Karen Ray's Champion Chili Verde

Get ready to savor bold flavors with Karen Ray's Champion Chili Verde, a hearty, award-worthy dish that's perfect for chili lovers. This recipe features tender, slow-simmered pork shoulder mingled with tangy tomatillos, smoky roasted green chiles, and a fragrant blend of cumin and oregano for authentic Southwest flair. Cooked to perfection in just over an hour, this one-pot wonder develops a rich, savory broth that's thickened naturally by the tomatillos. Garnish with fresh cilantro and a squeeze of lime for a zesty finish, and serve alongside warm tortillas or fluffy rice for the ultimate comfort meal. Whether you're hosting a chili cook-off or upgrading your family dinner menu, this recipe is sure to impress! Keywords: Chili Verde, pork chili, green chili recipe, tomatillo chili, one-pot meals, Southwest recipes.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (boneless, cut into 1-inch cubes)
• 2 tablespoons Olive oil
• 1 large Yellow onion (finely chopped)
• 4 cloves Garlic cloves (minced)
• 1.5 pounds Tomatillos (husked and quartered)
• 3 medium Roasted green chiles (such as Anaheim or Hatch, chopped)
• 2 cups Chicken broth
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 0.5 cup Cilantro (chopped, for garnish)
• 1 medium Lime wedges (for serving)

Directions

Step 1

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

Step 2

Season the pork cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Brown the pork in batches until golden on all sides, about 5-7 minutes per batch. Remove pork from the pot and set aside.

Step 3

In the same pot, add the chopped onion and sauté for 5 minutes, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the tomatillos to the pot and cook for 5 minutes until they begin to soften and release their juices.

Step 5

Stir in the roasted green chiles, cumin, oregano, remaining salt, and black pepper. Return the browned pork to the pot.

Step 6

Pour in the chicken broth, ensuring the pork and vegetables are mostly submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 1 hour, stirring occasionally.

Step 7

After 1 hour, use a spoon or potato masher to gently break down some of the tomatillos for a thicker consistency. Taste and adjust seasoning as needed.

Step 8

Serve the chili verde hot, garnished with fresh cilantro and a squeeze of lime juice. Pair with warm tortillas or rice for a complete meal.

Nutrition Facts

Serving size	(2465.8g)

Amount per serving	% Daily Value*
Calories	2907.0

Total Fat 217.3g	0%
Saturated Fat 69.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 6417.8mg	0%
Total Carbohydrate 82.9g	0%
Dietary Fiber 21.1g	0%
Total Sugars 37.7g
Protein 182.1g	0%

Vitamin D 0IU	0%
Calcium 345.8mg	0%
Iron 17.8mg	0%
Potassium 5502.0mg	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: 64.9%

Protein: 24.2%

Carbs: 11.0%