Dinner for 4

Pork Chile Verde Filling

Name: Pork Chile Verde Filling
Total time: 270 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 5 lb boneless pork shoulder; 2 large white onions; 9 cloves garlic; 2 bay leaves; 2 tbsp + 2 teaspoons kosher salt; 1 tbsp black peppercorns; 2 lb tomatillos; 2 jalapeños; 1 cup cilantro leaves and thin stems; 1 cup water

$23.80for 4270 minServes 4

Pork shoulder simmers with onions, garlic, and bay leaves, then combines with a bright tomatillo and jalapeño sauce.

Pork Chile Verde Filling with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pork roast, 5 lb$2.49/lb typical	5 lb	$12.45Typical price
	Onions, 1 lb$1.29/lb typical	1 lb	$1.29Typical price
	Garlic, 1$0.75 each typical	1	$0.68Typical price
	Tomatillos, 2 lb$2.49/lb typical	2 lb	$4.98Typical price
	Poblano and other fresh chiles, 2$0.60 each typical	2	$1.20Typical price
	Fresh herbs (cilantro, 0.5$1.49 each typical	0.5	$0.74Typical price
Total for the servings shown		$23.80

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

Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

270 minstart to table
Involveddifficulty
4servings as written
$$$typical cost tier

Mexican Dairy-free Gluten-free Low-carb High-protein Family Dinners

Typical price

$5.95 per serving$23.80 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

5 lb boneless pork shoulder
2 large white onions
9 cloves garlic
2 bay leaves
2 tbsp + 2 teaspoons kosher salt
1 tbsp black peppercorns
2 lb tomatillos
2 jalapeños
1 cup cilantro leaves and thin stems
1 cup water

Steps

Place the pork, one onion, six garlic cloves, bay leaves, 2 tablespoons salt, peppercorns, and water in a large pot.
Cover and simmer over low heat for 3 hours and 30 minutes until the pork is tender and reaches 145 F.
Roast the tomatillos, jalapeños, remaining onion, and remaining garlic at 425 F for 20 minutes.
Blend the roasted vegetables, cilantro, remaining salt, and 1 cup water until smooth.
Shred the cooked pork and discard the bones, bay leaves, and cooking liquid.
Simmer the shredded pork with the green sauce in a large skillet for 20 minutes.

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