Easy Pork Chile Verde

This is a favorite in our household. Sometimes we take the time to roast fresh tomatillos and onion 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 in the freezer for a quick meal. You can also find it in most grocery stores in the refrigerated area. 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 here, tomatillo, chiles, and salt. I use Herez brand, you can find it in the international isle at the grocery.

• So 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 for us, I still have a few lbs to get to my goal. 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 this specific time, 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.

• This soup does not take a long time to cook so the veggies do not have a lot of time to break down.  Make sure you cut your veggies accordingly, so cut them small if you do not want big chunks.

• I used anaheims but any long, slender, mild chile will work.

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5 from 1 vote

Easy Pork Chile Verde

Course Main Dish, Meat, Soup and Salad

Cuisine Fall, Game Day, Keto, Low Carb, Quick and Easy, Saint Patricks Day, Winter

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 269

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

Make sure to calculate your specific ingredients for the most accurate nutritional information.

Nutrition

Calories: 269kcal | Carbohydrates: 7g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 802mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 16.4mg | Calcium: 75mg | Iron: 1.2mg