Pork Chili Verde
Dive into the bold, zesty flavors of Pork Chili Verde, a Mexican-inspired stew brimming with tender, melt-in-your-mouth chunks of pork simmered in a vibrant tomatillo and roasted poblano pepper sauce. This hearty dish is infused with aromatic spices like cumin and oregano and brightened with fresh cilantro and a splash of lime juice. The recipe combines a simple cooking process—searing, blending, and slow simmering—to create a rich and flavorful sauce that soaks into every bite of pork. Perfect for serving with warm tortillas, fluffy rice, or creamy beans, this crowd-pleasing chili verde is ideal for weeknight comfort dinners or impressing guests at your next gathering. Whether you're craving authentic Mexican cuisine or seeking the perfect make-ahead meal, Pork Chili Verde is a guaranteed hit!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 1.5 pounds Tomatillos
- 2 Poblano peppers
- 1 Jalapeño peppers
- 4 Garlic cloves
- 1 large White onion
- 1 bunch Cilantro
- 3 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Lime juice
Instructions
Preheat your oven to broil. Peel and rinse the tomatillos. Place the tomatillos, poblano peppers, and jalapeño pepper on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered.
Transfer the charred vegetables to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins. Peel the skins off the peppers, remove the seeds, and set them aside.
In a blender, combine the tomatillos, peeled peppers, garlic cloves, half of the white onion (chopped), and half of the cilantro. Blend until smooth, then set the sauce aside.
Cut the pork shoulder into 1-inch cubes, trimming excess fat. Season the pork with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, sear the pork on all sides until browned, about 5 minutes per batch. Remove the pork and set aside.
In the same pot, add the remaining onion (diced) and sauté until softened, about 3-4 minutes. Stir in the cumin and oregano, cooking for another minute until fragrant.
Pour the blended tomatillo sauce into the pot and bring to a simmer. Stir in the chicken broth and lime juice, then return the seared pork to the pot.
Reduce the heat to low, cover, and simmer the chili verde for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the flavors are well combined.
Taste and adjust seasoning with additional salt and lime juice, if needed. Garnish with the remaining cilantro before serving.
Serve hot with tortillas, rice, or beans for a complete meal.
Nutrition Facts
Calories |
2958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.2 g | 269% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 7090 mg | 308% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 32.3 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 6303 mg | 134% | |
*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.
