Firehouse Pork Chili Verde
Bold, smoky, and brimming with flavor, Firehouse Pork Chili Verde is the ultimate one-pot comfort food. Perfectly tender cubes of seared pork shoulder simmer to perfection in a vibrant, tangy base of tomatillos, poblano and jalapeño peppers, and fragrant spices like cumin and coriander. Infused with zesty lime and fresh cilantro, this dish strikes a harmonious balance of heat and brightness. Whether you pair it with warm tortillas, fluffy rice, or crusty bread, this hearty green chili is a crowd-pleaser that’s ideal for weeknight dinners or game-day gatherings. Ready in just over two hours, this chili verde is well worth the effort, delivering authentic, rustic flavors that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds pork shoulder (boneless)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 1.5 pounds tomatillos, husked and quartered
- 2 medium poblano peppers, seeded and diced
- 2 medium jalapeño peppers, seeded and minced
- 2 4-ounce cans green chiles (canned, diced)
- 4 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 0.5 cup fresh cilantro, chopped (plus extra for garnish)
- 1 large lime, juiced
Instructions
Cut the pork shoulder into 1-inch cubes and season generously with salt and pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 3-4 minutes per batch. Remove the pork and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the tomatillos, poblano peppers, and jalapeños. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the tomatillos release their juices.
Stir in the cumin, coriander, oregano, kosher salt, and black pepper, coating the vegetables in the spices.
Return the seared pork to the pot and pour in the chicken broth. Add the canned diced green chiles. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5-2 hours, stirring occasionally, until the pork is tender and the flavors are well developed.
Using a ladle, skim off any excess fat from the surface of the chili. If a thicker consistency is desired, use a potato masher to gently mash some of the tomatillos in the pot.
Stir in the freshly chopped cilantro and lime juice. Taste and adjust seasoning with additional salt or lime as needed.
Serve the chili verde hot, garnished with more fresh cilantro. Pair with warm tortillas, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 736 mg | 32% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.4 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1101 mg | 23% | |
*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.
