the tomatillos, cut the onion into 1-inch-thick wedges, and separate the unpeeled garlic cloves. Cut each lime into 4 wedges and set aside. Prepare the pork last, trimming thick exterior fat but leaving its internal marbling, then cutting it into 1 1/2-inch cubes. Wash your hands, knife, board, and work surface after handling the raw pork.

Keep raw pork and its juices separate from the lime wedges and other ready-to-eat foods; do not rinse the pork, and wash hands and sanitize the knife, board, and work surface after handling it.

2 pounds pork shoulder
1 1/2 pounds tomatillo
2 Each poblano pepper
1 Each jalapeño pepper
1 Each white onion
6 Each garlic
2 Each lime
2
Roast the sauce vegetables
Centered freestanding kitchen oven photographed against a neutral light background.Oven
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
Centered rimmed baking sheet with a raised edge on a neutral light background.Rimmed baking sheet

Arrange the tomatillos cut-side down on the baking sheet with the whole poblano and jalapeño peppers, onion wedges, and unpeeled garlic. Roast for 25–30 minutes, turning the peppers and onion halfway through, until the vegetables are softened and browned and the pepper skins are blistered. Remove the garlic after 15–20 minutes if it is already soft.

1 1/2 pounds tomatillo
2 Each poblano pepper
1 Each jalapeño pepper
1 Each white onion
6 Each garlic
3
Steam and peel the peppers
Centered realistic ceramic kitchen bowl photographed against a light neutral background with soft studio lighting.Bowl
Plate for covering

Transfer the peppers to the bowl and cover with a plate for 10 minutes. Once cool enough to handle, remove their stems, seeds, and loose blistered skins; do not rinse away the roasted flavor. Peel the garlic. Let the remaining roasted vegetables cool slightly.

Uncover the bowl away from your face; trapped steam can burn.

4
Blend the roasted sauce
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Blender with vented lid

Blend the peppers, tomatillos, onion, garlic, and all collected roasting juices with the 1 cup sauce water, cumin, and 1/2 teaspoon sauce salt until mostly smooth. Vent the blender lid according to its instructions so steam can escape; do not seal hot ingredients in the blender.

Vent the blender lid as directed; hot ingredients can build pressure and splatter.

1 cup Water
1 teaspoon cumin
1/2 teaspoon salt
5
Brown the pork in batches
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
5- to 6-quart Dutch oven with lid
Plate for browned pork

Pat the pork dry and season with its 1 teaspoon salt. Heat the oil in the Dutch oven over medium-high heat. Brown the pork in 3 batches, allowing space between the pieces and cooking each batch for about 6–8 minutes, turning to brown several sides. Transfer each batch to a plate. Reduce the heat if the browned deposits on the bottom begin to darken excessively.

Add the pork carefully to the hot oil to reduce splattering.

2 pounds pork shoulder
1 teaspoon salt
2 tablespoons vegetable oil
6
Combine the pork and sauce
Centered pair of stainless-steel kitchen tongs on a light neutral background.Tongs
A single natural wooden spoon centered on a light neutral background.Wooden spoon
Blender with vented lid
5- to 6-quart Dutch oven with lid
Plate for browned pork

Reduce the heat to medium-low. Carefully pour the sauce into the Dutch oven—it may sputter—and scrape up the browned deposits with the wooden spoon. Return the pork and its juices to the pot. Bring to a gentle simmer, then cover and reduce the heat to low.

Pour the sauce carefully while standing back; it may sputter in the hot Dutch oven.

7
Braise until fork-tender
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered unbranded instant-read thermometer with a dark digital body and stainless-steel probe on a light neutral background.Instant-read thermometer
A single natural wooden spoon centered on a light neutral background.Wooden spoon
5- to 6-quart Dutch oven with lid

Braise for 2–2 1/2 hours, stirring and scraping the bottom every 30 minutes, until the pork yields easily to a fork. Keep the lid tightly closed and the simmer gentle to retain moisture. The sauce should surround most of the pork without needing to cover it completely. Check a large cube with a clean thermometer: pork must reach at least 145°F for 3 minutes, although shoulder generally reaches about 195–205°F by the time it is tender.

Use a clean thermometer and verify the stated minimum internal temperature before serving.

8
Cook and rest the rice
Centered nested set of four clear measuring cups with handles on a neutral light background.Measuring Cups
Centered studio photograph of a set of stainless steel measuring spoons on a pale neutral background.Measuring Spoons
Centered stainless-steel fork on a neutral light-gray background.Fork
Centered fine-mesh stainless-steel strainer photographed against a neutral light background.Fine-mesh strainer
2-quart saucepan with lid

When the pork is nearly tender, about 30 minutes before you expect to serve, rinse the rice in the strainer under running water and drain well. Combine it with the remaining 2 1/2 cups water and 1/2 teaspoon salt in the saucepan. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 18 minutes without lifting the lid. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.

Keep your face and hands clear of steam when uncovering the saucepan.

1 1/4 cups long-grain white rice
2 1/2 cups Water
1/2 teaspoon salt
9
Adjust the sauce consistency
A single natural wooden spoon centered on a light neutral background.Wooden spoon
5- to 6-quart Dutch oven with lid

Once the pork is tender, check the sauce. If it is thinner than you like, simmer uncovered for 10–15 minutes while the rice finishes, stirring frequently, until it lightly coats the pork. If already thick, leave the pot covered over very low heat until serving.

10
Serve with rice and lime

Divide the rice, pork, and sauce evenly among 4 plates. Divide all 8 lime wedges among the servings, giving each portion 2 wedges to squeeze over the chile verde.

8 Each lime
11

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