Imagine walking into a kitchen filled with the warm, comforting aroma of simmering spices and tender pork.
The vibrant green of tomatillos and peppers contrasts beautifully with the golden carrot-ginger purée, creating a dish that’s as pleasing to the eye as it’s to the palate.
This Chili Verde Pork with Carrot-Ginger Purée isn’t just a meal—it’s a comforting embrace, perfect for gathering loved ones around the table on a busy weeknight or a leisurely Sunday supper.
I remember a particularly hectic week when this dish brought my family together, turning a rushed dinner into a cherished moment of connection. The simplicity of its preparation allowed me to focus on what truly mattered—sharing a meal with those I love.
Ready? Let’s cook this delightful dish and create some warm memories together!
Why You’ll Love It
- Delivers bold flavor with a blend of spices and fresh ingredients.
- Uses pantry staples with simple ingredients like cumin and chicken broth.
- Freezes beautifully for convenient meal prep and future enjoyment.
- Provides a comforting, hearty meal perfect for family gatherings.
- Offers versatile heat levels by adjusting jalapeño to taste preferences.
Ingredients
- 2 pounds pork shoulder, cubed — select well-marbled for tenderness
- 1 tablespoon olive oil — opt for extra virgin for richer flavor
- 1 onion, chopped — choose a sweet variety for balance
- 3 cloves garlic, minced — use fresh for best taste
- 2 cups chicken broth — low-sodium preferred for control of seasoning
- 1 cup tomatillos, husked and chopped — firm and bright green for vitality
- 2 poblano peppers, chopped — remove seeds for milder heat
- 1 jalapeño, seeded and chopped — adjust for desired spiciness
- 1 teaspoon ground cumin — freshly ground enhances aroma
- 1 teaspoon dried oregano — Mexican oregano if available
- 1 pound carrots, peeled and chopped — organic for sweeter flavor
- 1 tablespoon fresh ginger, grated — adds a invigorating zing
- 1/4 cup heavy cream — full-fat for creaminess
- Salt and pepper to taste — adjust seasoning at end
- Lime wedges, for serving — adds a citrusy brightness
- Fresh cilantro, for garnish — chop just before serving to retain vitality
Step-by-Step Method
Brown the Pork
Heat olive oil in a large pot over medium heat. Brown the pork shoulder cubes in batches to guarantee even cooking and caramelization. This step enhances the meat’s flavor.
Once browned, remove the pork from the pot and set it aside. Make sure not to overcrowd the pot, as this could prevent proper browning.
Sauté Aromatics
Add chopped onion and minced garlic to the same pot. Sauté them in the leftover oil and pork juices until the onion is soft and translucent.
This process will help develop a flavorful base for the chili verde. Stir occasionally to prevent burning.
Combine Ingredients
Return the browned pork to the pot and add chicken broth, chopped tomatillos, poblano peppers, and jalapeño.
Stir in ground cumin and dried oregano to infuse the mixture with spices. Bring everything to a boil, guaranteeing that the flavors meld together.
Simmer Gently
Reduce the heat to low, cover the pot, and let the mixture simmer for 1.5 to 2 hours.
Check occasionally and stir to prevent sticking. The pork should become tender and the flavors should deepen over this time. Adjust the heat as needed to maintain a gentle simmer.
Prepare Carrot-Ginger Purée
In a separate pot, boil peeled and chopped carrots until tender. Drain them and transfer to a blender.
Add grated fresh ginger and heavy cream, then blend until smooth. Season the purée with salt and pepper to taste. This purée will serve as a flavorful base for the chili verde.
Rest and Serve
Let the chili verde rest for 10 minutes after cooking to allow the flavors to settle.
Serve the pork chili verde over the carrot-ginger purée. Garnish with fresh cilantro and lime wedges before serving to add freshness and brightness to the dish. Adjust seasoning with salt and pepper if needed.
Ingredient Swaps
- For a leaner option, substitute the pork shoulder with chicken thighs or breasts.
- If tomatillos are unavailable, use green tomatoes or a combination of green tomatoes and a splash of lime juice for a similar tangy flavor.
- Replace heavy cream in the carrot-ginger purée with coconut milk for a dairy-free alternative.
You Must Know
- Select Quality Tomatillos: Choose tomatillos that are firm and bright green for the best flavor and texture in your chili verde. This guarantees a fresh and tangy base for the dish.
- Adjust Heat Levels: Customize the spiciness by varying the amount of jalapeño used. If you prefer a milder dish, reduce the jalapeño or remove all seeds, which contain most of the heat.
- Simmer for Tenderness: Allow the pork to simmer for 1.5 to 2 hours. This slow cooking process guarantees the pork becomes tender and flavorful, absorbing the rich flavors of the sauce.
- Prepare Purée Concurrently: Save time by preparing the carrot-ginger purée while the pork is simmering. This will help streamline the cooking process and guarantee both components are ready simultaneously.
- Rest Before Serving: Let the chili verde rest for 10 minutes after cooking. This resting period allows the flavors to meld together, resulting in a more cohesive and delicious dish when served.
Serving Tips
- Serve with warm corn tortillas to complement the chili verde’s flavors.
- Pair with a revitalizing margarita or a light Mexican lager.
- Add a side of Mexican rice or black beans for a complete meal.
- Top with diced avocado or a dollop of sour cream for creaminess.
- Garnish with additional fresh cilantro for a vibrant touch.
Storage & Make-Ahead
To store leftovers, refrigerate the chili verde pork and carrot-ginger purée in airtight containers for up to 3 days.
For make-ahead convenience, both components can be prepared a day in advance.
The dish also freezes well. Store in freezer-safe containers for up to 3 months.
Reheating
To gently reheat leftovers, use a microwave at medium power.
An oven at 300°F covered with foil is also an option.
Alternatively, use a stovetop over low heat, stirring occasionally to prevent drying out.
Cultural Significance of Chili Verde
Leftover chili verde can easily become a quick meal the next day, but let’s explore what makes this dish a beloved staple beyond its convenience.
The heart of chili verde lies in its vibrant blend of flavors, a reflection of the rich culinary traditions of Mexican cuisine. I find the tangy tomatillos and earthy cumin create a comforting depth that warms the soul.
This dish isn’t just about taste; it embodies a sense of community and celebration. Imagine gathering with loved ones, sharing stories over a steaming bowl, the air filled with laughter and the scent of fresh cilantro.
For many, including myself, chili verde is more than just food—it’s a connection to heritage, a culinary embrace that spans generations.
Final Thoughts
Why not give this Chili Verde Pork with Carrot-Ginger Purée a try for your next meal? Feel free to tweak the recipe to suit your taste preferences and enjoy a delicious Mexican-inspired dish at home!
Frequently Asked Questions
Can I Use a Slow Cooker for the Pork Chili Verde?
Yes, you can use a slow cooker! I’d brown the pork first, then transfer it with other ingredients to the cooker. Set it on low for 6-8 hours. It’ll be tender and flavorful. Enjoy your meal!
What Are Some Vegetarian Alternatives for This Dish?
You can substitute the pork with hearty vegetables like mushrooms or eggplant for a vegetarian twist. I’d also recommend adding chickpeas for protein. It’s a delicious way to enjoy the flavors while keeping it meat-free!
How Can I Make This Dish Less Spicy?
I’d reduce the spice by using only half a jalapeño or swapping it out entirely for a mild bell pepper. Taste as you go, and adjust with more lime juice to balance flavors without adding heat.
Is There a Way to Make This Recipe Dairy-Free?
To make this recipe dairy-free, I’d swap the heavy cream with coconut milk. It adds a creamy texture without dairy. I’d also guarantee the purée is smooth, enhancing the dish while keeping it deliciously dairy-free!
Can This Dish Be Frozen for Later Use?
Absolutely, you can freeze this dish! I recommend freezing the pork and carrot-ginger purée separately. Just let them cool completely, then store in airtight containers. When you’re ready, thaw in the fridge and reheat gently.
Chili Verde Pork with Carrot-Ginger Purée
Equipment
- 1 Large pot
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Measuring cups and spoons set
- 1 Wooden spoon
- 1 Large bowl
Ingredients
- 2 pound pork shoulder cubed
- 1 tablespoon olive oil
- 1 onion chopped
- 3 clove garlic minced
- 2 cup chicken broth
- 1 cup tomatillos husked and chopped
- 2 poblano peppers chopped
- 1 jalapeño seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 pound carrots peeled and chopped
- 1 tablespoon fresh ginger grated
- 1/4 cup heavy cream
- salt and pepper to taste
- lime wedges for serving
- fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat and brown the pork cubes in batches.
- Remove the pork and set aside, then add onion and garlic to the pot, sautéing until soft.
- Return the pork to the pot and add chicken broth, tomatillos, poblano peppers, jalapeño, cumin, and oregano.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until pork is tender.
- In a separate pot, boil carrots until tender, then drain and transfer to a blender.
- Add ginger and heavy cream to the blender with carrots and blend until smooth, seasoning with salt and pepper.
- Let the chili verde rest for 10 minutes before serving.
- Serve the pork chili verde over the carrot-ginger purée.
- Garnish with fresh cilantro and lime wedges before serving.
Notes
