Chili Verde
Bursting with bold, zesty flavors, this Chili Verde recipe is a Mexican-inspired comfort food classic that will elevate your dinner table. Tender cubes of pork shoulder are seared to perfection and slow-simmered in a vibrant green sauce made from roasted tomatillos, poblano peppers, jalapeños, and fresh cilantro. The dish is infused with the earthy warmth of cumin and brightened with a squeeze of fresh lime juice, creating a perfectly balanced combination of smoky, tangy, and savory flavors. With a cooking method that allows the pork to become irresistibly tender and a preparation time of just 30 minutes before hands-off simmering, Chili Verde is ideal for both weeknight meals and weekend gatherings. Serve it with warm tortillas, fluffy rice, or hearty beans, and let every bite transport you straight to the heart of traditional Mexican cuisine. Perfect for fans of flavorful stews, this recipe is a must-try comfort food experience!
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Recipe Information
Ingredients
- 3 lbs pork shoulder
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large, chopped yellow onion
- 4 minced garlic cloves
- 2 lbs tomatillos
- 2 large poblano peppers
- 2 medium jalapeños
- 1 bunch cilantro
- 2 tsp cumin
- 2 cups chicken broth
- 1 juiced lime
Instructions
Trim and cut the pork shoulder into 1-inch cubes. Season with salt and black pepper.
Heat olive oil in a large pot over medium-high heat. Add the pork pieces in batches, searing until brown on all sides, about 5-7 minutes per batch.
Remove the pork and set aside. In the same pot, add the chopped onion and sauté until translucent, approximately 4 minutes.
Add minced garlic and cook for another 1 minute until fragrant.
While the onion is cooking, prepare the tomatillos and peppers. Remove husks and rinse tomatillos; chop into quarters. Roast the poblano and jalapeños over an open flame or under a broiler until skin is charred. Once cooled, peel off the skins, remove seeds, and chop.
In a blender, combine tomatillos, roasted peppers, and cilantro. Blend until smooth.
Add the blended mixture to the pot with onions and garlic. Stir in cumin and return the browned pork to the pot.
Pour in chicken broth, ensuring the pork is mostly submerged. Bring to a simmer, then cover and reduce heat to low.
Simmer for about 2 to 2.5 hours, or until the pork is tender and the sauce has thickened.
Stir in fresh lime juice, adjust seasoning with more salt and pepper if needed.
Serve the Chili Verde with warm tortillas, rice, or beans. Enjoy!
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 9225 mg | 401% | |
| Total Carbohydrate | 114.3 g | 42% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 35.9 g | ||
| Protein | 343.8 g | 688% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 9091 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
