Dinner for 8

Pork Chile Verde with poblano and other fresh chiles

Name: Pork Chile Verde with poblano and other fresh chiles
Total time: 180 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 lb tomatillos; 3 poblano peppers; 2 jalapeño peppers; 2 1/2 lb pork shoulder; 2 tbsp vegetable oil; 1 large onion; 3 cloves garlic; 1/2 cup fresh cilantro; 2 cups chicken broth; 1 tsp dried oregano; 1 tsp ground cumin; salt and pepper (optional)

$7.27for 4180 minServes 8

Pork shoulder simmers with roasted tomatillos, peppers, herbs, and broth until tender in a savory green stew.

Pork Chile Verde with poblano and other fresh chiles with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Tomatillos, 1 lb$2.49/lb typical	1 lb	$2.49Typical price
	Poblano and other fresh chiles, 5$0.60 each typical	5	$3.00Typical price
	Pork roast, 2.5 lb$2.49/lb typical	2.5 lb	$6.23Typical price
	Onions, 0.5 lb$1.29/lb typical	0.5 lb	$0.65Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
	Broth, 17 oz$0.07/oz typical	17 oz	$1.16Typical price
Total for the servings shown		$14.54

Swaps

Swap pork roast for beef chuck roastabout $4.50/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

180 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

Mexican Dairy-free Low-carb Budget Family Lunches Dinners Sheet pan Cold-weather comfort Winter

Typical price

$1.82 per serving$7.27 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 lb tomatillos
3 poblano peppers
2 jalapeño peppers
2 1/2 lb pork shoulder
2 tbsp vegetable oil
1 large onion
3 cloves garlic
1/2 cup fresh cilantro
2 cups chicken broth
1 tsp dried oregano
1 tsp ground cumin
salt and pepper (optional)

Steps

Heat the oven to 425 F and roast the tomatillos, poblanos, and jalapeños on a sheet pan for 15 minutes.
Remove the pepper stems and blend the roasted vegetables with the onion, garlic, cilantro, oregano, cumin, and 1 cup broth.
Cut the pork shoulder into chunks and brown it in oil in a large Dutch oven over medium-high heat for 15 minutes.
Pour in the blended sauce and remaining broth, then season with salt and pepper.
Cover the Dutch oven and simmer the chile verde over low heat for 2 hours 15 minutes, until the pork is tender and reaches 145 F.

Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.