Imagine the vibrant green hue of tomatillos mingling with the deep, rich aroma of cumin wafting through your kitchen, while tender bites of pork meld with the gentle heat of poblano and jalapeño peppers.
Picture yourself ladling this hearty chili verde over a bed of golden squash rice, the subtle sweetness of the butternut squash complementing the savory depth of the stew.
This dish holds a special place in my heart; it was the savior of many busy weeknights when time was short but the desire for a comforting, home-cooked meal was strong.
The simplicity of the preparation belies the complexity of flavors that unfold with every bite—a perfect fit for both rushed weekday dinners and leisurely Sunday suppers with loved ones.
Ready to discover this deliciously comforting meal that has become a beloved staple in my home? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich blend of tomatillos and spices.
- Uses pantry staples like cumin, oregano, and chicken broth for convenience.
- Offers a low-carb option with riced butternut squash instead of traditional rice.
- Freezes beautifully, making it perfect for meal prep and future meals.
- Provides a customizable spice level to suit individual taste preferences.
Ingredients
- 2 pounds pork shoulder, cubed — choose well-marbled cuts for tenderness.
- 1 tablespoon olive oil — opt for extra virgin for richer flavor.
- 1 teaspoon salt — sea salt preferred for its purity.
- 1/2 teaspoon black pepper — freshly ground for best taste.
- 2 cups tomatillos, husked and chopped — select firm and bright green ones.
- 1 onion, chopped — sweet onions can add a subtle sweetness.
- 3 cloves garlic, minced — fresh garlic enhances aroma.
- 2 poblano peppers, chopped — remove seeds for less heat.
- 1 jalapeño, chopped — adjust quantity based on spice preference.
- 1 teaspoon cumin — use ground cumin for ease of blending.
- 1/2 teaspoon oregano — dried oregano works best for this dish.
- 1/4 cup cilantro, chopped — fresh cilantro for a vibrant finish.
- 1 cup chicken broth — low-sodium recommended for control over seasoning.
- 2 cups butternut squash, riced — pre-riced saves preparation time.
- 1 tablespoon lime juice — freshly squeezed for a zesty kick.
Step-by-Step Method
Sear the Pork
Heat olive oil in a large pot over medium-high heat. Add the cubed pork shoulder and sear until browned on all sides.
Season with salt and black pepper while browning. This step is essential for enhancing the flavor of the dish. Make sure the pork is evenly browned before proceeding to the next step.
Blend the Tomatillo Mixture
In a blender, combine tomatillos, onion, garlic, poblano peppers, and jalapeño.
Blend until you achieve a smooth consistency. This mixture will form the base of your chili verde sauce. Confirm all ingredients are thoroughly blended to create a uniform texture.
Combine & Simmer
Pour the tomatillo mixture into the pot with the browned pork.
Stir to make sure the pork is well-coated with the sauce. Add cumin, oregano, cilantro, and chicken broth, then stir again. Reduce heat to low and allow the mixture to simmer for 1 hour. This slow cooking will tenderize the pork and blend the flavors.
Cook the Squash Rice
In a medium saucepan, place the riced butternut squash over medium heat.
Cook for about 5 minutes or until tender. Stir occasionally to prevent sticking. The squash rice serves as a nutritious base for the dish and should be soft but not mushy.
Rest & Finish
Once the pork is tender, remove the pot from heat and let it rest for 10 minutes.
This resting period allows the flavors to meld together. Stir lime juice into the chili verde mixture just before serving. The lime juice adds a fresh and tangy finish to the dish.
Serve & Enjoy
Spoon the cooked squash rice into serving bowls.
Ladle the chili verde pork over the squash rice. Make sure each bowl has a generous portion of both pork and sauce. Serve immediately, and enjoy the rich flavors of this Mexican-inspired dish. Adjust spice levels to your taste if necessary.
Ingredient Swaps
- For a leaner option, substitute pork shoulder with chicken breast or turkey.
- Replace butternut squash rice with cauliflower rice or quinoa for a different texture.
- Use bell peppers instead of poblano and jalapeño peppers for a milder flavor.
- If tomatillos are unavailable, try using green salsa as an alternative.
You Must Know
- Brown the Pork: Make sure to brown the pork shoulder thoroughly in olive oil to deepen the flavor of the dish.
- Fresh Ingredients: Use fresh tomatillos, peppers, and cilantro for the most vibrant and authentic taste.
- Adjust Spice Level: Modify the amount of jalapeño to control the heat of your dish according to personal preference.
- Rest the Dish: Allow the chili verde to rest for 10 minutes after cooking to let the flavors meld together.
- Customize Squash Rice: Substitute butternut squash rice with cauliflower rice or traditional rice if you prefer a different base for your bowl.
Serving Tips
- Top with fresh avocado slices for added creaminess.
- Sprinkle crumbled queso fresco or feta cheese for a tangy touch.
- Garnish with additional chopped cilantro and lime wedges for a burst of vibrancy.
- Serve alongside warm corn tortillas for a more traditional experience.
- Pair with a light Mexican beer or a revitalizing margarita.
Storage & Make-Ahead
Chili Verde Pork Bowls can be stored in the refrigerator for up to 3 days.
This makes them an excellent make-ahead meal.
The dish also freezes well.
Simply store in airtight containers and freeze for up to 2 months.
Reheat thoroughly before serving to enjoy peak flavors.
Reheating
For gentle reheating, use a microwave on medium power.
An oven at 325°F is also suitable.
Alternatively, use a stovetop on low heat, stirring occasionally to prevent sticking and guarantee even warming.
Mexican Culinary Traditions
As you savor the comforting warmth of a Chili Verde Pork Bowl, it’s fascinating to contemplate how the flavors embody the rich tapestry of Mexican culinary traditions.
I remember my grandmother’s kitchen, where every meal was a celebration of our heritage. The aromas and tastes in this dish remind me of those cherished moments.
Mexican cooking is a symphony of diverse elements:
- Chiles and Spices: The heart of many dishes, offering warmth and depth.
- Tomatillos: Their tangy brightness balances the savory richness of pork.
- Herbs like Cilantro: Adding freshness and vibrancy to every bite.
- Simplicity and Love: Essential ingredients in any authentic Mexican dish.
Each bite is a reminder of home, where flavors tell stories and connect generations.
Final Thoughts
Why not give this delicious Chili Verde Pork Bowl with Squash Rice a try?
Feel free to tweak the spice level or substitute the squash rice with your favorite alternative to suit your taste!
Frequently Asked Questions
Can I Use an Instant Pot for This Recipe?
I’ve tried using an Instant Pot for this, and it worked beautifully! The pork turned out tender in half the time. Just use the sauté function for browning, then pressure cook for about 30 minutes. Enjoy!
Is There a Vegetarian Version of This Recipe?
I’ve been in your shoes, craving a vegetarian twist. Use hearty mushrooms or jackfruit as a pork substitute. They soak up flavors beautifully, creating a satisfying, plant-based delight. Trust me, you’ll love the vibrant, wholesome experience!
What Drink Pairs Well With This Dish?
When I savor this dish, I love pairing it with a invigorating margarita. The citrusy notes perfectly complement the savory flavors. Once, I tried it with a crisp Riesling, and it was an absolute delight!
How Can I Make the Dish Less Spicy?
To make it less spicy, I’d reduce the jalapeño or remove seeds. When I first made it, I did this for my spice-sensitive friend, and it brought back memories of our cozy, laughter-filled dinners.
Can This Recipe Be Frozen for Later Use?
I’ve frozen portions before, and it works beautifully. Just guarantee it cools completely first. When reheating, I’m reminded of cozy evenings with family, savoring each bite as if it were freshly made. It’s a comforting delight!
Chili Verde Pork Bowl with Squash Rice
Equipment
- 1 Large pot
- 1 Medium saucepan
- 1 Blender
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Spatula
Ingredients
- 2 pound pork shoulder cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup tomatillos husked and chopped
- 1 onion chopped
- 3 clove garlic minced
- 2 poblano peppers chopped
- 1 jalapeño chopped
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 cup cilantro chopped
- 1 cup chicken broth
- 2 cup butternut squash riced
- 1 tablespoon lime juice
Instructions
- Heat olive oil in a large pot over medium-high heat and brown the cubed pork shoulder.
- Season the pork with salt and black pepper while browning.
- In a blender, combine tomatillos, onion, garlic, poblano peppers, and jalapeño, then blend until smooth.
- Pour the tomatillo mixture into the pot with the pork and stir.
- Add cumin, oregano, cilantro, and chicken broth to the pot, then stir to combine.
- Reduce heat to low and let the mixture simmer for 1 hour.
- In a medium saucepan, cook the riced butternut squash over medium heat for about 5 minutes or until tender.
- Once the pork is tender, remove from heat and let it rest for 10 minutes.
- Stir lime juice into the chili verde mixture.
- Serve the chili verde pork over the squash rice in bowls.
Notes
