Pork Chili Verde

Dive into the bold, zesty flavors of Pork Chili Verde, a Mexican-inspired stew brimming with tender, melt-in-your-mouth chunks of pork simmered in a vibrant tomatillo and roasted poblano pepper sauce. This hearty dish is infused with aromatic spices like cumin and oregano and brightened with fresh cilantro and a splash of lime juice. The recipe combines a simple cooking process—searing, blending, and slow simmering—to create a rich and flavorful sauce that soaks into every bite of pork. Perfect for serving with warm tortillas, fluffy rice, or creamy beans, this crowd-pleasing chili verde is ideal for weeknight comfort dinners or impressing guests at your next gathering. Whether you're craving authentic Mexican cuisine or seeking the perfect make-ahead meal, Pork Chili Verde is a guaranteed hit!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 1.5 pounds Tomatillos
• 2 Poblano peppers
• 1 Jalapeño peppers
• 4 Garlic cloves
• 1 large White onion
• 1 bunch Cilantro
• 3 cups Chicken broth
• 1 teaspoon Ground cumin
• 1 teaspoon Dried oregano
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 2 tablespoons Lime juice

Directions

Step 1

Preheat your oven to broil. Peel and rinse the tomatillos. Place the tomatillos, poblano peppers, and jalapeño pepper on a baking sheet. Broil for 5-7 minutes, turning occasionally, until the skin is charred and blistered.

Step 2

Transfer the charred vegetables to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins. Peel the skins off the peppers, remove the seeds, and set them aside.

Step 3

In a blender, combine the tomatillos, peeled peppers, garlic cloves, half of the white onion (chopped), and half of the cilantro. Blend until smooth, then set the sauce aside.

Step 4

Cut the pork shoulder into 1-inch cubes, trimming excess fat. Season the pork with 1 teaspoon of salt and 1 teaspoon of black pepper.

Step 5

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Working in batches, sear the pork on all sides until browned, about 5 minutes per batch. Remove the pork and set aside.

Step 6

In the same pot, add the remaining onion (diced) and sauté until softened, about 3-4 minutes. Stir in the cumin and oregano, cooking for another minute until fragrant.

Step 7

Pour the blended tomatillo sauce into the pot and bring to a simmer. Stir in the chicken broth and lime juice, then return the seared pork to the pot.

Step 8

Reduce the heat to low, cover, and simmer the chili verde for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the flavors are well combined.

Step 9

Taste and adjust seasoning with additional salt and lime juice, if needed. Garnish with the remaining cilantro before serving.

Step 10

Serve hot with tortillas, rice, or beans for a complete meal.

Nutrition Facts

Serving size	(2890.9g)

Amount per serving	% Daily Value*
Calories	2957.6

Total Fat 210.2g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 16.8g
Cholesterol 725.7mg	0%
Sodium 7090.0mg	0%
Total Carbohydrate 98.1g	0%
Dietary Fiber 23.7g	0%
Total Sugars 32.3g
Protein 187.0g	0%

Vitamin D 0IU	0%
Calcium 364.3mg	0%
Iron 21.2mg	0%
Potassium 6303.2mg	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: 62.4%

Protein: 24.7%

Carbs: 12.9%