Keto Chili Verde
Warm, flavorful, and irresistibly low-carb, this Keto Chili Verde is a hearty dish perfect for satisfying your cravings while staying on track with your diet. Tender chunks of seared pork shoulder are simmered to perfection in a zesty tomatillo and chili-based broth, infused with the vibrant flavors of fresh jalapeños, poblano peppers, lime juice, and fragrant spices like cumin and oregano. This keto-friendly recipe delivers bold, authentic Mexican flavors in every spoonful, while ditching the carbs you’d find in traditional versions. Ready in under 2.5 hours, this comforting one-pot meal is not only easy to prepare but also versatile—serve it over cauliflower rice or enjoy it as-is for a soul-warming bowl of goodness. Bursting with fresh, wholesome ingredients and finished with a pop of chopped cilantro, this Keto Chili Verde is a must-try for low-carb enthusiasts and food lovers alike.
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 pound tomatillos
- 2 medium jalapeño peppers
- 1 large poblano pepper
- 2 cups chicken broth
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 1 teaspoon oregano
- 0.5 cup cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the pork cubes in batches until browned on all sides, then remove and set aside.
Dice the yellow onion and dice the garlic cloves.
Add the diced onion to the pot, sautéing until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
Husk and rinse the tomatillos, then roughly chop them. Dice the jalapeño and poblano peppers, removing seeds for a milder chili.
Return the pork to the pot, and add the tomatillos, jalapeños, poblano, and chicken broth. Stir in lime juice, cumin, and oregano.
Bring the mixture to a boil, then reduce heat to low and cover. Let simmer for about 1.5 hours or until the pork is tender and the liquid has reduced.
Stir in chopped cilantro, adjust seasoning with additional salt and pepper to taste, and serve hot.
Nutrition Facts
Calories |
2508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 42.0 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 4151 mg | 180% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 22.6 g | ||
| Protein | 229.8 g | 460% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 5703 mg | 121% | |
*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.
