Mexican · main

Pork Chile Verde Stew

Pork Chile Verde Stew reads sourness 6.7, citrus 5.0 and umami 4.8 on Palate's 0–10 flavor X-ray — a Mexican main, about 2 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 8.2 / 10
• Bitter & Earthy — 3.4 / 10
• Rich & Fat — 3.3 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Sourness 6.7 · Citrus 5.0 · Umami 4.8 · Salinity 3.9 · Allium 3.9 · Fruity 3.7 · Sweetness 3.6 · Richness 3.2 · Herbaceous 3.2 · Earthy 3.2 · Heat 2.8 · Warm Spice 1.9 · Bitterness 1.6 · Floral 1.3

What's in it (14)

• boneless pork — 1361 g
• salt — 10 g
• freshly ground black pepper — 5 g
• vegetable oil — 41 g
• tomatillo — 680 g
• poblano chiles — 300 g
• jalapeo peppers — 100 g
• white onion — 110 g
• garlic — 12 g
• low-salt chicken broth — 355 g
• cilantro leaves — 30 g
• dried leaf oregano — 1 g
• cumin — 5 g
• lime juice — 15 g

Time & effort: about 2 hr 18 min (2 hr 13 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 75.9 kcal, 9.4 g protein, 3.4 g fat, 1.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the pork cubes dry and season all over with 1 1/2 teaspoons of the salt and the black pepper; let sit at room temperature while you char the vegetables.
2. Set an oven rack 6 inches from the broiler element and heat the broiler to high. Arrange the tomatillos, poblanos, jalapeño, onion quarters, and garlic cloves on a foil-lined baking sheet. Broil, turning once, until the tomatillos are blistered and olive-green and the poblano and jalapeño skins are blackened in spots, 8-10 minutes total.
3. Transfer the poblanos and jalapeño to a bowl, cover with a plate, and let steam 5 minutes so the skins loosen.
4. Peel off the blackened poblano and jalapeño skins, then stem and seed the poblanos (leave the jalapeño seeds in for more heat if you like); peel the garlic.
5. Combine the charred tomatillos, peeled poblanos and jalapeño, onion, garlic, cilantro, oregano, and cumin in a blender with 1 cup of the chicken broth; puree until smooth, about 1 minute.
6. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the pork until deeply browned on at least two sides, 6-7 minutes per batch, adding the remaining tablespoon of oil for the second batch; transfer the pork to a plate as it browns.
7. Return all the pork to the pot. Pour in the tomatillo puree and the remaining 1/2 cup broth, scraping up any browned bits from the bottom of the pot; bring to a simmer.
8. Cover, reduce the heat to low, and simmer gently, stirring occasionally, until the pork is fork-tender and shreds easily, 1 hour 45 minutes to 2 hours.
9. Uncover and simmer 10-15 minutes more, until the sauce has thickened enough to coat the back of a spoon.
10. Stir in the lime juice and the remaining 1/2 teaspoon salt; taste and add more salt if needed. Ladle into bowls and serve.

Dishes with a similar flavor shape

• Turkey Chili Verde — Tex-Mex · Southwestern
• Refried Bean and Cheese Enchiladas — Mexican
• Huevos Rancheros with Black Beans — Mexican
• Moroccan Spiced Chickpea and Lentil Stew — Moroccan
• Chicken and Rice Enchilada Skillet — Tex-Mex

Keep reading: what sourness, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.