Colorado-Style Pork Green Chile (Chile Verde)

1. 1

   Heat oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper, then cook in the hot oil until browned on all sides, about 7 minutes. Transfer the pork to a plate.

2. 2

   Reduce the heat to medium; add the onion and garlic and stir. Cook, stirring, until the onion softens and becomes translucent, about 5 minutes. Return the pork to the pot; add the chicken broth, green chiles, diced tomatoes with their juice, and tomatillo salsa, and stir. Season with oregano and ground cloves. Bring to a simmer over medium-high heat, then lower the heat to medium-low, cover, and simmer for 20 minutes.

3. 3

   After 20 minutes, transfer 2 cups of soup (without pork pieces) to a blender. Hold the lid with a folded kitchen towel, and carefully start the blender, pulsing a few times to get the soup moving before blending continuously. Blend until smooth, then pour it back into the pot. This will thicken the chili and reduce some of the chunky chile pieces. Continue to simmer, stirring occasionally, until the pork is very tender, at least 35 minutes more.

• Calories 289.99 kcal Moderate
• Protein 32.14 g Good Source
• Carbs 11.48 g Moderate
• Total Fat 9.13 g Moderate
• Saturated Fat 2.51 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 85.88 mg High
• Sodium 1468.0 mg High
• Fiber 5.08 g Moderate
• Sugar 7.27 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 30.72 mg Low Source
• Iron 1.48 mg Low Source
• Potassium 679.69 mg Moderate
• Vitamin A 67.62 mcg_rae Low Source
• Vitamin C 16.78 mg Moderate
• Vitamin D 0.05 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅