Pork Chile Verde

This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor-infused broth, green chiles and fresh cilantro. It's a mouthwatering meal that simply can't be beat!

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 269 Calories

Ingredients

• 2 tablespoons all-purpose flour
• ⅓ cup sour cream
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 jalapeno peppers, seeded and chopped
• ½ cup chopped cilantro
• ½ teaspoon dried oregano leaves, crushed
• 2 pounds boneless pork shoulder, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 medium green bell peppers, cut into 1-inch pieces
• 1 poblano chile, seeded and cut into 1-inch pieces
• 2 cups Swanson® Mexican Tortilla Flavor Infused Broth
• 1 (4.5 ounce) can chopped green chiles, undrained

Recipe Instructions

Step 1

Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.

Step 2

Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.

Step 3

Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.

Step 4

Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.