Picture a pot simmering away on the stove, filling your kitchen with the enticing aroma of slow-cooked pork and vibrant spices.
Chili Verde Pork is a comforting, hearty dish that’s surprisingly easy to make, offering a taste of Mexican warmth in every bite.
As the tomatillos and jalapeños meld with tender pork, something magical unfolds. It’s a transformation of simple ingredients into a feast.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 cutting board
- 1 knife
- 1 wooden spoon
Ingredients
- 2 tablespoons olive oil
- 3 pounds pork shoulder, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups chicken broth
- 1 pound tomatillos, husked and rinsed
- 2 jalapeños, stemmed and seeded
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons lime juice
Cook & Prep Time
To efficiently manage your time while preparing and cooking Chili Verde Pork, here’s a suggested timeline that includes reading, prep work, cooking, and resting:
- Reading & Familiarization: 10 minutes
- Spend this time reading through the entire recipe and instructions to understand the process and gather all necessary ingredients and equipment.
- Prep Work: 20 minutes
- 0:00 – 5:00: Gather and measure all ingredients.
- 5:00 – 10:00: Cut the pork shoulder into 1-inch cubes and season with salt and black pepper.
- 10:00 – 15:00: Husk, rinse, and blend tomatillos and jalapeños.
- 15:00 – 20:00: Chop the onion and mince the garlic.
- Cooking: 2 hours
- 0:00 – 10:00: Heat olive oil in a large pot and brown the pork cubes in batches.
- 10:00 – 15:00: Remove pork and set aside. Sauté the onion until translucent.
- 15:00 – 16:00: Add minced garlic, ground cumin, and dried oregano; cook for 1 minute.
- 16:00 – 18:00: Pour the blended tomatillo mixture into the pot and stir.
- 18:00 – 20:00: Add the browned pork back to the pot and stir in chicken broth.
- 20:00 – 25:00: Bring the mixture to a boil, then reduce heat to low.
- 25:00 – 1:55:00: Cover and simmer for 1.5 to 2 hours, stirring occasionally.
- Resting & Final Touches: 10 minutes
- 1:55:00 – 2:05:00: Remove from heat and let the dish rest.
- 2:05:00 – 2:10:00: Stir in chopped cilantro and lime juice before serving.
Adjust the timeline based on your experience and kitchen efficiency.
Recipe Instructions
Heat olive oil in a large pot over medium-high heat.
Season pork cubes with salt and black pepper.
Brown the pork in the pot in batches, making certain all sides are seared.
Remove the pork and set aside.
In the same pot, add chopped onion and sauté until translucent.
Add minced garlic, ground cumin, and dried oregano; cook for 1 minute.
Blend tomatillos and jalapeños until smooth.
Pour the tomatillo mixture into the pot with onions and garlic.
Add the browned pork back to the pot.
Stir in chicken broth and bring to a boil.
Reduce heat to low, cover, and simmer for 1.5 to 2 hours.
Stir occasionally to guarantee even cooking.
Remove from heat and let rest for 10 minutes.
Stir in chopped cilantro and lime juice before serving.
Serving Tips
- Steamed Rice: The mild flavor of steamed rice complements the robust flavors of the Chili Verde Pork, making it an ideal base.
- Warm Tortillas: Serve with flour or corn tortillas for a traditional Mexican touch and to scoop up the savory sauce.
- Refried Beans: Pair with refried beans for a hearty and filling meal that balances the flavors.
- Avocado Slices: Add some creamy texture and mild flavor by garnishing with fresh avocado slices.
- Grilled Vegetables: Serve alongside a medley of grilled vegetables for a nutritious and colorful side.
Storage
To store Chili Verde Pork, place leftovers in an airtight container.
Refrigerate for up to three days.
Reheat gently on the stove or in the microwave.
Add broth if necessary to maintain moisture.
Freezing
To freeze Chili Verde Pork, let it cool completely.
Then transfer to an airtight container or freezer bag.
Label with the date, and store in the freezer for up to three months.
Reheating
To reheat Chili Verde Pork, use a stovetop or microwave.
Heat gently until warmed through, stirring occasionally.
Add a splash of chicken broth if needed to maintain moisture.
Final Thoughts
Chili Verde Pork is a delicious and hearty dish that captures the essence of Mexican cuisine.
The combination of tender pork and vibrant green sauce creates a flavorful experience.
This recipe allows for some flexibility regarding spice level.
If you prefer a milder version, simply adjust the amount of jalapeños or omit them altogether.
Don’t forget to taste the sauce before serving to verify the seasoning is to your liking.
You can add more salt, lime juice, or cilantro if needed.
This dish pairs wonderfully with rice or warm tortillas, making it a versatile choice for any meal.
Leftovers can be enjoyed for up to three days when stored properly in an airtight container in the refrigerator.
Frequently Asked Questions
Can I Use a Different Cut of Meat for Chili Verde Pork?
You can swap pork shoulder with pork loin or butt. Make certain you maintain similar cube size for even cooking. The flavor might vary slightly, but the spices and tomatillo blend will still guarantee a delicious, savory profile.
How Can I Make the Dish Spicier?
To make the dish spicier, add extra jalapeños or include serrano peppers. You can also incorporate crushed red pepper flakes or cayenne. Taste and adjust gradually for a perfect balance of heat that suits your palate.
What Can I Substitute for Tomatillos if Unavailable?
If tomatillos aren’t available, replace them with green tomatoes, adding a splash of lime juice for acidity. This maintains the dish’s tangy flavor. Roast the tomatoes first for added depth, enhancing the overall complexity and taste.
Is Chili Verde Pork Suitable for Slow Cooker Adaptation?
You can adapt it for a slow cooker. Sear pork first, then transfer with onion, garlic, tomatillo blend, spices, and broth. Cook on low for 6-8 hours. It’ll deepen flavors, yielding tender, aromatic results.
Are There Vegetarian Alternatives for This Recipe?
You can substitute pork with hearty vegetables like mushrooms and zucchini. Use vegetable broth for depth, and add extra cumin and smoked paprika for flavor. Adjust jalapeños for heat. Guarantee tomatillos and cilantro remain central to the dish.
Chili Verde Pork
Equipment
- 1 Large pot
- 1 Blender
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 2 tablespoon olive oil
- 3 pound pork shoulder cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cup chicken broth
- 1 pound tomatillos husked and rinsed
- 2 jalapeños stemmed and seeded
- 1 large onion chopped
- 4 cloves garlic minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 cup fresh cilantro chopped
- 2 tablespoon lime juice
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Season pork cubes with salt and black pepper.
- Brown the pork in the pot in batches, ensuring all sides are seared.
- Remove the pork and set aside.
- In the same pot, add chopped onion and sauté until translucent.
- Add minced garlic, ground cumin, and dried oregano; cook for 1 minute.
- Blend tomatillos and jalapeños until smooth.
- Pour the tomatillo mixture into the pot with onions and garlic.
- Add the browned pork back to the pot.
- Stir in chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- Stir occasionally to ensure even cooking.
- Remove from heat and let rest for 10 minutes.
- Stir in chopped cilantro and lime juice before serving.
Notes
