1. Recipes

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

Chili Verde, or Green Pork Chili, is a traditional Mexican dish that is bursting with flavor and spice. This delicious and hearty stew is made with tender chunks of pork, tangy tomatillos, and a variety of green chilies, which gives it a vibrant green color and a bold, savory taste.

One of the best things about Pork Chili Verde is that it can be made in a slow cooker, allowing the flavors to meld together slowly and creating a rich and complex dish that is perfect for any occasion. Wh...

Read more

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds boneless pork shoulder, cut into 2-inch pieces
  • 1 yellow onion, diced
  • 2 teaspoons kosher salt, or to taste, divided
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 10 fresh tomatillos, removed from husks and rinsed
  • 3 jalapeño chile peppers, seeded
  • 1 poblano chile pepper, seeded
  • 6 cloves peeled garlic
  • ½ cup packed cilantro leaves
  • 2 ½ cups chicken stock, or as needed
  • 1 bay leaf
  • 1 ½ pounds Yukon Gold potatoes, quartered
  • freshly ground black pepper to taste
  • ¼ cup sour cream
  • 1/2 cup pickled red onions (Optional)
  • 1 tablespoon chopped fresh cilantro

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 10 mins
  • Total Time: 2 hrs 40 mins
  • Servings: 8

  • Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
  • Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
  • Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
  • Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

    • Nutrition

    513 cal.

    • Total Fat: 31g
    • Saturated Fat: 10g
    • Cholesterol: 109mg
    • Sodium: 517mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 32g
    • Vitamin C: 23mg
    • Calcium: 84mg
    • Iron: 4mg
    • Potassium: 1121mg

    Categories

    Main recipes
    Soup recipes
    Stew recipes
    Mexican recipes
    Pork recipes