I seriously thought this Chile Verde was going to be the death of me.
It was the photography. Ugh. Finally, after 8,693 attempts, I finally eeked out one photo good enough for the blog.
Now with that said…if you love Chile Verde – you are going to love this recipe.
- One skillet. One!
- Spicy, tangy, bold flavors.
- Super easy to prep and make.
- From skillet to table in <30 mins.
- Filling like a soup, but much lighter to eat!
Trust me when I say, this is an OMGosh-that’s-good kinda recipe. Perfect for chilly fall days. We absolutely LOVED it and I think you will too.
You’ll love the kick of the spicy jalapenos and poblanos, especially when paired with the tangy flavor of the tomatillos. With a lean, flavorful cut of pork loin, chopped into perfect bite-size pieces, makes it low-fat too. Goodness and love in one skillet.
- 10 tomatillos, husks removed, rinsed and chopped
- ½ medium yellow onion, chopped
- 3 - 4 medium garlic cloves, coarsely chopped
- 3 jalapenos, chopped
- 1 poblano pepper, chopped with seeds removed
- 1 and ½ pounds pork loin, fat removed and cut into ½" chunks
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- Spray skillet liberally with cooking spray.
- Heat skillet on high until hot. Add meat and sprinkle with salt and pepper. Sear on high heat for 3-5 minutes, turning meat frequently, until browned on all sides.
- Add all remaining ingredients to the skillet. Turn down heat to medium heat and cook for 10-15 minutes or until done.