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–+ servings
savory pork with sweet potatoes

Sweet Potato Chili Verde Pork with Lime

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Mixing spoon
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 pound pork shoulder cubed
  • 2 tablespoon olive oil
  • 1 large sweet potato peeled and cubed
  • 1 onion diced
  • 2 clove garlic minced
  • 2 cup chicken broth
  • 1 cup tomatillo salsa
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 lime juiced
  • salt to taste
  • pepper to taste
  • fresh cilantro chopped for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and minced garlic, cooking until the onion is translucent.
  • Add cubed pork shoulder to the pot and brown on all sides.
  • Stir in sweet potato cubes and cook for an additional 5 minutes.
  • Pour in chicken broth and tomatillo salsa, stirring to combine.
  • Season with ground cumin, chili powder, salt, and pepper.
  • Bring to a simmer and cover the pot, cooking for 30 minutes or until sweet potatoes are tender.
  • Stir in lime juice and let the chili rest for 5 minutes before serving.
  • Garnish with fresh cilantro before serving.

Notes

For added depth of flavor, consider roasting the tomatillos before blending them into salsa. This dish can be made a day ahead to allow the flavors to meld together, making it even more delicious when reheated. Adjust the level of spice according to your preference by adding more chili powder or including a fresh jalapeño during cooking.
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