facebook pixel Pork Chile Verde Recipe
Site Search
< Blog Home < Nutrition and Diet

Pork Chile Verde Recipe

Craving Mexican food? Learn how to make your own chile verde using Chef Mary’s healthier-than-dining-out version. Your house will smell amazing and your family (or lucky friends!) will thank you.

Chile Verde with pork, rice and tortillas, recipe

Yield: 6 1¼ cup servings with tortillas

Preparation Time: 60 minutes

Ingredients:

1 lb. pork tenderloin trimmed of fat and cut into 1‑inch pieces

non-aerosol cooking spray

¼ cup plus 2 tbsp. whole wheat or unbleached flour, divided

2 medium onions, chopped

2 to 3 cloves fresh garlic, minced or pressed

1 tsp. ground cumin

1 tsp. dried oregano

½ tsp. granulated garlic powder

½ tsp. salt

Related: Light Chicken Cordon Bleu with Honey Dijon Cream Sauce 

5 large, fresh roasted Anaheim or Poblano chilies, peeled, seeded, deveined, and chopped or 2 6-oz. cans

1 to 2 small fresh tomatillos, husked and finely chopped – optional

1 14.5‑oz. can chopped tomatoes or 2 large tomatoes, peeled and chopped

2 ½ to 3 cups water

1 tbsp. low-sodium bouillon

Fresh ground black pepper to taste

Fresh ground chili powder to taste – optional

6 fat-free or low-fat flour tortillas made without hydrogenated vegetable oil or lard

¾ cup shredded reduced-fat cheddar and/or Monterey Jack cheese

6 tbsp. fat-free sour cream

1. Toss pork with 2 tbsp. flour. Spray a 4 to 6‑quart Dutch oven or pan with cooking spray and preheat on medium. Add pork to pan and cook, turning often until flour has left a golden-brown glaze on pan’s surface.

2. Reduce heat to low, continue to cook for 3 minutes or until moisture from meat starts to lift browned flour off the pan’s surface. Remove pork from pan and set aside.

3. Increase heat to medium, add onions and garlic to pan. Sauté onions until soft and browned from deglazing pan, about 5 minutes. Add small amounts of water, if necessary, to aid in the deglazing process and keep onions from drying out. Add salt, cumin, and oregano to onions, sauté until spices are fragrant, 2 minutes.

4. Add tomatoes and chilies to pan, stir in ¼ cup flour a little at a time, mixing well after each addition. Slowly stir in water and bouillon. Stirring frequently, increase heat to medium‑high and bring to gentle boil. Return pork to pan and reduce heat to low. Simmer covered for 30 minutes.

5. Uncover pan and increase heat to medium. Stirring often, cook at a high simmer 20 minutes or until sauce has thickened. Remove from heat and serve with 1 cup with 1 tortilla. If desired top each bowl or burrito with 2 tablespoons shredded cheese and 1 tablespoon sour-cream.   

Nutritional Information: Six 1¼ cup servings with 1 flour tortilla at 320 Calories; 4g Fat; 47g carbohydrate; 4 Fiber; 23g protein; 49mg cholesterol; 700mg sodium

Nutritional Information with cheese and sour cream: 380 calories; 7g Fat; 48 grams carbohydrate; 4g fiber; 27g protein; 70mg cholesterol; 800mg sodium  

Nutritional Note: Vegetables vary in the amount of water they contain. Sautéing them at lower heats prevents their natural moisture from evaporating too quickly, allowing them to cook in their own juices, eliminating the need for added fats to prevent them from sticking or burning.

Related: Quick and Easy Restaurant-Style Salsa

 

SelectHealth may link to other websites for your convenience. SelectHealth does not expressly or implicitly recommend or endorse the views, opinions, specific services, or products referenced at other websites linked to the SelectHealth site, unless explicitly stated.

The content presented here is for your information only. It is not a substitute for professional medical advice, and it should not be used to diagnose or treat a health problem or disease. Please consult your healthcare provider if you have any questions or concerns.

You May Also Like...

Healthy Living

7 Ways to Practice Mindfulness and What it Can Do For You

Mindfulness might be what you’ve always been looking for.

Healthcare and Insurance Basics

Have your circumstances recently changed? We’ve got you covered.

If you’ve recently experienced changes to your job or if you’re an employer struggling to offer coverage for your employees, here’s a look at options available to you.

In the Community

Is Your Organization Keeping Utah Healthy? Apply for Our Award

Each year, we recognize 20 organizations that are making a healthy difference in Utah to help support their missions.

Business

Here’s Why Getting to Know Your Prospective Employer and Employee Is a Critical First Step in the Hiring Process

A few years ago, I unexpectedly landed my dream job. I want to share how it happened with the hopes that others who are searching for the perfect fit could use a similar process.

Contenido Español

Consejos para preparar un depósito de alimentos y qué tener en su despensa

Cocinar en casa no tiene que ser complicado.

Related Articles

Related Articles

Nutrition and Diet

Turkey Chili

Winter is here, and it’s a perfect time to make a pot of chili to enjoy during the big game or just to have for a cozy night at home.

Nutrition and Diet

Healthy Snacks For When you Crave Something Crunchy

You can have your delicious crunchy snack and still be healthy – here’s how.

Nutrition and Diet

Healthy Breakfast Burrito

Meal prep approved. This breakfast burrito made with sweet potato, black beans, and avocado is a colorful way to start your morning.

Nutrition and Diet

Fresh Blackberry Frozen Yogurt

Here's a light and cool dessert the whole family will love so much, you should consider making a double batch.

Post Author

Mary Ross

Mary is currently a Marketing Account Specialist and has been with SelectHealth for six years. She spends a lot of her time doing what she loves the most—teaching people how to cook healthy meals.

You can frequently see Mary on local television stations demonstrating how to revamp popular recipes by using healthy substitutions and cooking techniques.