Chili Verde

Embark on a flavor-packed journey with this authentic Chili Verde recipe, a heartwarming Mexican-inspired dish that promises melt-in-your-mouth tender pork bathed in a vibrant, tangy tomatillo and roasted pepper sauce. Featuring savory pork shoulder, smoky poblano peppers, fiery jalapeños, and the freshness of cilantro and lime, this dish strikes the perfect balance of bold spices and bright, zesty notes. Slow-simmered for ultimate tenderness, the pork soaks up every ounce of the rich green sauce, making each bite irresistibly succulent. Ready in just under three hours, this Chili Verde is a crowd-pleaser ideal for cozy family dinners or festive gatherings. Pair it with warm tortillas, fluffy rice, or creamy beans for a complete meal that will transport your taste buds straight to the heart of Mexico. Perfect for meal preppers and comfort food enthusiasts alike, this easy-to-follow recipe will quickly become a household favorite.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:165 mins

Total Time:195 mins

Servings: 6

Ingredients

• 3 lbs pork shoulder
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 2 lbs tomatillos
• 2 large poblano peppers
• 2 medium jalapeños
• 1 bunch cilantro
• 2 tsp cumin
• 2 cups chicken broth
• 1 juiced lime

Directions

Step 1

Trim and cut the pork shoulder into 1-inch cubes. Season with salt and black pepper.

Step 2

Heat olive oil in a large pot over medium-high heat. Add the pork pieces in batches, searing until brown on all sides, about 5-7 minutes per batch.

Step 3

Remove the pork and set aside. In the same pot, add the chopped onion and sauté until translucent, approximately 4 minutes.

Step 4

Add minced garlic and cook for another 1 minute until fragrant.

Step 5

While the onion is cooking, prepare the tomatillos and peppers. Remove husks and rinse tomatillos; chop into quarters. Roast the poblano and jalapeños over an open flame or under a broiler until skin is charred. Once cooled, peel off the skins, remove seeds, and chop.

Step 6

In a blender, combine tomatillos, roasted peppers, and cilantro. Blend until smooth.

Step 7

Add the blended mixture to the pot with onions and garlic. Stir in cumin and return the browned pork to the pot.

Step 8

Pour in chicken broth, ensuring the pork is mostly submerged. Bring to a simmer, then cover and reduce heat to low.

Step 9

Simmer for about 2 to 2.5 hours, or until the pork is tender and the sauce has thickened.

Step 10

Stir in fresh lime juice, adjust seasoning with more salt and pepper if needed.

Step 11

Serve the Chili Verde with warm tortillas, rice, or beans. Enjoy!

Nutrition Facts

Serving size	(3346.5g)

Amount per serving	% Daily Value*
Calories	3659.5

Total Fat 191.9g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1200.7mg	0%
Sodium 9225.3mg	0%
Total Carbohydrate 114.3g	0%
Dietary Fiber 30.2g	0%
Total Sugars 35.9g
Protein 343.8g	0%

Vitamin D 0IU	0%
Calcium 597.3mg	0%
Iron 26.2mg	0%
Potassium 9090.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.5%

Protein: 38.6%

Carbs: 12.8%