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5 from 1 vote

Pork Chile Verde

Serve this easy weeknight chile verde with a side of lime wedges, cilantro, green onions, pickled jalapenos, radish slices and warm corn tortillas.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Author: Marcia W. Smart


  • 2 tablespoons avocado oil
  • ½ medium yellow or white onion chopped
  • 1 pound ground pork
  • 2 zucchini diced
  • 1 ½ cups quartered small new potatoes
  • 1 head Swiss chard roughly chopped
  • 1 4- oz can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • Fresh ground pepper
  • 1 cup dry white wine replace with a cup of chicken stock to make Whole30
  • 4 cups chicken stock
  • 1 15- ounce can pinto cannellini or garbanzo beans, rinsed (omit to make Whole30)
  • 1 cup homemade tomatillo salsa or store-bought (such as Herdez or Trader Joe’s)
  • Juice of 1-2 limes


  • In a medium heavy-bottomed soup pot over high heat, warm the oil until it shimmers. Add the onion and sauté until softened, about 3 minutes.
  • Add the ground meat and sauté until it loses the pink color, about 5 minutes, breaking it up in small pieces while you cook.
  • Add the zucchini, potatoes, Swiss chard, green chiles, cumin, salt and pepper. Stir for 30 seconds or so, until the cumin is fragrant.
  • Add the wine and scrape up any brown bits in the bottom of the pot.
  • Bring to a simmer and then lower the heat and add the chicken stock, drained beans, tomatillo salsa and lime juice. The consistency will be more like a chili or stew, to think it out to a soup consistency add 1-2 cups of chicken stock or water. Taste to adjust salt seasoning.
  • Simmer on medium-low heat, stirring occasionally, until warmed through. About 15-20 minutes.
  • Slow Cooker: Once the wine has come to a simmer, transfer the meat, vegetable and wine mixture to your slow cooker. Add the stock, beans, salsa and lime juice and cook on low for 3-4 hours, or up to 5 hours. Keep warm until ready to serve.