Pork Tenderloin Chile Verde
Category
Kurobuta Pork
Author
Nathan Michael & Julia Flowers
Servings
4 to 6
Cook Time
60 minutes
Protein
32g/serving
For those craving bold flavors and slow-simmered comfort, Pork Tenderloin Chile Verde delivers an unforgettable taste of tradition with an elevated twist. This dish highlights Snake River Farms Kurobuta Pork Tenderloin, renowned for its superior marbling and tender bite. The pork is seared to golden perfection, then nestled into a vibrant sauce of fire-roasted tomatillos and peppers, infused with fragrant cumin, oregano, and fresh cilantro. Each spoonful is a balance of smoky depth, tangy brightness, and slow-cooked richness, making it a meal to savor. Whether wrapped in warm corn tortillas, topped with crumbled cotija, or enjoyed straight from the bowl, this chile verde transforms simple ingredients into a hearty, soul-warming feast.
Ingredients
Pork Tenderloin Chile Verde
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2 pounds SRF Kurobuta Pork Tenderloin, cut into 1-inch cubes
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salt and pepper
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2 - 3 tablespoons olive oil
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1 cup yellow onion, chopped
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1 - 2 jalapeño peppers (1 mild, 2 medium heat)
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2 Anaheim peppers
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2 Poblano peppers
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1 pound tomatillos, husks removed, rinsed, and halved
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2 teaspoons ground cumin
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2 teaspoons dried Mexican oregano
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1 teaspoon ground coriander
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5 garlic cloves, smashed
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2 cups chicken broth
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1 small bunch cilantro, chopped with stems
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2 tablespoons fresh lime juice
Optional Garnishes
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chopped cilantro, warmed corn tortillas, sliced radishes, crumbled cotija cheese, and lime wedges
Directions
Preheat your oven to broil.
Line a large rimmed baking sheet with foil and arrange the jalapeños, Anaheim, and poblano peppers, cut side down, along with the tomatillos. Broil for 8-10 minutes, flipping just the peppers halfway through. Set aside to cool.
Heat a large Dutch oven over medium heat and add olive oil.
Season the pork cubes generously with salt and pepper. When the oil shimmers, sear the pork in batches, ensuring not to overcrowd the pan. Cook 5 minutes per side until lightly browned. Transfer to a plate and set aside.
Once cooled, peel any loose skins from the roasted peppers and roughly chop.
In the same pot, add another tablespoon of oil, then sauté the onions and garlic over medium-low heat for 5 minutes.
Stir in the chopped roasted peppers, tomatillos, cumin, oregano, and coriander, cooking for 1 minute until fragrant.
Pour in the chicken broth and stir in the chopped cilantro. Turn off the heat.
Using an immersion blender, blend the sauce until smooth (or carefully transfer to a blender and blend, then return to the pot).
Add the seared pork back to the pot, bring to a boil, then reduce to a simmer for 35 minutes. Season with salt to taste.
Portion into bowls and serve with your favorite garnishes and warm tortillas.
Recipe Note
Meet Nathan Michael & Julia Flowers | Team SRF
Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.