Martha Stewart Shortcut Chile Verde

Martha Stewart shortcut chile verde is an easy one-pot pork stew built on just four ingredients: pork shoulder, tomatillo salsa, chicken broth, and onion. No browning needed, so this cozy comfort food comes together for a family dinner with almost no effort.

Serve it over steamed rice with avocado, radishes, and crumbled cotija for a weeknight meal worth repeating. Keep the simmer low and the lid tight, because the pork needs gentle heat to go from tough to fork tender.

Martha Stewart Shortcut Chile Verde

0.0 from 0 votes

Course: DinnerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

2

hours 

Calories

370

kcal

Fork-tender chunks of pork shoulder in a tangy, brothy tomatillo sauce with sliced onion, finished with a squeeze of lime and fresh cilantro.

Ingredients

• 3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces
  

• Salt and pepper
  

• 1 medium yellow onion, thinly sliced
  

• 1 cup green tomatillo salsa
  

• 1 1/2 cups low-sodium chicken broth
  

• Fresh cilantro and lime wedges, for serving
  

Directions

• Season and combine: Season pork shoulder generously with salt and pepper. Place in a large pot with onion, tomatillo salsa, and chicken broth.
• Bring to a boil: Bring the mixture to a boil over medium-high heat.
• Cover and simmer: Cover and reduce heat to medium-low. Simmer until pork pulls apart easily with a fork, 1 1/2 to 2 hours.
• Skim and serve: Skim fat off the top. Season with salt and pepper. Serve with fresh cilantro and lime wedges.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of pork is best for chile verde?

Pork shoulder is the best choice because it has enough fat and connective tissue to stay moist through a long braise. Pork butt works just as well since it has even more marbling. Cut the meat into 1-inch pieces so they cook evenly and become tender in 1 1/2 to 2 hours.

Can I make this chile verde in a slow cooker?

Combine the pork, onion, salsa, and broth in a slow cooker and cook on low for 7 to 8 hours or high for 4 to 5 hours. The liquid will not reduce as much as on the stovetop, so the broth will be a bit thinner. Add lime juice and cilantro right before serving so they stay bright.

How do I store and reheat leftover chile verde?

Refrigerate in an airtight container for up to 5 days. Reheat on the stovetop over medium heat until the pork is hot throughout, or microwave individual portions for 2 to 3 minutes. Try topping reheated leftovers with a fried egg for a solid next-morning breakfast.

What if the chile verde turns out too spicy?

Stir in half a teaspoon of sugar at a time, tasting between additions, until the heat mellows. A spoonful of sour cream or Mexican crema at the table also tames the burn. Taste the jar of salsa before you start cooking so you know what level of heat you are working with.

What should I serve with chile verde?

Steamed white rice is the most common pairing and soaks up the broth. Warm flour tortillas, tortilla chips, or cornbread all work as sides. Top the bowl with sliced avocado, thinly sliced radishes, crumbled cotija cheese, and a squeeze of lime for crunch and color.