This Green Chile, also widely known as Chile Verde or Pork Green Chili, offers an incredibly easy yet profoundly delicious culinary experience. Crafted with clever shortcuts, this recipe simplifies the process of preparing a classic dish without compromising on its rich, authentic flavors. You are going to adore the succulent, fall-apart tender pork enveloped in a vibrant, tangy green stew that promises to become a staple in your kitchen. This dish is not just a meal; it’s a comforting embrace of Mexican-inspired cuisine, perfect for any day of the week.
What is Green Chile Verde? Understanding This Mexican Classic
Green Chile, or Chile Verde, is a beloved and iconic stew or sauce deeply rooted in Mexican and Southwestern American cuisine. At its heart, it features tender chunks of pork, though variations with other meats like green chicken chili are also popular. The magic of Chile Verde lies in its distinctive green sauce, a robust blend of green chilies such as fiery Hatch chile peppers, mild Anaheim peppers, earthy Poblano chiles, or piquant jalapeño peppers. These are typically combined with tangy tomatillos, savory onions, and a medley of aromatic spices.
The characteristic vibrant green hue of Chile Verde stems directly from its primary ingredients: the fresh or roasted green chilies and the tomatillos that form its flavorful foundation. This dish is renowned for its complex flavor profile, balancing savory notes with a pleasant, often adjustable, level of spiciness. It’s a remarkably versatile creation, traditionally served alongside fluffy rice, warm tortillas, or as a savory filling for hearty burritos and delectable tacos. Exploring the nuances of Green Chile Verde is a journey into the soul of regional Mexican cooking, offering a taste of heritage and culinary craftsmanship.
Why You Will Adore This Easy Pork Green Chili Recipe: Time-Saving & Flavor-Packed
You’re about to discover why this easy pork green chili recipe, often called Chile Verde, will quickly become a cherished favorite. My fantastic secret to making an authentic-tasting Chile Verde with minimal effort lies in embracing two genius shortcuts: high-quality jarred salsa verde and canned diced green chilies. These simple swaps dramatically cut down on preparation time without sacrificing the depth and complexity of flavor that defines a truly great Green Chile.
- Jarred Salsa Verde: The Foundation of Flavor: Imagine having the perfect base for your Chile Verde without peeling, seeding, roasting, or blending. That’s exactly what jarred salsa verde provides. It’s a pre-made blend of essential ingredients like ripe tomatillos, various green chilies, savory onions, and a harmonious mix of spices. This ready-to-use sauce delivers the foundational tangy and slightly spicy notes that are crucial for an authentic Chile Verde, instantly saving you significant time in the kitchen. When selecting your salsa verde, look for a reputable brand and choose a spiciness level that suits your personal preference. This single ingredient is a game-changer, ensuring a consistent and delicious flavor profile every time.
- Canned Diced Green Chilies: Boosting Authenticity and Heat: To further enhance the chili flavor and introduce a delightful textural element, canned diced green chilies are indispensable. These convenient chilies are typically pre-roasted and diced, meaning they are ready to go straight into your pot. They contribute an additional layer of authentic chili taste and allow you to easily control the heat level of your stew. Whether you prefer a mild background warmth or a more pronounced kick, canned green chilies are a simple and effective way to achieve it.
The beauty of these ingredient choices is that they completely eliminate the need to handle fresh tomatillos, with their often-fussy papery husks, or to undertake the time-consuming process of roasting, peeling, and dicing fresh chilies. This streamlined approach allows you to savor the rich, vibrant flavors of tomatillos and green chilies effortlessly. It transforms what can traditionally be a multi-hour endeavor into an efficient and convenient cooking experience, making it possible to enjoy this hearty, flavorful stew even on busy weeknights. Prepare to impress yourself and your family with this surprisingly simple yet utterly delicious Pork Green Chili!
Essential Ingredients for Your Savory Pork Chile Verde Recipe
Crafting a memorable Pork Chile Verde begins with selecting the right ingredients. This recipe simplifies the process while ensuring maximum flavor. Let’s walk through the key components you’ll need, along with some insightful variations and substitutions to spark your culinary creativity.
Core Green Chile Ingredients:
- Pork Shoulder, Pork Butt, or Pork Loin: This is the star protein of our dish. These cuts are chosen for their ability to become incredibly tender and juicy when slow-cooked, providing a satisfying richness to the stew.
- Kosher Salt: A fundamental seasoning that plays a crucial role in enhancing and balancing all the other flavors in the dish. Don’t underestimate its power to elevate the overall taste.
- Avocado Oil (or your preferred cooking oil): Used for searing the pork at high temperatures and sautéing the aromatics. Avocado oil is excellent for its high smoke point, but any neutral cooking oil will work effectively.
- Onion: When sautéed, onions contribute a foundational sweetness and depth of flavor, forming an aromatic base for the sauce.
- Garlic: Aromatic and essential, minced garlic infuses the entire dish with its distinctive pungent and sweet undertones, deepening the overall flavor profile.
- Green Salsa (Salsa Verde): As our key shortcut, jarred salsa verde delivers the characteristic tangy and subtly spicy kick that defines Chile Verde, saving significant preparation time.
- Chicken Broth: This liquid base not only provides moisture for the slow cooking process but also adds a savory layer of flavor, enriching the stew.
- Diced Green Chiles (Canned): Another convenient shortcut, these pre-diced chilies amplify the chili flavor and introduce an additional layer of heat and texture to the stew.
- Ground Cumin: A classic spice in Mexican cuisine, ground cumin imparts a warm, earthy, and slightly peppery aroma that is indispensable for authentic flavor.
- Ground Coriander (Optional): While optional, a touch of ground coriander adds a delicate, citrusy warmth and a nuanced complexity that beautifully complements the other spices.
- Garnishes: To finish your dish with a flourish, consider adding dollops of sour cream for creaminess, pickled jalapeños for an extra zing and bright acidity, and fresh cilantro for herbaceous freshness.
Optional Substitutes for Green Chilies
If canned diced green chilies aren’t available or if you wish to experiment with different flavors and heat levels, there are several excellent substitutes you can consider:
- Fresh Green Chilies: For the most authentic flavor and texture, fresh green chilies are an ideal substitute. Options like Anaheim, Poblano, or the famed Hatch chilies (when in season) work wonderfully. You’ll need to first roast them—either under a broiler, on a grill, or over an open flame—to char the skin, making it easier to peel. Once peeled, simply dice them to your desired size. This method offers unparalleled fresh chili flavor.
- Jalapeño Peppers: A readily available option, jalapeños are generally hotter than the milder green chilies typically found in cans. If you prefer less heat, remove the seeds and the white membrane inside before dicing, as these contain most of the capsaicin. Jalapeños provide a similar texture and contribute to the vibrant green color.
- Serrano Peppers: For those who crave a bolder heat, serrano peppers are an excellent choice. They are significantly spicier than jalapeños. Similar to jalapeños, you can temper their heat by removing the seeds and membranes. Use them judiciously!
- Bell Peppers (Green): If you’re aiming for the texture and color of green chilies without any heat, green bell peppers are a suitable, albeit milder, alternative. They won’t provide the characteristic spice or complex flavor notes of chilies, but they will add bulk and a fresh, vegetal crunch.
- Pickled Jalapeños: Commonly found in most grocery stores, pickled jalapeños offer a convenient and flavorful substitute. Be aware that they will introduce a distinct tangy, vinegary flavor to your dish, which can be a delicious twist for some. Drain them well before adding.
- Red Chili Flakes or Cayenne Powder: In a pinch, if none of the above are accessible, a small amount of red chili flakes or cayenne powder can provide the necessary heat. However, it’s important to note that these will only contribute spiciness and won’t replicate the unique flavor or texture that actual green chilies bring to the dish. Use sparingly and taste as you go.
Choosing the Perfect Pork Cut for Your Green Chile Verde
The success of a truly tender and flavorful Pork Green Chile heavily relies on selecting the right cut of pork. Each option brings distinct characteristics to the stew. Here’s a breakdown of your best choices and why they excel in this dish:
- Pork Shoulder: The King of Slow Cooking: Pork shoulder is widely regarded as the ultimate choice for Green Chile, and for good reason. This cut is generously marbled with fat and connective tissue. During the long, slow cooking process required for Chile Verde, this collagen breaks down into gelatin, infusing the meat with incredible moisture and a silky texture. The fat renders, enriching the sauce and ensuring the pork becomes exquisitely tender and bursting with flavor. It’s my absolute go-to for achieving that perfect, melt-in-your-mouth consistency.
- Pork Butt (Boston Butt): A Close Relative and Excellent Alternative: Often used interchangeably with pork shoulder, the pork butt actually originates from the upper part of the shoulder. It shares many of the desirable qualities of the shoulder, including excellent marbling. This generous fat content is key; it prevents the meat from drying out during extended simmering, contributing significantly to the succulence and deep flavor of the final dish. When braised, pork butt yields remarkably tender, juicy results that are ideal for shredding or keeping in hearty chunks.
- Pork Loin: A Leaner Option with Considerations: Pork loin is a considerably leaner cut compared to pork shoulder or butt, with much less fat and connective tissue. While it can certainly be used in Chile Verde, it’s important to manage expectations regarding the final texture and flavor. The meat will still tenderize and be easy to pull apart with a fork, but it won’t achieve the same luxurious, juicy mouthfeel that the fattier cuts provide. When I’ve personally tried pork loin, I found the texture to be tender but noticeably drier. If you’re looking to reduce fat content, pork loin is a viable option, but be mindful that the overall richness of the stew may be slightly diminished.
It’s worth noting that the terms “pork shoulder” and “pork butt” are frequently used synonymously in many recipes and butcher shops. While they come from adjacent parts of the pig and have subtle differences, both are fantastic choices for braising and stewing applications like Chile Verde. Their rich marbling and high collagen content are precisely what makes them transform into fork-tender, flavorful delights after a long, gentle simmer. Either option will deliver a wonderfully authentic and satisfying result for your homemade Green Chile.
How to Make Green Chile: An Easy Step-by-Step Guide for Chile Verde
Creating this delicious Pork Green Chile is simpler than you might think, thanks to our smart shortcuts. Follow these easy steps to achieve a rich, tender, and incredibly flavorful stew that will impress everyone.
Step 1: Prepare and Season the Pork
- Begin by preparing your pork. Take 2 pounds of pork shoulder, pork butt, or pork loin and cut it into approximately 1-inch chunks. This size allows for even searing and ensures the meat becomes wonderfully tender during simmering.
- Next, generously season the pork chunks with 1 teaspoon of kosher salt. Make sure each piece is well coated. This initial seasoning is crucial for building a strong flavor base for your Green Chile.
Step 2: Sear the Pork for Depth of Flavor
- Heat 2 tablespoons of your chosen cooking oil (such as avocado or vegetable oil) in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Allow the oil to get hot but not smoking.
- Carefully add the seasoned pork chunks to the hot pot. Work in batches if necessary to avoid overcrowding the pan. Overcrowding will cause the meat to steam instead of sear, preventing the development of that crucial browned crust.
- Sear the pork on all sides until a rich, golden-brown crust forms. This browning, known as the Maillard reaction, adds immense depth of flavor and visual appeal to the final dish. Once browned, remove the pork from the pot and set it aside. Don’t worry about cooking it through at this stage; we’re just building flavor.
Step 3: Build the Aromatic Chile Verde Sauce Base
- Using the same pot (which now holds flavorful browned bits, or “fond,” from the pork), add another 1 tablespoon of oil, the diced onion, and the remaining ½ teaspoon of kosher salt.
- Sauté the onions over medium heat, stirring frequently and scraping up any browned bits from the bottom of the pot with your spoon. Continue until the onions soften and become translucent, usually about 5-7 minutes. This deglazing step incorporates all those delicious caramelized flavors into your sauce.
- Stir in the minced garlic, ground cumin, and the optional ground coriander. Cook for just another minute until the aromatics become incredibly fragrant. Be careful not to burn the garlic.
- Now, it’s time to add your liquids and key chili components. Pour in the entire 16-ounce jar of green salsa (salsa verde) and 2 cups of chicken broth. Give everything a good stir to combine all the ingredients.
- Finally, add the 4-ounce can of diced green chiles to the pot. Stir once more, ensuring all ingredients are well incorporated into the developing sauce.
Step 4: Simmer to Perfection
- Return all the browned pork back into the pot, nestling it into the rich green sauce.
- Bring the entire mixture to a gentle boil, then immediately reduce the heat to a low simmer. This slow cooking is essential for tenderizing the pork and melding the flavors.
- Cover the pot with a lid and let it cook for 2 to 2 1/2 hours. The goal is for the pork to become incredibly tender, easily pulling apart with a fork. Check periodically to ensure the liquid isn’t evaporating too quickly; if it is, add a splash more broth.
Step 5: Final Touches and Serving
- Once the pork is fork-tender, remove the lid and taste the Chile Verde. This is your opportunity to adjust the seasoning. Need more salt? Add it now, a little at a time, until it tastes perfect.
- If you prefer, you can use two forks to gently shred the tender pieces of pork into smaller strands directly in the pot. Alternatively, leave the chunks whole for a heartier stew.
- With the final adjustments made, your incredible Pork Green Chile is ready to be served and savored!
Important Notes for Success:
- If you opt for unsalted chicken broth, remember to add an extra teaspoon of kosher salt when you pour in the broth. This ensures your stew is perfectly seasoned.
- Don’t hesitate to personalize your serving! A dollop of sour cream adds creamy coolness, pickled jalapeños introduce a bright, tangy heat, and a sprinkle of fresh cilantro provides a burst of herbaceous flavor.
How to Serve This Versatile Chile Verde Recipe: Creative Pairings
One of the many joys of Pork Green Chile is its incredible versatility. While it’s fantastic on its own, pairing it with complementary sides can elevate your meal. Here are some delightful ways to serve this comforting dish:
- Traditional Perfection: For a classic experience, spoon your Green Chile generously over a bed of fluffy steamed white rice. For convenience, I often make a simple microwave rice, but you could also indulge in my easy basmati rice recipe or a flavorful instant pot Mexican rice. Serve alongside warm, soft flour tortillas, perfect for scooping up every last bit of that savory sauce. For an authentic touch, homemade corn tortillas from scratch are truly incredible.
- Customizable Chile Verde Bowls: Create personalized, vibrant bowls by layering your Green Chile with staple ingredients like black beans and your favorite toppings. Think creamy sour cream, a drizzle of zesty Baja sauce, or slices of fresh avocado for a rich, cooling contrast.
- Hearty Burrito Filling: Transform your Chile Verde into a substantial and incredibly flavorful burrito filling. Combine the tender pork and sauce with some cooked rice and a sprinkle of shredded cheese before rolling them tightly in large flour tortillas. Grill or lightly pan-fry the burritos for a golden-brown finish.
- The Southern Twist with Cornbread: For a different but equally satisfying pairing, serve your Pork Green Chili alongside a slice of warm, buttery cornbread. The subtle sweetness and crumbly texture of the cornbread provide a wonderful counterpoint to the savory, spicy stew.
- Elevated Garnishes: Always enhance your dish with fresh garnishes. A dollop of cool sour cream, a sprinkle of vibrant fresh cilantro, and a few slices of tangy pickled jalapeños not only add visual appeal but also introduce layers of flavor and texture that complete the meal.
Green Chile Make Ahead and Storage Tips for Convenience
This Green Chile recipe is not only delicious but also incredibly convenient, making it perfect for meal prepping or enjoying leftovers. Here’s how you can make it ahead and store it effectively:
- Make Ahead: You can easily prepare your Green Chile up to two days in advance. This allows the flavors to meld and deepen even further, often making the stew taste even better on the second day! Once cooked, let it cool completely, then transfer it to an airtight container and store it in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, until it’s warmed through before serving.
- Freezing for Future Meals: This recipe freezes exceptionally well, making it ideal for batch cooking. If you plan to make a large batch, you can freeze portions for up to three months. The key to successful freezing is to ensure the stew cools completely to room temperature before transferring it to freezer-safe airtight containers or heavy-duty freezer bags. This prevents ice crystal formation and helps maintain the quality of the stew. Label with the date for easy tracking.
- Refrigerating Leftovers: Any leftover Green Chile can be stored safely in an airtight container in the refrigerator for up to four days. It’s perfect for quick lunches or easy dinners throughout the week.
- Effortless Reheating: To reheat refrigerated Chile Verde, you can either warm it on the stovetop over low to medium heat, stirring periodically until hot, or use the microwave. If reheating from frozen, it’s best to thaw the stew overnight in the refrigerator first. Once thawed, proceed with stovetop or microwave reheating methods. If it seems a little thick after reheating, you can stir in a splash of chicken broth or water to reach your desired consistency.
5 Common Mistakes to Avoid When Making Green Chile Verde
Even with a straightforward recipe, small errors can impact the final dish. Here are the most frequent missteps home cooks make when preparing Chile Verde and how to easily avoid them to ensure your stew is always perfect:
- Overcrowding the Pan During Searing: This is a critical mistake that often leads to less flavorful meat. When you add too much pork to the pan at once, the temperature of the oil drops significantly. Instead of searing and developing a rich brown crust, the pork will steam and release moisture, resulting in grey, less flavorful meat. To avoid this, always sear the pork in batches, ensuring there’s enough space around each piece for proper browning.
- Skipping the Pork Searing Step Entirely: It can be tempting to skip this initial step to save time, but resist the urge! Searing the pork before simmering is crucial. It creates the Maillard reaction, which develops deep, complex flavors and a beautiful crust on the meat. This foundational flavor contributes immensely to the richness and savory depth of your Green Chile. Without it, the stew will lack a significant layer of taste.
- Rushing the Cook Time for Tenderness: Chile Verde is a dish that truly benefits from slow cooking. The cuts of pork recommended (shoulder, butt) contain a good amount of connective tissue that needs time to break down into gelatin. If you rush the simmering process, the pork will not achieve that desirable fork-tender, fall-apart texture. Be patient and allow the stew to simmer for the recommended 2 to 2 1/2 hours; your taste buds will thank you.
- Not Tasting and Adjusting for Salt: Salt is a fundamental flavor enhancer, and its balance is vital. The salt content in jarred salsa verde and chicken broth can vary significantly. Especially if you’re using unsalted chicken broth, it’s essential to taste your Green Chile before you finish cooking. Add salt incrementally until the flavors pop and the stew tastes perfectly seasoned. Don’t rely solely on the initial salt measurement.
- Ignoring the Aromatics (Garlic, Onions, Spices): The garlic, onions, and spices (cumin, coriander) are the backbone of your Chile Verde’s flavor. Skimping on these ingredients or not properly sautéing them can lead to a flat, uninspired stew. Ensure your onions are translucent and slightly caramelized, and that your garlic and spices are cooked just long enough to become fragrant (about a minute) to release their full aromatic potential before adding the liquids. These foundational elements are key to a truly flavorful Chile Verde.
FAQs About Chile Verde: Your Questions Answered
Have quick questions about making the perfect Chile Verde? Here are some rapid answers to commonly asked questions:
Yes, absolutely! Chicken is a fantastic substitute for pork. If using chicken, I recommend boneless, skinless chicken thighs for their flavor and tenderness. Just be sure to adjust the cooking time, as chicken generally cooks faster than pork, usually requiring about 1 to 1.5 hours of simmering until it’s cooked through and shreddable.
While jarred green salsa (salsa verde) is a key shortcut and provides a distinct tanginess and authentic flavor in this specific recipe, you don’t *have* to use it. If you prefer to make your own from scratch, you can blend roasted tomatillos, fresh green chilies (like poblanos, jalapeños, or serranos), onions, garlic, and cilantro to create your own vibrant sauce. This will require more prep time but offers a fresh, homemade touch.
Chile Verde is incredibly versatile! It’s traditionally served over steamed white rice with warm tortillas on the side. Other popular options include using it as a filling for burritos or tacos, serving it alongside cornbread, or creating customizable bowls with black beans, avocado, and sour cream. Fresh cilantro and pickled jalapeños make excellent garnishes.
Yes, this recipe freezes exceptionally well! It’s a great meal to make in a larger batch for future enjoyment. Ensure the Chile Verde cools completely to room temperature before transferring it to airtight freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to three months and reheated after thawing in the refrigerator overnight.
A large, heavy-bottomed pot or a Dutch oven works best for this recipe. These types of pots offer ample space to sear the pork without overcrowding and provide excellent heat distribution, which is essential for consistent simmering and tenderizing the meat. A tight-fitting lid is also important for retaining moisture during the long cook time.
Absolutely! This recipe can be easily adapted for a slow cooker or Instant Pot. For a slow cooker, sear the pork and sauté the aromatics on the stovetop first to build flavor, then transfer everything to the slow cooker and cook on low for 6 to 8 hours, or on high for 3-4 hours, until the pork is tender. For an Instant Pot, use the sauté function to brown the pork and aromatics, then add liquids, secure the lid, and cook on high pressure for about 40-50 minutes, followed by a natural release.
At its core, Green Chile (or Chile Verde) is primarily made from green chili peppers (such as Hatch, Anaheim, Poblano, or jalapeño) and often includes tomatillos, onions, and garlic. When made as a stew, it typically features a protein like pork, simmered in this vibrant green sauce along with spices like cumin and coriander.
Discover Other Mouthwatering Chili Recipes You’ll Love
If you’ve enjoyed the comforting flavors of this Pork Green Chili, you’re in for a treat with these other fantastic chili recipes. Each offers a unique twist on this beloved classic, perfect for expanding your culinary repertoire:
- Cream Cheese Chicken Chili: This chili is a delightful departure from the traditional, featuring the unexpected richness of cream cheese. It introduces a creamy, tangy twist that makes it uniquely indulgent and incredibly comforting.
- Green Chicken Chili: A lighter, yet equally flavorful alternative to its pork counterpart. This stovetop, one-pot recipe is ideal for busy days, boasting a secret shortcut ingredient that makes it a quick, satisfying, and utterly delicious meal.
- White Chicken Chili: Stepping away from the classic red chili, this version uses tender chicken and creamy white beans for a distinctly milder, lighter, and incredibly soothing taste. It’s a fantastic option for those seeking a different chili experience.
- Chili Con Carne: The quintessential traditional favorite, this robust chili delivers bold flavors with rich ground beef, a generous blend of classic chili powder, and a mix of aromatic spices for a deeply savory and satisfying experience.
- Instant Pot Chicken Chili: When time is of the essence, this recipe comes to the rescue. It masterfully brings together tender chicken, wholesome beans, and savory spices in a pressure cooker, delivering a quick, comforting, and intensely flavorful meal in a fraction of the time.
Looking to truly elevate your chili game? Consider crafting your very own custom spice blend with my Chili Seasoning Recipe – it’s surprisingly easy, budget-friendly, and allows you to control the exact flavor profile. And if you’re ever wondering what goes best with your chili, I’ve compiled a comprehensive list of delicious options in my dedicated guide. To complete your chili feast with a sweet ending, explore my favorite Mexican dessert recipes.
Print Recipe
Green Chile (Award-Winning Pork Green Chili Recipe)
Jennifer Pallian BSc, RD
10 minutes
2 hours 50 minutes
3 hours
6
Equipment
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Measuring Cups and Spoons
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Cutting Board
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Knife
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Dutch Oven
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Wooden Spoon
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Airtight Containers
Ingredients
- 2 lbs pork shoulder or pork loin
- 1 ½ tsp kosher salt divided use
- 3 tbsp avocado oil or vegetable oil
- 1 large onion diced
- 2 tbsp minced garlic
- 1 16-ounce jar green salsa (salsa verde)
- 2 cups regular chicken broth see notes
- 1 4-ounce can diced green chiles
- 1 tsp ground cumin
- ¼ tsp ground coriander optional
- Sour cream, pickled jalapenos and/or fresh cilantro for garnish
Instructions
Prepare the Pork
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Season the 2 lbs of pork shoulder or pork loin with 1 tsp of kosher salt.
Sear the Pork
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Heat 2 tbsp of olive or vegetable oil in a large pot or Dutch oven over medium-high heat.
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Add the pork and sear until all sides are browned. Remove the pork from the pot and set aside.
Sauté Aromatics
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In the same pot, add another 1 tbsp oil, plus onion and remaining ½ tsp salt. Sauté, stirring to scrape up browned bits on the bottom of the pot, until it turns translucent.
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Stir in garlic, cumin and coriander (if using) and cook for another minute until fragrant.
Add Liquids and Spices
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Pour in one 16-ounce jar of green salsa (salsa verde) and 2 cups of chicken broth.
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Add the 4-ounce can of diced green chiles.
Cook the Pork
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Return the seared pork to the pot.
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Bring the mixture to a boil, then lower the heat to a simmer.
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Cover and cook for 2 to 2 1/2 hours, or until the pork is tender and can be easily pulled apart.
Add Final Touches
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Taste and add additional salt if needed.
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If you like, you can also shred the pork into smaller pieces at this point.
Notes
Nutrition
| Carbohydrates: 3g
| Protein: 19g
| Fat: 14g
| Saturated Fat: 3g
| Polyunsaturated Fat: 2g
| Monounsaturated Fat: 8g
| Cholesterol: 63mg
| Sodium: 950mg
| Potassium: 374mg
| Fiber: 0.4g
| Sugar: 1g
| Vitamin A: 13IU
| Vitamin C: 3mg
| Calcium: 29mg
| Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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