This gluten-free soup is packed with vibrant Mexican flavors that deliver warmth and comfort.
When I think of Mexican food, soup isn’t the first thing that comes to mind. I’ve had more than my share of tacos, burritos, enchiladas, and quesadillas at restaurants and food trucks. But I never had the chance to try chile verde until my gluten-free niece made this recipe for me.
I was surprised by the combo of complex flavors and mild spiciness. I assumed it would be really hot, but the peppers lend more earthy depth than fiery spice to the flavor profile. The deep umami of the pork and the rich savoriness of the onions and garlic are so comforting. Then the cilantro brings in a fresh vibrancy that balances the bright tartness of the tomatillos. Altogether, it’s one of the most deeply satisfying soups I’ve ever tasted.
The longer cook time makes this recipe perfect for chilly weekends. I love how it fills my apartment with mouthwatering aromas! My niece’s boyfriend has requested a spicier version, so next time I might not deseed the jalapeños.
Is This Chile Verde Healthy?
This chile verde is a flavorful, gluten-free, and nutrient-rich meal that can be a wholesome addition to most well-balanced diets. The pork shoulder provides a solid amount of protein, and trimming it of excess fat helps keep the saturated fat content moderate. Tomatillos, poblanos, and jalapeño peppers contribute vitamin C, potassium, fiber, and a burst of flavor with minimal calories. Onion and garlic not only deepen the flavor but also offer beneficial plant compounds, while fresh cilantro adds more vitamin C and a dose of antioxidants. Overall, this dish delivers a good balance of nutrients in a moderate calorie count.
The sodium level leans toward the high side, mostly from the chicken broth, so those watching their intake might consider using a low-sodium store-bought version or making homemade Pork Broth to control the salt content. Make this dish paleo-friendly by checking your broth for additives or sugars and subbing in avocado oil for the vegetable oil.
What Are Tomatillos?
Tomatillos are a fascinating fruit native to Mexico and Central America, where they’ve been cultivated since the time of the Aztecs and Mayans—long before tomatoes became a staple in the region. Also known as the “Mexican husk tomato,” tomatillos belong to the nightshade family, but they’re actually more closely related to groundcherries than to the common tomato. Each tomatillo grows inside a delicate, papery husk that resembles a little lantern. When ripe, the fruit can be green, yellow, or even purple, depending on the variety, but they’re most often picked and used while still green for their signature tart, citrusy flavor.
What sets tomatillos apart is their bright, tangy taste—often described as a cross between a green apple and a lemon—which brings a lively, refreshing zing to dishes like salsa verde and chile verde. This tartness mellows and sweetens when they’re cooked, making tomatillos incredibly versatile. They can be roasted, grilled, blended, or even eaten raw.
How Do I Store Leftovers?
Store leftover chile verde in an airtight container in the fridge for up to 4 days. You can also freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge. Reheat gently on the stove over medium heat or in the microwave, stirring occasionally until heated through.
Serving Suggestions
This chile verde makes a delicious and satisfying meal all on its own, but it also goes well with a side of Keto Tortilla Chips or Air-Fryer Tortilla Chips. Make it a heartier dinner by serving it with this Black Beans & Rice Recipe, this Instant-Pot Mexican Rice, or this vibrantly low-carb Cilantro-Lime Cauliflower Rice.
Ingredients
- 1 pound tomatillos husked and halved
- 3 poblano peppers seeded and halved
- 2 jalapeño peppers seeded and halved
- 2 1/2 pounds pork shoulder cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the broiler. Arrange tomatillos, poblano peppers, and jalapeño peppers on a baking sheet.
- Broil until the tomatillos and peppers are charred, about 7-10 minutes. Place the hot veggies in a plastic bag to steam. Set aside.
- Season the pork cubes with salt and pepper.
- In a large pot, heat the oil over medium-high heat. Brown the pork on all sides.
- Reduce heat to medium. Add the onions and garlic to the pot with pork. Sauté until the onions are translucent, about 7-10 minutes.
- Peel the broiled peppers and discard the skins. In a food processor, blend together the peppers, tomatillos, and cilantro until a smooth sauce is formed.
- Add this sauce, the chicken broth, the oregano, and the cumin to the pot with the chicken and peppers.
- Simmer covered on low heat until pork is tender, about 2 1/2 hours.
- Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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