I seriously thought this Chile Verde was going to be the death of me.
Let me assure you – it was not because of the taste or complexity of making it.
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.
Enjoy!
Easy One Skillet Pork Chile Verde
Ingredients
- 10 to matillos husks removed, rinsed and chopped
- 1/2 medium yellow onion chopped
- 3 - 4 medium garlic cloves coarsely chopped
- 3 jalapenos chopped
- 1 poblano pepper chopped with seeds removed
- 1 and 1/2 pounds pork loin fat removed and cut into 1/2" chunks
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- 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.
- Serve.
Consuelo @ Honey & Figs says
This very picture looks amazing! It was all worth it after all 😉 And so does this dish… it looks delicious and so so easy to make 🙂
Kristi says
Thanks Consuelo. If you only knew how much effort went into this one. Haha! 🙂 I found Chile Verde to be very difficult to photograph.
[email protected] says
Isn’t it frustrating how difficult some foods are to photograph? You stuck with it though and got a great one! Love how simple, but flavorful this recipe looks. Definitely a good weeknight meal!
Kristi says
Yes Christin – so frustrating! Thanks for the compliments on the photo.
amy says
Yum! I’ve never had chile verde before but have developed a serious thing for jalapenos recently. I know what you mean about photographing food – drives me crazy sometimes
Kristi says
I love jalapenos, so i’m always down for a recipe that calls for them. And, when they don’t? I add them anyway! Haha!
[email protected] says
Oh gosh I know the feeling! 50 million photos and only one is perfect; I am just happy it is not so hot anymore, so I’m not sweating as I’m photographing… The shot you do have is amazing!
Kristi says
Thank you! If you only knew the hoops I had to go through to get it there. Haha! And, I know exactly how you feel about the 50 million photos and 1 good one! Been there done that – a million times! LOL
Cailee @ http://hellohealthyeating.com says
Wow! That looks delicious! I could definitely go for a bowl on a chill Autumn day 🙂
Kristi says
Agreed! A totally tummy-warming experience!
Cindy @ Pick Fresh Foods says
Oh, this sounds delicious!! I love tomatillos and more ways to use them is fantastic! Your photo is beautiful. Your determination paid off 😀
Kristi says
Thanks Cindy! Some foods are so much harder to photograph than others!