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How to Make Mexican Pork Chili (Chile Verde) - A Step-by-Step Guide

When it comes to bold and flavorful dishes, few cuisines can compare to the vibrant and dynamic flavors of Mexican cuisine. From sizzling fajitas to tangy salsas, Mexican dishes are known for their rich and varied flavors that come from a diverse blend of herbs, spices, and chilies. One dish that perfectly encapsulates the essence of Mexican cuisine is Chile Verde, a hearty and spicy pork stew that is sure to satisfy even the most discerning of palates.

Chile Verde, or "green chili" i...

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Ingredients

  • 1 ½ pounds fresh tomatillos, or more to taste, husks removed
  • 3 serrano peppers
  • 4 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 3 tablespoons lard
  • 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
  • 2 teaspoons garlic salt
  • ½ teaspoon ground black pepper
  • 1 medium yellow onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • ½ cup red wine
  • 1 cup low-sodium chicken stock
  • ⅓ cup chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt

Information

  • Prep Time: 30 mins
  • Cook Time: 4 hrs
  • Additional Time: 15 mins
  • Total Time: 4 hrs 45 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

    • Nutrition

    221 cal.

    • Total Fat: 16g
    • Saturated Fat: 5g
    • Cholesterol: 48mg
    • Sodium: 508mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 13g
    • Vitamin C: 17mg
    • Calcium: 27mg
    • Iron: 1mg
    • Potassium: 382mg

    Categories

    Spicy recipes
    Savory recipes
    Meat recipes
    Bean recipes
    Mexican recipes