Emerald Flame Chili Verde
Prepare to ignite your taste buds with the vibrant and smoky flavors of Emerald Flame Chili Verde—a hearty one-pot wonder that celebrates the bold essence of roasted tomatillos, poblano, and jalapeño peppers. Tender cubes of seared pork shoulder are simmered to perfection in a zesty verde sauce, infused with roasted garlic, fresh cilantro, lime juice, and a blend of earthy spices like cumin and oregano. This comforting chili is slow-cooked to develop its deep, tangy heat, making it an irresistible centerpiece for your next meal. Serve it garnished with fresh cilantro, alongside warm tortillas or rice, and elevate each bowl with optional toppings like creamy avocado, sour cream, or shredded cheese. Perfect for chili lovers craving a flavorful twist, this Emerald Flame Chili Verde is your ideal dish for weeknight dinners or cozy gatherings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 1.5 pounds tomatillos (husked and washed)
- 2 medium poblano peppers
- 2 medium jalapeño peppers
- 4 large garlic cloves
- 1 large yellow onion
- 1 bunch cilantro leaves
- 2.5 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium lime
- optional toppings: diced avocado, sour cream, shredded cheese
Instructions
Preheat your oven to 400°F (200°C). Place the tomatillos, poblano peppers, jalapeños, garlic cloves, and quartered onion on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat.
Roast the vegetables in the oven for 20-25 minutes until the tomatillos are soft and slightly charred and the peppers' skins are blistered.
While the vegetables are roasting, trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season with 1 teaspoon of salt and the black pepper.
Heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches, ensuring the pieces are browned on all sides. Transfer to a plate and set aside.
Once the vegetables are done roasting, let them cool slightly. Remove the skins from the poblano and jalapeño peppers, and deseed if desired for less heat.
In a blender, combine the roasted tomatillos, peeled peppers, roasted garlic, roasted onion, half the cilantro bunch, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, and the juice of 1 lime. Blend until smooth to create the verde sauce.
Return the pot to medium heat and pour the verde sauce into the pot. Scrape up any browned bits from the bottom of the pot for added flavor.
Add the seared pork back into the pot, along with the chicken broth. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the chili simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
Taste and adjust seasoning with additional salt, lime juice, or spices if needed.
Serve hot, garnished with the remaining chopped cilantro, and offer optional toppings such as diced avocado, sour cream, or shredded cheese. Pair with warm tortillas or a side of rice.
Nutrition Facts
Calories |
3056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5537 mg | 241% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 45.6 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6247 mg | 133% | |
*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.
