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–+ servings
spicy green chili pork

Chili Verde Pork

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine Mexican
Servings 6 servings

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

For a milder chili, reduce the number of jalapeños, or remove them entirely. Be sure to taste the sauce before serving and adjust the seasoning with more salt, lime juice, or cilantro to suit your preference. This dish pairs well with rice or warm tortillas, and leftovers can be stored in an airtight container in the refrigerator for up to three days.
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