Imagine the vibrant hues of golden sweet potatoes melding with the earthy greens of tomatillo salsa, the air filled with the warm, spicy aroma of cumin and chili powder.
As the ingredients simmer together, they create a hearty, comforting dish that wraps around you like a cozy blanket on a chilly evening.
This Sweet Potato Chili Verde Pork is more than just a meal; it’s a flavorful escape that transports you to a sun-dappled Mexican kitchen.
For me, it was the perfect solution on a hectic Tuesday when I needed to whip up something delicious without spending hours in the kitchen.
The simplicity of this one-pot wonder makes it ideal for busy weeknights or leisurely Sunday suppers, when gathering around the table feels like a warm embrace.
Ready? Let’s cook this savory delight that blends ease and tradition into every bite!
Why You’ll Love It
- Delivers bold flavor with a perfect blend of spices and lime juice.
- Uses pantry staples like chicken broth and spices for easy preparation.
- Features hearty ingredients like pork and sweet potatoes for a satisfying meal.
- Freezes beautifully, making it ideal for meal prep and future meals.
- Offers a taste of Mexican cuisine with minimal cooking effort.
Ingredients
- 1 pound pork shoulder, cubed — choose marbled cuts for tenderness.
- 2 tablespoons olive oil — opt for extra virgin for richer flavor.
- 1 large sweet potato, peeled and cubed — make certain it’s firm and unblemished.
- 1 onion, diced — use sweet onions for a milder taste.
- 2 cloves garlic, minced — fresh garlic enhances aroma.
- 2 cups chicken broth — low-sodium if possible for better control of salt.
- 1 cup tomatillo salsa — homemade offers better freshness.
- 1 teaspoon ground cumin — freshly ground for more aroma.
- 1 teaspoon chili powder — adjust to taste for spice preference.
- 1 lime, juiced — roll before juicing for more yield.
- Salt and pepper to taste — sea salt preferred for flavor.
- Fresh cilantro, chopped for garnish — add just before serving for brightness.
Step-by-Step Method
Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic to the pot. Cook until the onion becomes translucent and the garlic is fragrant, approximately 3-4 minutes.
Stir occasionally to prevent sticking or burning, allowing the flavors to develop and meld together.
Brown the Pork
Add the cubed pork shoulder to the pot. Let it brown on all sides, which should take about 5-7 minutes.
Stir occasionally to guarantee even cooking. Browning the pork enhances flavor and adds a rich depth to the dish.
Cook the Sweet Potatoes
Stir in the cubed sweet potatoes. Cook for an additional 5 minutes.
This step allows the sweet potatoes to absorb the flavors of the pork and aromatics, and it starts to soften them before liquid is added.
Combine Ingredients
Pour in the chicken broth and tomatillo salsa. Stir to combine all the ingredients thoroughly.
The broth and salsa will form the base of your chili, infusing it with a tangy and savory taste.
Season the Chili
Season the mixture with ground cumin, chili powder, salt, and pepper. Stir well to guarantee the spices are evenly distributed throughout the dish.
Adjust seasoning to taste, keeping in mind that flavors will intensify as the chili simmers.
Simmer Gently
Bring the mixture to a simmer. Cover the pot with a lid and let it cook for 30 minutes.
During this time, the sweet potatoes should become tender, and the flavors should meld together beautifully, creating a cohesive dish.
Add Lime Juice
Stir in the lime juice once the sweet potatoes are tender.
The lime juice adds a fresh, zesty brightness to the chili, balancing the richness of the pork and the sweetness of the potatoes.
Rest and Garnish
Let the chili rest for 5 minutes before serving.
Resting allows the flavors to settle and enhances the overall taste of the dish. Garnish with freshly chopped cilantro for a burst of color and added freshness just before serving.
Ingredient Swaps
- For a leaner alternative to pork shoulder, you can use chicken thighs or breast, which will still provide a similar texture and absorb the flavors well.
- If tomatillo salsa is unavailable, substitute with green enchilada sauce or a blend of roasted green peppers and lime juice for a similar tangy flavor.
- For a vegetarian version, replace the pork with canned chickpeas or black beans, and use vegetable broth instead of chicken broth.
You Must Know
1. Choose Quality Pork: Use a well-marbled pork shoulder for tender and flavorful meat in your chili. The fat content in the shoulder helps keep the pork moist during cooking.
2. Roast Tomatillos for Depth: For an enhanced flavor, consider roasting tomatillos before making the salsa. This adds a smoky, rich taste to the chili.
3. Adjust Spice to Taste: Tailor the spice level to your liking by adding extra chili powder or incorporating a fresh jalapeño for more heat.
4. Let Flavors Meld: Prepare the dish a day in advance if possible.
Allowing it to sit overnight will deepen the flavors, making the chili even more delicious when reheated.
5. Garnish with Freshness: Just before serving, add a squeeze of fresh lime juice and garnish with chopped cilantro to brighten the dish and enhance its flavors.
Serving Tips
- Serve with warm corn tortillas or over steamed white rice for a hearty meal.
- Pair with a side of fresh avocado slices to add creaminess.
- Top with a dollop of sour cream or Greek yogurt for a cooling contrast.
- Garnish with additional lime wedges for extra tang and freshness.
- Serve alongside a simple green salad for a balanced meal.
Storage & Make-Ahead
Sweet Potato Chili Verde Pork can be stored in the refrigerator for up to 3 days.
It’s perfect for making ahead, as the flavors intensify over time.
This dish also freezes well for up to 3 months.
Guarantee a convenient and flavorful meal whenever you need it.
Reheating
To gently reheat Sweet Potato Chili Verde Pork, use the microwave on low power.
Use the oven at 300°F.
Alternatively, use a stovetop on low heat, stirring occasionally for even warming.
Cultural Significance of Tomatillos
Although often overlooked in traditional grocery stores, tomatillos have a rich cultural heritage that’s deeply rooted in Mexican cuisine.
I remember my first encounter with these bright green gems during a family trip to Mexico. The tangy, slightly citrusy aroma of freshly made salsa verde wafted through the air, drawing me into the vibrant local market.
Tomatillos, encased in their papery husks, are the heart of many authentic dishes. They’re not just ingredients; they’re a symbol of tradition and community.
I watched a local chef expertly transform these humble fruits into a zesty salsa, her hands moving with practiced ease. This experience taught me that tomatillos aren’t just for flavor—they’re a connection to the rich tapestry of Mexican culinary artistry.
Final Thoughts
Why not give this Sweet Potato Chili Verde Pork a try and experience a delightful twist on a classic Mexican dish?
Feel free to adjust the spices to suit your taste and make it uniquely yours!
Frequently Asked Questions
Can I Use a Different Protein Instead of Pork Shoulder?
Absolutely, you can swap out pork shoulder for chicken thighs or even turkey. I once tried it with chicken, and the result was just as flavorful. Just guarantee it’s cooked through, and you’ll love it!
What Side Dishes Pair Well With This Chili Verde?
I love pairing this chili verde with fluffy white rice or warm corn tortillas. Sometimes, I add a simple avocado salad on the side. It’s like inviting a fiesta to your table, full of vibrant flavors!
Is It Possible to Make This Dish in a Slow Cooker?
Absolutely, you can make this in a slow cooker! I’ve done it myself. Just brown the pork and onions first, then toss everything into the cooker on low for 6-8 hours. It’s deliciously tender!
How Spicy Is the Chili Verde Typically?
I find the chili verde to have a mild spice, just enough to warm the soul without overwhelming the taste buds. If you’re like me and enjoy more heat, simply toss in extra chili powder or a jalapeño.
Can I Freeze Leftovers for Later Use?
Absolutely, you can freeze the leftovers! I once made a big batch and froze it in individual portions. It tasted just as delightful when reheated. Just make certain it’s stored in airtight containers for best results.
Sweet Potato Chili Verde Pork with Lime
Equipment
- 1 Large pot
- 1 Mixing spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 1 pound pork shoulder cubed
- 2 tablespoon olive oil
- 1 large sweet potato peeled and cubed
- 1 onion diced
- 2 clove garlic minced
- 2 cup chicken broth
- 1 cup tomatillo salsa
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 lime juiced
- salt to taste
- pepper to taste
- fresh cilantro chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic, cooking until the onion is translucent.
- Add cubed pork shoulder to the pot and brown on all sides.
- Stir in sweet potato cubes and cook for an additional 5 minutes.
- Pour in chicken broth and tomatillo salsa, stirring to combine.
- Season with ground cumin, chili powder, salt, and pepper.
- Bring to a simmer and cover the pot, cooking for 30 minutes or until sweet potatoes are tender.
- Stir in lime juice and let the chili rest for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
