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Preheat your oven to 400°F. Arrange the husked tomatillos, jalapeño peppers, serrano pepper (if using), roughly chopped yellow onion, and peeled garlic cloves on a baking sheet. Roast for 20 minutes, or until the tomatillos and peppers are softened and slightly charred.
While the vegetables are roasting, season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid overcrowding, brown the pork on all sides until deeply golden. This will take about 8-10 minutes per batch. Remove the browned pork and set aside.
Once roasted, carefully transfer the tomatillos, peppers, onion, and garlic to a blender. Add 2 cups of the chicken broth, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Blend until smooth. Add the remaining 1 cup of chicken broth if the sauce is too thick to blend easily.
Return the browned pork to the Dutch oven. Pour the blended chili verde sauce over the pork. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover, and cook for 2 hours to 2 hours and 15 minutes, or until the pork is fork-tender.
Stir in the 1/2 cup of chopped fresh cilantro and 1 tablespoon of fresh lime juice. Taste and adjust seasoning with additional salt if needed. Serve hot.
For meal prep and freezing: Allow the chili verde to cool completely before portioning into airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Preheat your oven to 400°F. Arrange the husked tomatillos, jalapeño peppers, serrano pepper (if using), roughly chopped yellow onion, and peeled garlic cloves on a baking sheet. Roast for 20 minutes, or until the tomatillos and peppers are softened and slightly charred.
While the vegetables are roasting, season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary to avoid overcrowding, brown the pork on all sides until deeply golden. This will take about 8-10 minutes per batch. Remove the browned pork and set aside.
Once roasted, carefully transfer the tomatillos, peppers, onion, and garlic to a blender. Add 2 cups of the chicken broth, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano. Blend until smooth. Add the remaining 1 cup of chicken broth if the sauce is too thick to blend easily.
Return the browned pork to the Dutch oven. Pour the blended chili verde sauce over the pork. Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover, and cook for 2 hours to 2 hours and 15 minutes, or until the pork is fork-tender.
Stir in the 1/2 cup of chopped fresh cilantro and 1 tablespoon of fresh lime juice. Taste and adjust seasoning with additional salt if needed. Serve hot.
For meal prep and freezing: Allow the chili verde to cool completely before portioning into airtight containers. It can be refrigerated for up to 4 days or frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.