En Fuego Chili Verde
Get ready to spice up your dinner table with En Fuego Chili Verde, a bold and flavorful twist on traditional chili that’s guaranteed to impress. This hearty recipe features tender, caramelized pork shoulder simmered to perfection in a vibrant green sauce made from roasted poblano and Anaheim peppers, tangy tomatillos, and a hint of jalapeño for optional heat. Seasoned with earthy cumin, coriander, and oregano, and finished with fresh cilantro and zesty lime juice, this dish delivers a perfect balance of smoky, tangy, and savory flavors. Ideal for cozy nights or weekend gatherings, it’s best served with warm corn tortillas or crusty bread to soak up all that irresistible verde goodness. Whether you're a spice enthusiast or a comfort food lover, this one-pot masterpiece will keep you coming back for more.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Poblano peppers, roasted and diced
- 2 large Anaheim peppers, roasted and diced
- 1 medium Jalapeño, minced (optional for extra heat)
- 1 pound Tomatillos, husked and quartered
- 4 cups Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Oregano
- 0.5 cup Fresh cilantro, chopped
- 2 tablespoons Lime juice
- Salt (to taste)
- Corn tortillas or crusty bread (for serving)
Instructions
Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Pat the cubes dry with paper towels and season them evenly with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, brown the pork cubes on all sides until golden, about 2-3 minutes per batch. Remove the browned pork and set aside.
Reduce the heat to medium and add the diced yellow onion to the pot. Sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the roasted, diced poblano and Anaheim peppers, along with the minced jalapeño (if using), to the pot. Cook for 2-3 minutes, stirring occasionally.
Stir in the quartered tomatillos and cook for 5 minutes until they release their juices and begin to break down.
Return the browned pork to the pot. Add the chicken broth, cumin, ground coriander, and oregano. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the chili simmer gently for 60-70 minutes, stirring occasionally, until the pork is tender and the flavors are well combined.
Add the chopped cilantro and lime juice to the pot, stirring to incorporate. Taste and adjust seasoning with additional salt if needed.
Serve the En Fuego Chili Verde hot with warm corn tortillas or crusty bread on the side. Garnish with extra cilantro or a squeeze of lime, if desired.
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 119.3 g | 43% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 40.4 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 6100 mg | 130% | |
*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.
