Grandpa Bill's Chili Verde

Dive into the heart of comfort food with Grandpa Bill's Chili Verde, a hearty and flavorful stew that celebrates the bold, zesty flavors of Mexican cuisine. Tender cubed pork shoulder is seared to perfection, then simmered in a vibrant blend of tomatillos, poblano peppers, and jalapeños, creating a tangy, slow-cooked sauce infused with garlic, cumin, and oregano. This soul-warming dish is finished with a fresh squeeze of lime juice and a sprinkle of bright cilantro, making it an irresistible mix of savory and citrusy flavors. Served hot with a side of warm tortillas or fluffy steamed rice, and optionally garnished with creamy avocado slices or crisp radish rounds, this recipe is ideal for family dinners or cozy gatherings. Perfect for meal preppers and comfort food enthusiasts, Grandpa Bill's Chili Verde is a must-try for chili lovers looking for a bold, satisfying twist.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs pork shoulder (cubed)
• 2 tbsp olive oil
• 1 large yellow onion (diced)
• 3 garlic cloves (minced)
• 1.5 lbs tomatillos (husked and quartered)
• 2 poblano peppers (seeded and chopped)
• 1 jalapeño peppers (seeded and chopped)
• 2 cups chicken broth
• 0.5 cup fresh cilantro (chopped)
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 0.5 tsp black pepper
• 1 lime (juiced)
• 1 avocado (optional, for garnish)
• 4 radishes (optional, sliced, for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the cubed pork shoulder with salt and black pepper, then brown it in batches, ensuring all sides are seared. Remove the pork and set aside.

Step 3

In the same pot, add the diced yellow onion and cook for about 5 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5

Add the tomatillos, poblano peppers, and jalapeño to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatillos begin to break down.

Step 6

Return the browned pork to the pot. Add the chicken broth, ground cumin, dried oregano, and a pinch of salt. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally, until the pork is tender and the flavors have melded.

Step 8

Uncover the pot, taste, and adjust seasoning with additional salt or spices as needed. Stir in the lime juice and fresh cilantro.

Step 9

Serve the chili verde hot, garnished with sliced avocado and radishes if desired. Pair with warm tortillas or steamed rice for a complete meal.

Nutrition Facts

Serving size	(2998.9g)

Amount per serving	% Daily Value*
Calories	3102.2

Total Fat 227.6g	0%
Saturated Fat 70.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 4220.1mg	0%
Total Carbohydrate 110.2g	0%
Dietary Fiber 31.6g	0%
Total Sugars 50.3g
Protein 187.5g	0%

Vitamin D 0IU	0%
Calcium 439.2mg	0%
Iron 20.4mg	0%
Potassium 6765.2mg	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: 63.2%

Protein: 23.2%

Carbs: 13.6%