Chili Verde with Pork
Chili Verde with Pork
Ingredients
For the Pork
- 2 pounds Pork shoulder, cut into 1 1/2 inch cubes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
For the Chili Verde Sauce
- 1 1/2 pounds Tomatillos, husked and rinsed
- 2 Jalapeño peppers, stemmed
- 1 Serrano pepper, stemmed (optional, for extra heat)
- 1 Yellow onion, medium, roughly chopped
- 4 Garlic cloves, peeled
- 3 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano, Mexican variety preferred
- 1/2 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice, freshly squeezed
- 1/2 teaspoon Salt
Instructions
- 1
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.
⏱️ 20 min•🌡️ 400°F - 2
While the vegetables are roasting, season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 135 min - 6
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.
⏱️ 5 min - 7
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.
Kitchen Tools
Nutrition Facts (per serving)
Chili Verde with Pork
Ingredients
For the Pork
- 2 pounds Pork shoulder, cut into 1 1/2 inch cubes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper, freshly ground
For the Chili Verde Sauce
- 1 1/2 pounds Tomatillos, husked and rinsed
- 2 Jalapeño peppers, stemmed
- 1 Serrano pepper, stemmed (optional, for extra heat)
- 1 Yellow onion, medium, roughly chopped
- 4 Garlic cloves, peeled
- 3 cups Chicken broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano, Mexican variety preferred
- 1/2 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice, freshly squeezed
- 1/2 teaspoon Salt
Instructions
- 1
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.
⏱️ 20 min•🌡️ 400°F - 2
While the vegetables are roasting, season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 135 min - 6
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.
⏱️ 5 min - 7
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.