Imagine the enticing aroma of tender pork simmering in a tangy tomatillo salsa, with hints of cumin and garlic wafting through your kitchen.
Picture the vibrant orange of roasted butternut squash cubes, their soft texture and sweet, spiced warmth a comforting contrast to the zesty chili verde.
This dish is more than just a meal; it’s a hug in a bowl, perfect for those busy weeknights when you crave something hearty yet easy, or for leisurely Sunday suppers with family.
I recall one evening, after a particularly long day, this chili verde pork saved the night. Its rich flavors and simplicity brought everyone to the table with enthusiastic smiles.
Ready? Let’s cook! This recipe won’t only fill your home with warmth but also provide a delicious, satisfying way to unwind and nourish your loved ones.
Why You’ll Love It
- Delivers bold flavor with savory pork and tangy tomatillo salsa.
- Uses pantry staples like cumin, salt, and black pepper.
- Enhances meal variety with roasted butternut squash as a side.
- Freezes beautifully for easy future meals.
- Offers a satisfying, hearty dish perfect for any season.
Ingredients
- 2 pounds pork shoulder, cubed — opt for well-marbled cuts for tenderness.
- 1 tablespoon olive oil — choose extra virgin for richer flavor.
- 1 large onion, diced — sweet onions work well for a milder taste.
- 4 cloves garlic, minced — fresh garlic enhances aroma.
- 2 cups chicken broth — use low-sodium to control saltiness.
- 1 cup tomatillo salsa — homemade salsa adds a fresh touch.
- 1 teaspoon ground cumin — enhances the earthy flavor.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — freshly ground for best results.
- 3 cups butternut squash, cubed — guarantee uniform size for even roasting.
- 1 tablespoon vegetable oil — canola or sunflower oil work well.
- 1/4 teaspoon cinnamon — adds a warm, sweet note.
- 1/4 teaspoon nutmeg — freshly grated for a spicier kick.
Step-by-Step Method
Preheat the Oven
Preheat the oven to 400°F (200°C). This guarantees that the oven is ready for roasting the butternut squash once it’s prepared. Proper preheating is essential for even cooking and to achieve the desired texture in the roasted squash.
Brown the Pork
Heat olive oil in a large pot over medium heat. Add the pork shoulder cubes and brown them on all sides. This step is important for developing rich flavors and color in the dish.
Remove the browned pork from the pot and set it aside.
Sauté the Onion
In the same pot, sauté the diced onion until it becomes translucent. This process helps to release the sweetness of the onion, adding depth to the dish’s flavor profile.
Add Garlic & Return Pork
Add minced garlic to the pot and cook for another minute. Return the browned pork to the pot, allowing the garlic’s aroma to meld with the meat.
This step enhances the overall taste of the stew.
Simmer the Stew
Pour in the chicken broth, tomatillo salsa, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1 hour.
This slow cooking process tenderizes the pork and allows the flavors to meld together.
Prepare the Butternut Squash
In a mixing bowl, toss the cubed butternut squash with vegetable oil, cinnamon, and nutmeg. This step infuses the squash with warm, aromatic spices, creating a delightful contrast to the savory pork.
Roast the Squash
Spread the seasoned butternut squash on a large baking sheet. Roast it in the preheated oven for 25 minutes or until tender.
Roasting enhances the natural sweetness of the squash, making it a perfect side to the hearty pork stew.
Rest & Serve
Once the pork is cooked, let it rest for 10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, guaranteeing a moist and flavorful dish.
Serve the chili verde pork alongside the roasted butternut cubes for a satisfying meal.
Ingredient Swaps
- For a leaner option, substitute pork shoulder with chicken thighs or breast.
- Use vegetable broth instead of chicken broth for a vegetarian version, and replace pork with jackfruit or tofu.
- If tomatillo salsa is unavailable, blend together green tomatoes, lime juice, and cilantro as a substitute.
- Swap butternut squash with sweet potatoes or carrots for a different flavor profile.
You Must Know
- Brown the Pork: Make sure you brown the pork shoulder cubes thoroughly in the pot before removing them. This step is essential for building a rich, deep flavor base for the dish.
- Sauté Onions Properly: Cook the diced onions until they turn translucent, as this will enhance their sweetness and contribute to the overall flavor of the chili verde.
- Simmer Time Matters: Let the pork simmer in the broth and tomatillo salsa for a full hour. This allows the flavors to meld together and the meat to become tender.
- Even Butternut Squash Cubes: Cut the butternut squash into uniform cubes to make sure they roast evenly in the oven, resulting in a perfect tender texture.
- Rest the Pork: Give the cooked pork a resting period of 10 minutes before serving. This helps the juices redistribute, leading to a more succulent and flavorful dish.
Serving Tips
- Pair with warm corn tortillas and fresh lime wedges for a complete meal.
- Serve with a side of Mexican rice and refried beans for added heartiness.
- Garnish with fresh cilantro and diced avocado for a burst of color and flavor.
- Add a dollop of sour cream or crema to balance the spice.
- Accompany with a crisp green salad to lighten the meal.
Storage & Make-Ahead
Chili Verde Pork with Roasted Butternut Cubes can be stored in the refrigerator for up to 3 days.
This dish also freezes well for up to 2 months, making it a convenient make-ahead option.
For best results, store the pork and butternut squash separately to maintain texture.
Reheating
To gently reheat Chili Verde Pork, use a microwave on low.
An oven at 325°F or a stovetop on low heat can also be used.
Stir occasionally to guarantee even warming without drying.
Cultural Significance of Chili Verde
As you savor the comforting flavors of reheated Chili Verde Pork, let’s explore its cultural significance and roots.
Chili Verde is a vibrant celebration of Mexican culinary traditions, particularly in the regions of Sonora and Chihuahua.
The dish’s heart lies in the fusion of tender pork and tangy tomatillos, creating a symphony of flavors that warms the soul. Its origins are steeped in history, reflecting the indigenous and Spanish influences that shaped Mexican cuisine.
When I indulge in this dish, I’m reminded of vibrant markets filled with fresh produce, where local vendors passionately share their culinary heritage.
Each spoonful connects us to a rich tapestry of culture and community, a reflection of the enduring legacy of Mexican cooking. Isn’t it fascinating how a simple dish can tell such a profound story?
Final Thoughts
Why not give this Chili Verde Pork with Roasted Butternut Cubes a try and bring a taste of Mexico to your table?
Feel free to tweak the recipe to suit your spice preference and enjoy a delicious homemade meal!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Pork Shoulder?
Absolutely, you can swap pork shoulder for chicken thighs or beef chuck. I’ve tried it with both, and each brings its unique flavor. Just adjust the cooking time to guarantee the meat remains tender and juicy.
How Can I Make This Dish Vegetarian?
I’d swap the pork for hearty mushrooms or jackfruit, capturing that rich texture. Sauté them with onions and garlic, then simmer in tomatillo salsa. The roasted butternut cubes add a sweet contrast that you’ll love.
What Can I Substitute for Tomatillo Salsa?
I’d swap tomatillo salsa with a mix of green salsa and lime juice for a zesty kick. The tangy blend enhances flavors beautifully. Just imagine the vibrant freshness it’ll bring to your dish!
Are There Any Suggested Side Dishes for This Meal?
I’d suggest serving cilantro-lime rice or a fresh avocado salad to complement the flavors. The zesty rice enhances the pork’s richness, while the creamy avocado balances the dish beautifully. It’s a satisfying and flavorful pairing.
How Do I Properly Cube Butternut Squash?
To cube butternut squash, I first peel it, then slice off the ends. I cut it in half, remove seeds, and slice into rings. Finally, I cut those into even cubes for consistent roasting. It’s therapeutic!
Chili Verde Pork with Roasted Butternut Cubes
Equipment
- 1 Large pot
- 1 large baking sheet
- 1 Cutting board
- 1 sharp knife
- 1 Mixing bowl
- 1 Wooden spoon
Ingredients
- 2 pound pork shoulder cubed
- 1 tablespoon olive oil
- 1 large onion diced
- 4 clove garlic minced
- 2 cup chicken broth
- 1 cup tomatillo salsa
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cup butternut squash cubed
- 1 tablespoon vegetable oil
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a large pot over medium heat.
- Add pork shoulder cubes to the pot and brown them on all sides.
- Remove the pork from the pot and set aside.
- In the same pot, sauté the diced onion until translucent.
- Add minced garlic and cook for another minute.
- Return the pork to the pot and add chicken broth, tomatillo salsa, cumin, salt, and black pepper.
- Bring to a boil, then reduce heat to low and simmer for 1 hour.
- Meanwhile, in a mixing bowl, toss butternut squash cubes with vegetable oil, cinnamon, and nutmeg.
- Spread the butternut squash on a large baking sheet and roast in the oven for 25 minutes or until tender.
- Once the pork is cooked, let it rest for 10 minutes before serving.
- Serve the pork alongside the roasted butternut cubes.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
