Imagine a pot filled with tender chunks of pork simmering in a vibrant green sauce, the aroma of cumin and chili powder melding with the tangy zest of tomatillo salsa.
The savory fragrance fills your kitchen, while the warm apple slaw’s crisp texture adds a revitalizing contrast.
This Chili Verde Pork is a sensory delight that envelops you in comfort, making it a cherished dish in my home.
During a particularly hectic weeknight, when time was scarce, this recipe saved the day. Its simplicity and robust flavors allowed me to serve a delicious meal without feeling rushed.
Whether you’re looking for a hearty dish for a busy weeknight or a cozy Sunday supper, this Chili Verde Pork with Warm Apple Slaw is perfect. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a perfect balance of spices and tangy salsa.
- Uses pantry staples like cumin, chili powder, and chicken broth.
- Cooks to tender perfection with minimal hands-on time required.
- Pairs perfectly with freshly made warm apple slaw for a unique twist.
- Adjusts easily to suit your spice preferences and taste.
Ingredients
- 2 pounds pork shoulder, cubed — choose a well-marbled cut for tenderness
- 1 tablespoon olive oil — use extra virgin for better flavor
- 1 teaspoon salt — sea salt is preferable
- 1/2 teaspoon black pepper — freshly ground for best taste
- 1 tablespoon ground cumin — verify it’s fresh for maximum aroma
- 1 tablespoon chili powder — adjust amount for desired spice level
- 1 onion, diced — yellow onions work best
- 3 cloves garlic, minced — use fresh garlic for a pungent aroma
- 2 cups chicken broth — low-sodium preferred
- 1 cup tomatillo salsa — opt for a mild or spicy version based on preference
- 2 tablespoons lime juice — freshly squeezed for a tangy flavor
- 2 apples, julienned — choose crisp varieties like Granny Smith
- 1 cup cabbage, thinly sliced — green cabbage for a mild flavor
- 2 tablespoons cider vinegar — use apple cider vinegar for a fruity note
- 1 tablespoon honey — raw honey for a richer taste
- 1/4 cup fresh cilantro, chopped — optional garnish for freshness
Step-by-Step Method
Sear the Pork
Heat olive oil in a large skillet over medium-high heat. Season the cubed pork shoulder with salt, pepper, cumin, and chili powder.
Sear the pork cubes in the skillet, ensuring each side becomes golden brown. This step helps to lock in the flavors and adds a rich, caramelized taste to the meat. Transfer the browned pork to a large pot.
Sauté Aromatics
In the same skillet, add the diced onion and minced garlic.
Sauté them until they become soft and translucent. This process releases the natural sweetness of the onion and enhances the garlic’s aroma. Once sautéed, transfer the onion and garlic to the pot with the pork, bringing added depth to the dish.
Simmer the Pork
Pour chicken broth and tomatillo salsa over the pork in the pot.
Stir to combine all ingredients. Bring the mixture to a gentle simmer, then cover the pot. Allow it to cook for 1.5 to 2 hours, or until the pork becomes tender. The slow cooking infuses the meat with all the rich flavors from the broth and salsa.
Prepare the Slaw
In a mixing bowl, combine julienned apples, thinly sliced cabbage, cider vinegar, and honey.
Toss the ingredients until the slaw is well coated. Let the slaw sit for at least 10 minutes to absorb the flavors. This short marination time allows the apple and cabbage to develop a sweet and tangy taste that complements the pork.
Serve and Garnish
Stir lime juice into the cooked pork and adjust the seasoning if necessary.
Serve the chili verde pork hot, with a generous topping of the warm apple slaw. Garnish the dish with freshly chopped cilantro for an extra burst of flavor. The combination of tender pork and crisp slaw creates a delightful contrast in textures and tastes.
Ingredient Swaps
- If you’re looking for a leaner option, substitute pork shoulder with chicken breasts or thighs.
- For a vegetarian version, replace pork with jackfruit or mushrooms, and use vegetable broth instead of chicken broth.
- If tomatillo salsa is unavailable, use green enchilada sauce or blend fresh tomatillos with green chilies as an alternative.
- Swap honey with agave syrup or maple syrup for a vegan-friendly dish.
You Must Know
- Marinate Early: For enhanced flavor, marinate the pork with salt, pepper, cumin, and chili powder for a few hours or overnight before cooking.
- Fresh Ingredients: Use fresh spices and ingredients, especially for the tomatillo salsa and lime juice, to achieve the most vibrant flavors.
- Timing is Key: Make sure the pork simmers for 1.5 to 2 hours to reach peak tenderness.
- Prepare Slaw Last: Slice apples just before serving to maintain their fresh and crisp texture in the slaw.
- Adjust for Spice: Adjust the chili powder to your preference to control the dish’s spice level.
Serving Tips
- Serve over a bed of steamed rice or warm corn tortillas.
- Pair with a side of black beans or refried beans.
- Garnish with extra cilantro and lime wedges for added freshness.
- Accompany with a cold Mexican beer or a revitalizing margarita.
- Use the chili verde pork as a filling for tacos or burritos.
Storage & Make-Ahead
Chili Verde Pork can be stored in the fridge for up to 3 days in an airtight container.
It also freezes well for up to 3 months.
For a convenient make-ahead option, prepare the pork and slaw separately.
Then combine and heat before serving for best freshness and flavor.
Reheating
To gently reheat Chili Verde Pork, use a microwave at medium power.
An oven set to 300°F or a stovetop on low heat can also be used.
Stir occasionally to maintain moisture.
Mexican Culinary Traditions
As we explore the warm, comforting embrace of Chili Verde Pork, it’s natural to feel curious about the rich tapestry of Mexican culinary traditions that inspire such flavors.
When I first tasted a dish like this, I was swept away by its depth and warmth.
Mexican cuisine is a vibrant blend of:
- Colorful Ingredients – Think fresh tomatillos, bright limes, and earthy cumin.
- Cultural History – Each bite tells stories of ancient civilizations and colonial influences.
- Regional Variations – Flavors vary from the coastal seafood of Veracruz to the spicy moles of Oaxaca.
- Family Gatherings – Meals like these bring loved ones together, echoing the heart of Mexican culture.
This dish isn’t just food; it’s a celebration of heritage.
Final Thoughts
Give this delicious Chili Verde Pork with Warm Apple Slaw a try for a comforting and flavorful meal that’s sure to impress! Feel free to tweak the spice level and ingredients to suit your taste, and enjoy the vibrant combination of Mexican flavors and fresh apple slaw.
Frequently Asked Questions
Can I Use a Different Type of Meat for This Recipe?
Absolutely, I’ve swapped pork for chicken or turkey before. The tender meat soaks up the vibrant flavors beautifully. Just imagine juicy chunks mingling with the tangy slaw—a delightful twist that’s sure to impress your taste buds!
Is There a Vegetarian Version of This Dish?
I’ve swapped pork for hearty jackfruit, and trust me, it’s a game changer! The jackfruit soaks up the spices, creating a vibrant and flavorful base, while the warm apple slaw adds a delightful, crisp contrast.
How Can I Make This Dish Spicier or Milder?
To make it spicier, I’d add more chili powder or toss in some jalapeños. For milder, I’d reduce the chili powder. I love balancing flavors like a painter mixing colors on a vibrant canvas.
What Side Dishes Pair Well With Chili Verde Pork?
I love pairing this dish with fluffy cilantro-lime rice and creamy refried beans. The rice soaks up the savory sauce, while the beans add a smooth, comforting contrast. Trust me, it’s a delightful, harmonious combination!
Can I Freeze the Apple Slaw Separately?
I wouldn’t freeze the apple slaw separately; it’s like trying to capture sunlight in a jar. The crisp apples and fresh cabbage lose their magic. Instead, make it fresh for that delightful crunch and tangy burst.
Chili Verde Pork with Warm Apple Slaw
Equipment
- 1 large skillet
- 1 Large pot
- 1 Mixing bowl
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 2 pound pork shoulder cubed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 onion diced
- 3 clove garlic minced
- 2 cup chicken broth
- 1 cup tomatillo salsa
- 2 tablespoon lime juice
- 2 apples julienned
- 1 cup cabbage thinly sliced
- 2 tablespoon cider vinegar
- 1 tablespoon honey
- 1/4 cup fresh cilantro chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season pork with salt, pepper, cumin, and chili powder.
- Brown the pork in the skillet until all sides are golden.
- Transfer the browned pork to a large pot.
- Add diced onion and minced garlic to the skillet and sauté until soft.
- Add the sautéed onion and garlic to the pot with the pork.
- Pour chicken broth and tomatillo salsa over the pork in the pot.
- Bring the mixture to a simmer, cover, and cook for 1.5 to 2 hours until the pork is tender.
- Stir in lime juice and adjust seasoning if necessary.
- In a mixing bowl, combine julienned apples, cabbage, cider vinegar, and honey.
- Toss the apple slaw until well coated.
- Let the slaw sit for at least 10 minutes to absorb the flavors.
- Serve the chili verde pork with a generous topping of warm apple slaw and garnished with fresh cilantro.
Notes
