Slim's Last Chili Verde

Discover the bold, smoky flavors of *Slim’s Last Chili Verde*, a hearty and satisfying stew that’s perfect for spice lovers and comfort food enthusiasts alike. This recipe combines tender, slow-simmered pork shoulder with roasted poblanos, jalapeños, and tangy tomatillos, creating a rich and vibrant chili verde bursting with fresh ingredients. Enhanced with aromatic garlic, cumin, and oregano, and finished with a zesty squeeze of lime and a sprinkle of fresh cilantro, this dish achieves a perfect balance of warmth and brightness. Ready in just over two hours, it’s an ideal recipe for cozy gatherings or weeknight dinners with a kick. Serve it with your favorite toppings—like creamy avocado or crunchy tortilla chips—for a crowd-pleasing meal that’s as comforting as it is flavorful.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs pork shoulder (trimmed and cubed)
• 2 tbsp olive oil
• 1 medium yellow onion (diced)
• 4 cloves garlic cloves (minced)
• 1.5 lbs tomatillos (husked and quartered)
• 2 poblano peppers
• 2 jalapeño peppers
• 1 4 oz can canned green chilies (diced)
• 3 cups chicken broth
• 0.5 cup fresh cilantro (chopped)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 1 lime (juiced)

Directions

Step 1

Preheat your oven's broiler to high. Place the poblano and jalapeño peppers on a baking sheet and roast under the broiler until their skins are charred and blistered, about 5-8 minutes, turning occasionally.

Step 2

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Once cooled, peel off the charred skins, remove the seeds, and finely chop the peppers. Set aside.

Step 3

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches, sear the pork shoulder cubes until browned on all sides, about 4-5 minutes per batch. Remove the pork and set aside on a plate.

Step 4

In the same pot, add the diced onion and cook for 3-4 minutes, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Add the tomatillos to the pot and cook for 5 minutes, stirring occasionally, until they begin to break down and release their juices.

Step 6

Return the browned pork to the pot, along with the chopped roasted peppers, canned green chilies, chicken broth, cumin, oregano, salt, and pepper. Stir to combine.

Step 7

Bring the chili to a boil, then reduce the heat to low and cover. Simmer for 90 minutes, stirring occasionally, until the pork is fork-tender and the flavors have melded together.

Step 8

Stir in the chopped cilantro and lime juice, adjusting the seasoning with additional salt and pepper as needed.

Step 9

Serve hot in bowls with your favorite toppings, such as sour cream, shredded cheese, diced avocado, or tortilla chips. Enjoy!

Nutrition Facts

Serving size	(2979.3g)

Amount per serving	% Daily Value*
Calories	2990.8

Total Fat 219.6g	0%
Saturated Fat 69.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 3328.0mg	0%
Total Carbohydrate 98.4g	0%
Dietary Fiber 23.9g	0%
Total Sugars 47.8g
Protein 187.7g	0%

Vitamin D 0IU	0%
Calcium 381.9mg	0%
Iron 19.1mg	0%
Potassium 6228.6mg	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: 63.3%

Protein: 24.1%

Carbs: 12.6%