Pete's Olga's Chili Verde

Experience the vibrant flavors of the Southwest with Pete's Olga's Chili Verde, a bold and hearty dish that’s sure to become a family favorite. Tender chunks of seared pork shoulder are simmered to perfection in a zesty green sauce rich with tangy tomatillos, smoky green chilies, and spicy jalapeños. This one-pot recipe balances earthy cumin, fragrant oregano, and a refreshing burst of fresh cilantro and lime juice for a flavor-packed meal that’s irresistibly satisfying. Perfect for weeknight dinners or casual entertaining, this chili verde pairs beautifully with warm tortillas, fluffy rice, or your favorite garnishes. Ready in just under two hours and serving six, it’s a soul-soothing comfort food the whole table will love.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large White onion, diced
• 4 Garlic cloves, minced
• 1 pound Tomatillos, husked and quartered
• 2 Jalapeño peppers, seeded and diced
• 4 ounces Canned green chilies
• 2 cups Chicken broth
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 0.5 cup Fresh cilantro, chopped
• 2 tablespoons Fresh lime juice

Directions

Step 1

Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season the pork with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 2

Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 5-6 minutes per batch. Remove the browned pork and set it aside.

Step 3

Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot. Add the diced onion and cook until softened, about 5 minutes.

Step 4

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 5

Add the tomatillos and jalapeños to the pot. Cook for 4-5 minutes, stirring occasionally, until the tomatillos begin to break down.

Step 6

Return the browned pork to the pot. Stir in the canned green chilies, chicken broth, cumin, oregano, and the remaining teaspoon of salt.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally, until the pork is tender and the flavors have melded together.

Step 8

Uncover the pot and taste the chili verde. Adjust the seasoning with additional salt if needed.

Step 9

Stir in the chopped cilantro and fresh lime juice just before serving. Serve with warm tortillas, rice, or your favorite toppings.

Nutrition Facts

Serving size	(2396.8g)

Amount per serving	% Daily Value*
Calories	2896.5

Total Fat 212.9g	0%
Saturated Fat 68.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 7081.2mg	0%
Total Carbohydrate 76.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 34.8g
Protein 182.5g	0%

Vitamin D 0IU	0%
Calcium 362.5mg	0%
Iron 22.2mg	0%
Potassium 5144.4mg	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: 24.7%

Carbs: 10.3%