Mexican · dinner

Pork Chile Verde with Potatoes

Pork Chile Verde with Potatoes — from Food Wishes's cooking video Watch how it’s made · 7:56

Video by Food Wishes on YouTube · Open on YouTube

140 minServes 4834 kcal a serve
  • Gluten-free ingredients
  • Dairy-free if you leave out the sour cream
  • Nut-free

Contains: Milk. Check labels on stock, sauces and spice mixes.

A green chilli and tomatillo stew of pork shoulder and potatoes: one serve gives about 47 g of protein and is rich in vitamin C, potassium, vitamin B6 and selenium. It is a big, hearty portion.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 20

Method

Tap a time to watch that step in the video.

  1. Heat the oil in a heavy pot over high heat until almost smoking. Add the pork and sear 4–5 minutes without moving, then stir and brown a little more. 0:28
  2. Lower the heat to medium, add the onion with a big pinch of the salt and cook about 4 minutes until translucent. Stir in the oregano, cumin, coriander and cayenne and cook 2 minutes; turn the heat to low. 1:33
  3. Blend the quartered tomatillos, jalapeños, poblano, garlic, cilantro and about 2 cups of the stock to a very smooth purée. 2:41
  4. Pour the sauce over the pork, add more salt and the bay leaf and bring to the boil. Simmer gently for about 1 hour, stirring now and then and skimming off fat if you like. 4:13
  5. Add the potatoes, season with salt and pepper, add a splash more stock if needed, and simmer 45–60 minutes until the pork and potatoes are fork-tender. 5:11
  6. Taste for salt and serve in bowls topped with a dollop of sour cream, pickled red onions and torn cilantro. 6:15

Tip. Serves 4 large portions. Skim the fat during simmering to make it lighter. To pickle the onions, cover sliced red onion with red wine vinegar and a pinch of salt and chill overnight.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 4

Energy834 kcal3,490 kJ
Protein48 g95% of a day
Fibre8.4 g30% of a day
Carbohydrate54 g46 g net · 11 g sugars20% of a day
Fat48 g16 g saturated62% of a day
Sodium1,490 mg65% of a day

Where the energy comes from one serve

  • Net carbs 23%
  • Protein 24%
  • Fat 53%

Low carb: under 26% of the energy is from carbs.

Lower-carb idea. About 70% of the 46 g of net carbs come from the yukon gold potatoes. To cut carbs, try cauliflower, celeriac or turnip instead.

One serve has about 65% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High109%

60 µg a serve, mostly from boneless pork shoulder (95%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin C High83%

75 mg a serve, mostly from poblano chilli (32%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin B6 High78%

1.3 mg a serve, mostly from yukon gold potatoes (39%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Zinc High69%

7.6 mg a serve, mostly from boneless pork shoulder (83%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B12 High59%

1.4 µg a serve, mostly from boneless pork shoulder (97%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Omega-3 High52%

0.8 g a serve, mostly from vegetable oil (74%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium High44%

2090 mg a serve, mostly from yukon gold potatoes (44%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron High36%

6.5 mg a serve, mostly from boneless pork shoulder (34%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin K High34%

41 µg a serve, mostly from tomatillos (31%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Magnesium High30%

127 mg a serve, mostly from yukon gold potatoes (37%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Folate High22%

87 µg a serve, mostly from yukon gold potatoes (55%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin E Source19%

2.9 mg a serve, mostly from vegetable oil (41%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin D Source13%

2.6 µg a serve, mostly from boneless pork shoulder (98%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Calcium Source11%

146 mg a serve, mostly from boneless pork shoulder (28%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Show the other 1
Vitamin A7%

64 µg a serve, mostly from sour cream (39%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

You might also like

Browse all 953 recipes

Recipe and video by Food Wishes; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.