This Easy Pork Chile Verde is a favorite in our household. Sometimes we take the time to roast fresh tomatillos and onions to make homemade salsa, and it is delicious. However, you save so much time with the jarred tomatillo salsa and pre-shredded pork. Whenever I make pulled pork, I do a huge 6 or 7-pound pork shoulder, then freeze a few individual pounds to have it ready for a quick meal. You can also find it in most grocery stores in the refrigerated section. With some smart shopping, you can have this on the table in no time!
- Whatever brand of salsa you buy, just make sure there are not loads of ingredients. You are looking for simple, tomatillo, chiles, and salt. I use the Herez brand, you can find it in the international aisle at the grocery.
- If you don’t have or like pork, that’s fine, use a rotisserie or leftover chicken. Not a meat eater…use some zucchini and mushrooms instead. Listen, you do you, it’s your kitchen!
- We use turnips to keep the carbs low. Feel free to use potatoes if that’s your thing, but the turnips are really yummy!
- I ended up using a total of 3 cups of water. It just looked a little too thick for my taste.
- I skipped the cheese on top of mine, but sour cream is a must for me.
- I used anaheims but any long, slender, mild chile will work.
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Easy Pork Chile Verde
Equipment
- 1 3 Qt Pot
Ingredients
- 1 tablespoon oil
- 2 anaheim chiles seeds and stems removed then chopped
- 1/2 large onion chopped
- 1 large turnip peeled and diced
- 1 16 ounce jar tomatillo salsa
- 1 pound shredded pork or chicken, or beef ect.
- cilantro optional, for serving
- sour cream optional, for serving
- pepperjack cheese optional, for serving
- salt and pepper
- water
Instructions
- Heat a large soup pot or dutch oven over medium high and add the oil, chiles, and onion. Then a little salt and pepper. Cook stirring often until they are soft, around 5 minutes. Turn the heat lower if they are browning.
- Add the turnips, salsa, 2 cups of water and stir. Use your wooden spoon to release all of the browned bits off the bottom of the pot by scraping the bottom as you stir.
- Bring this to a simmer. If it looks to thick for your taste add one more cup of water. Simmer for 10 minutes or until the turnips are tender then add the shredded pork. Cook just long enough to heat the pork through. Taste, season with more salt and pepper if desired, and serve. Top with cheese, sour cream, and cilantro.
Notes
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
Love the simple ingredient list with bold, punchy flavors! Looks delicious.
Chile Verde, Green Chile – my bf would love this so much. I hope to get green salsa then.
I’m on a soup kick this month – Chile Verde is on my “to do” list for January. Thank you for sharing this quick and easy version.