No Brainer Chili Verde
Say hello to comfort food with a zesty twist—our "No Brainer Chili Verde" is a foolproof recipe that delivers bold, vibrant flavors with minimal effort. Made with tender chunks of seared pork shoulder simmered to perfection in a homemade roasted tomatillo and poblano pepper sauce, this dish is a celebration of smoky, tangy, and mildly spicy goodness. Fresh cilantro, garlic, and a squeeze of lime juice bring bright, herbaceous notes to every bite, while pantry staples like cumin and oregano add depth and warmth. Ready in just over 90 minutes, this one-pot wonder is ideal for cozy weeknight dinners or game-day gatherings. Serve it with rice, warm tortillas, or crusty bread for a meal that’s as satisfying as it is simple. Perfectly balanced and irresistibly flavorful, this easy chili verde recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs Pork shoulder (boneless)
- 8 medium Tomatillos
- 2 large Poblano peppers
- 1 medium Jalapeño peppers
- 1 large Yellow onion
- 4 whole Garlic cloves
- 1 bunch Cilantro (fresh)
- 2 cups Chicken broth
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 whole Lime
Instructions
Preheat your oven to 425°F (220°C).
Peel and rinse the tomatillos, then cut them in half. Place them on a baking sheet along with the poblano peppers, jalapeño, and unpeeled garlic cloves.
Roast the vegetables in the preheated oven for 15-20 minutes, or until the tomatillos are slightly charred and the peppers' skins begin to blister.
While the vegetables roast, cut the pork shoulder into 1-inch cubes. Season the pork with salt and pepper.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in batches to avoid overcrowding, and sear until browned on all sides. Remove the pork and set aside.
Once the vegetables are roasted, let them cool slightly. Peel the skin off the poblano and jalapeño peppers, and discard the stems and seeds. Peel the roasted garlic cloves.
In a blender or food processor, combine the roasted tomatillos, peppers, garlic, onion (cut into quarters), and half the bunch of cilantro. Blend until smooth.
Return the pot to medium heat. Add the blended sauce, seared pork, chicken broth, cumin, oregano, and any remaining salt and pepper to the pot. Stir to combine.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover and cook for approximately 1 to 1.5 hours, stirring occasionally, or until the pork is tender and the flavors have melded.
Before serving, squeeze the juice of one lime into the chili verde and stir. Garnish with the remaining fresh cilantro.
Serve hot with your favorite sides such as rice, tortillas, or crusty bread.
Nutrition Facts
Calories |
2830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.1 g | 272% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 4082 mg | 178% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 22.9 g | ||
| Protein | 179.7 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 4881 mg | 104% | |
*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.
