New Mexican pork chile verde

In order to bring you the best organic produce, some ingredients may differ from those depicted.

New Mexican pork chile verde

Family-Friendly, Gluten-Free, Dairy-Free, Lean & Clean, Mediterranean, Soy-Free, Diabetes-Friendly, Carb-Conscious

2 Servings, 400 Calories/Serving

20 Minutes

This complex-tasting pork chile verde relies on braised pork and a tomatillo simmer sauce so it comes together in 20 minutes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ pound organic gold or red new potatoes
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic green or other bell pepper
  • Sun Basket New Mexican spice blend (garlic - cumin - dried Mexican oregano)
  • 10 ounces braised pork shoulder
  • ¼ cup diced mild green chiles
  • Sun Basket tomatillo simmer sauce base (tomatillos - mild green chiles - onion - scallions - cilantro - pumpkin seeds - garlic - sesame seeds)
Ingredient IQ
Tomatillos are cousins of tomatoes (both are members of the nightshade family) but come with a papery husk and remain green when ripe. They have a tangy, citrusy flavor that makes them delicious in everything from stews to salsas. We provide them crushed in our tomatillo simmer sauce base to save you time.

Make It Ahead
The chile verde and garnishes (Steps 1 and 2) can be prepared up to 1 day ahead. Let the chile verde cool, then cover and refrigerate overnight. Refrigerate the garnishes separately. When ready to serve, gently rewarm the stew, adding 1 to 2 tablespoons water as needed to loosen it, as you proceed with the rest of the recipe.

Nutrition per serving

Calories: 400, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 4.5g (23% DV), Cholesterol: 85mg (28% DV), Sodium: 590mg (25% DV), Carbohydrates: 27g (9% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

  • Scrub or peel the potatoes. Cut the potatoes into ¼-inch pieces.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the light and dark green parts separate. Set aside the dark green parts for garnish.
  • Strip the cilantro leaves from the stems and set aside for garnish; coarsely chop the stems.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.

2

Cook the chile verde

In a large sauce pot over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the light parts of the scallions, cilantro stems, and New Mexican spice blend and cook until fragrant, about 1 minute. Add the bell pepper, pork, green chiles, tomatillo simmer sauce base, and 1¼ cups [2½ cups] water and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the potatoes and bell pepper are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the chile verde to individual bowls, garnish with the cilantro leaves and dark green parts of the scallions, and serve.
Kids Can!
  • Scrub the potatoes.
  • Separate the light and dark green scallions.
  • Strip the cilantro leaves.
  • Measure the water for the chile verde.
  • Garnish with the cilantro and scallions.