Succulent chunks of pork roasted in a bath of fragrant green chile sauce. Your family and friends will think you spent all day making this deep, rich Mexican comfort stew, but you’ll know better.
I’ve made this recipe several times now, making slight adjustments each time to bring it ever so closer to perfect deliciousness. You can slow cook this rich stew for several hours in a slow cooker, or you can have it on the table in only 45 minutes in the pressure cooker (plus venting time, of course). I’ve used both now and they are equally over-the-moon wonderful. So, take your pick and enjoy how warm and comforting this recipe is.
Not only is this recipe the perfect comfort food for the chilly days of autumn and winter, it’s seriously healthy. One serving packs in 4 grams net carbs, 24 grams of protein and only 2 grams of saturated fat. I know, right?
This Chile Verde goes wonderfully with Cilantro Lime or Spanish Cauliflower Rice and/or low carb tortillas. Try the low carb tortillas over on the Keto Connect site – they are my absolute favorite! I also recommend sliced avocado and Greek yogurt on top. Yum!
I start by roasting the veggies in the oven for a few minutes. Don’t be alarmed by the amount of garlic here. Once the garlic is roasted the flavor is smooth, slightly sweet and much milder than its raw counterpart.
After removing the garlic from the skin, I lightly pulse the veggies in the blender. We want it to be chunky, not pureed.
Next, I brown the pork for added flavor.
I finish by adding the seasonings, the sauce, and chicken broth.
Now it’s just about timing – about 6-7 hours for a slow cooker or 45 minutes in an Instant Pot Pressure Cooker.
- 1 bulb of garlic
- 2 tablespoons + 1 teaspoon olive oil, divided
- 2 pounds tomatillos, husks removed
- 1 green bell pepper, roughly chopped into large pieces
- 1 yellow onion, peeled and quartered
- 2-3 green chilies, roasted (hatch or other warm/hot variety)
- 1 bunch cilantro, divided
- 3 pounds pork shoulder or picnic roast, cut into 1-inch cubes
- 1 teaspoon cumin
- 2 teaspoons oregano
- 2 bay leaves
- 1 cup chicken broth
- Preheat oven to 450F.
- Slice the bottom off the bulb of garlic to expose most of the cloves. Place on a baking tray lined with parchment paper with the exposed cloves up. Drizzle 1 teaspoon of oil over exposed cloves of garlic. On the rest of the lined baking tray, arrange bell pepper, onion, and tomatillos in a single layer. Roast in oven until tomatillos are nicely browned and soft, about 25 minutes. Remove from oven and set aside for a minute or two to cool.
- Remove garlic cloves from the bulb and remove any remaining skin. In a blender, pulse the bell pepper, onion, garlic, tomatillos, Hatch or other chilies, and a handful of cilantro. Don’t puree – we want it a little chunky.
- In a Dutch oven over medium heat, or in your Instant Pot on Sauté, heat the remaining 2 tablespoons of oil.
- Generously season cubed pork with salt and pepper. Brown the pork working in batches. If sautéing in an Instant Pot, mix in the cumin and oregano now. If using a slow cooker, mix in the cumin and oregano after transferring the meat to the slow cooker.
- Add bay leaves. Pour over the green sauce. Add chicken broth.
- Cook in a slow cooker for 6-7 hours, or until pork is almost fall-apart tender. If you are using an Instant Pot, lock lid into place, seal vent, and cook on meat setting for 45 minutes. Turn Instant Pot off when it finishes its cycle and allow the cooker to cool down naturally. Don’t open until the float valve has dropped completely. Trust me, it’s totally worth the wait!
- Chop remaining cilantro. Stir in about half of remaining cilantro, while saving the rest to use as a garnish for the top. Season with additional salt and pepper to taste. Enjoy.