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pork chili with butternut

Chili Verde Pork with Roasted Butternut Cubes

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 45 minutes
Course Main
Cuisine Mexican
Servings 4 servings

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

For a deeper flavor, consider marinating the pork in the tomatillo salsa overnight before cooking. If you prefer spicier dishes, add a diced jalapeño or a pinch of cayenne pepper when cooking the pork. Ensure the butternut squash cubes are uniform in size to promote even roasting.
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