Eileen's Chili Verde

Eileen’s Chili Verde is a vibrant and flavor-packed dish that brings the authentic taste of Mexican cuisine to your table. This hearty recipe features tender chunks of seared pork shoulder simmered in a tangy, homemade tomatillo and green chile sauce spiced with cumin and oregano. The combination of roasted poblanos, zesty lime juice, and fresh cilantro creates layers of bold flavors that perfectly balance richness and brightness. Ideal for cool evenings, this easy-to-follow chili verde is slow-cooked to perfection in just a few steps, making it a crowd-pleasing favorite for family dinners or gatherings. Serve it with rice, warm tortillas, or crusty bread for a satisfying and unforgettable meal. Packed with aromatic ingredients, this chili verde promises a comforting bowl of wholesome goodness with every bite.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (or pork butt), trimmed and cut into 1-inch cubes
• 8 large Tomatillos, husked and halved
• 2 medium Poblano peppers, seeded and diced
• 1 medium Jalapeño peppers, seeded and diced
• 4 cloves Garlic cloves, minced
• 1 large Yellow onion, diced
• 4 ounces Canned mild green chiles
• 4 cups Chicken broth
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 0.5 cup Cilantro, chopped (plus more for garnish)
• 2 tablespoons Olive oil
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 1 lime Lime, juiced

Directions

Step 1

Season the cubed pork shoulder with kosher salt and black pepper.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the pork in batches, searing on all sides until browned. Remove the pork and set aside.

Step 3

Lower the heat to medium. In the same pot, add the diced onion and sauté for 5 minutes, or until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring frequently.

Step 4

Add the diced poblano peppers and jalapeño peppers to the pot. Cook for 3-4 minutes until slightly softened.

Step 5

In a blender or food processor, combine the halved tomatillos and canned green chiles. Blend until smooth, then pour the mixture into the pot.

Step 6

Return the seared pork to the pot and stir to coat evenly with the tomatillo mixture.

Step 7

Add the chicken broth, ground cumin, and dried oregano. Stir to combine and bring the mixture to a simmer.

Step 8

Reduce the heat to low, cover the pot, and let the chili verde simmer for 90 minutes, stirring occasionally, until the pork is tender and the flavors have melded.

Step 9

Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning with additional salt and pepper, if needed.

Step 10

Garnish with extra cilantro and serve warm with rice, tortillas, or crusty bread.

Nutrition Facts

Serving size	(2881.5g)

Amount per serving	% Daily Value*
Calories	2660.2

Total Fat 195.5g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 602.1mg	0%
Sodium 3890.3mg	0%
Total Carbohydrate 72.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 31.7g
Protein 170.8g	0%

Vitamin D 0IU	0%
Calcium 400.4mg	0%
Iron 19.3mg	0%
Potassium 5222.3mg	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: 64.4%

Protein: 25.0%

Carbs: 10.6%