This chili verde recipe is made with tender pork shoulder cooked low and slow in a rich verde sauce of roasted tomatillos, poblanos and jalapeno peppers. I LOVE this chili! SO GOOD! I make mine a little spicy. =) Extra chili peppers for me, please.
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Chili Verde Recipe with Pork
Ingredients
FOR THE VERDE SAUCE
2 pounds tomatillos husked and rinsed
2 poblano peppers stemmed and sliced in half lengthwise
3-4 jalapeno peppers stemmed and sliced in half lengthwise
FOR THE CHILI
2 tablespoons olive oil
3 pound boneless pork shoulder cubed (do bite sized cubes)
2 tablespoon ancho chili powder optional
1 teaspoon cumin optional
Salt and pepper to taste
1 large onion chopped (white or yellow)
4 cloves garlic chopped
1 tablespoon Mexican oregano
Ā½ – 1 cup chicken stock
Ā½ cup chopped cilantro
Juice from 1 large lime
FOR SERVING
Extra limes sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
Cooking Directions
Make your verde sauce first. Preheat your oven to broil.
Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
Place the peppers on a separate lightly oiled baking sheet skin sides up.
Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
Remove from heat and cool slightly. Peel off the pepper skins and discard them.
Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.
FOR THE CHILI
Heat a large pot to medium heat and add the olive oil.
Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2-3 on each side, or until each side is nicely browned. I like to get a good crust seared into them. Do this in batches if needed to not overcrowd the pan.
Add the onions and stir. Cook them down about 5 minutes to soften.
Stir in the garlic and Mexican oregano and cook another minute.
Add the reserved verde sauce along with Ā½ cup chicken stock, or up to a cup if youād like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
Serve in bowls and top with your fixings – Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I’d love to hear how you enjoy it and make it your own way in the comments below. Please share!
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