mexican

Pork Chile Verde with Roasted Tomatillos

This roasted dish pairs lean pork shoulder, cubed with tomatillos, husked and rinsed, poblano pepper, seeded and white onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

55 g Carbohydrates

35 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

126g lean pork shoulder, cubed 297 kcal
163g tomatillos, husked and rinsed 41 kcal
67g poblano pepper, seeded 21 kcal
52g white onion 21 kcal
6g garlic cloves 18 kcal
88g chicken broth, low sodium 5 kcal
3 piece (72g) corn tortillas 157 kcal
9g canola oil 80 kcal
9g fresh cilantro 3 kcal
11g lime juice 3 kcal
1g ground cumin 4 kcal
1g kosher salt 0 kcal

Cooking instructions

tomatillospoblano pepperwhite oniongarlic clovescanola oil
Heat oven to 450 F. Toss tomatillos, poblano, onion, and garlic with half the oil; roast 12 to 15 minutes until blistered.
fresh cilantrolime juiceground cuminkosher salt
Blend roasted vegetables with cilantro, lime juice, cumin, and salt until smooth.
lean pork shouldercanola oilkosher salt
Season pork with salt. Heat remaining oil in a pot over medium-high heat and brown pork 4 to 5 minutes.
lean pork shoulderchicken broth
Pour in the green sauce, add broth, bring to a simmer, then cover and cook 18 to 22 minutes until pork is tender.
corn tortillaslime juicekosher salt
Taste and adjust salt and lime. Serve hot with warm corn tortillas.