Description
This authentic Chili Verde recipe features tender chunks of pork slow-cooked in a vibrant green sauce made from tomatillos, green chilies, and cilantro. The savory blend of spices and fresh ingredients creates a rich, flavorful dish that's perfect for serving with tortillas, rice, or over beans. Ideal for a comforting dinner or weekend meal, this Chili Verde is a delicious way to enjoy Mexican-inspired flavors at home.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 lb tomatillos, husked and chopped
- 2-3 poblano peppers, roasted, peeled, and chopped
- 2-3 jalapeños, seeded and chopped
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper, to taste
- 1 bunch fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Heat olive oil in a large pot over medium heat. Brown the pork cubes on all sides, then remove and set aside.
- In the same pot, sauté diced onion and garlic until softened.
- Add tomatillos, poblanos, jalapeños, cumin, oregano, salt, and pepper. Cook for a few minutes until the tomatillos begin to break down.
- Return the browned pork to the pot and add chicken broth. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 1.5 to 2 hours, until the pork is tender and the sauce has thickened.
- Stir in chopped cilantro and lime juice before serving.
- Serve hot with tortillas, rice, or over beans.
Notes
- Roasting the poblanos adds a smoky depth to the dish, enhancing the flavor of the green sauce.
- Adjust the heat level by adding or reducing the amount of jalapeños.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow-Cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4 g
- Sodium: 680 mg