Chili Verde Oamc
Transform your dinner routine with this comforting and flavorful Chili Verde OAMC (Once-A-Month Cooking) recipe! Featuring tender, slow-simmered pork shoulder infused with the tangy brightness of tomatillos, green chilies, and a hint of lime, this dish is a bold celebration of traditional Mexican flavors. Perfect for meal prep, this freezer-friendly recipe is designed to save you time while delivering a hearty, crowd-pleasing meal whenever you need it. Spiced with cumin and oregano, and finished with fresh cilantro for a vibrant touch, this Chili Verde pairs beautifully with rice, warm tortillas, or your favorite toppings. Ideal for busy weeknights or cozy gatherings, it’s a make-ahead marvel that becomes even more irresistible with each reheating.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds boneless pork shoulder or pork butt, cubed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 pounds tomatillos, husked and chopped
- 2 4-ounce cans canned diced green chilies
- 1 jalapeño, seeded and minced (optional for heat)
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions
Season the cubed pork with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Working in batches, sear the pork cubes until browned on all sides. Remove the pork from the pot and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Sauté for 5 minutes until translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped tomatillos, canned diced green chilies, and minced jalapeño (if using) to the pot. Cook for 5 minutes, stirring occasionally.
Return the browned pork to the pot and pour in the chicken broth. Stir in the ground cumin and dried oregano.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 3 to 4 hours, stirring occasionally, until the pork is tender and the flavors have melded.
Remove the pot from heat. Stir in the chopped cilantro and lime juice.
Let the Chili Verde cool slightly before portioning into freezer-safe containers for OAMC. Label and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen. Heat on the stove over medium heat until warmed through. Serve with rice, tortillas, or your favorite toppings.
Nutrition Facts
Calories |
4200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 108.3 g | 542% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 5864 mg | 255% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 48.7 g | ||
| Protein | 258.5 g | 517% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 443 mg | 34% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 7620 mg | 162% | |
*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.
