Top Secret Award Winning Chili Verde

Unlock the bold and vibrant flavors of the "Top Secret Award Winning Chili Verde," a hearty dish that combines tender, slow-simmered pork shoulder with a smoky and zesty tomatillo and roasted pepper sauce. This crowd-pleasing recipe features charred poblano and jalapeño peppers, aromatic spices like cumin and oregano, and fresh cilantro for a burst of freshness. Perfectly thickened with a cornstarch slurry and simmered to perfection, this chili verde delivers complex flavor in every bite. Whether served with warm tortillas, over rice, or as a standalone dish, it’s a guaranteed hit for any occasion. With its balance of spice, tanginess, and richness, this award-winning chili verde is the ultimate comfort food masterpiece.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 3 lbs Pork shoulder (boneless, trimmed, and cut into 1-inch cubes)
• 1.5 lbs Tomatillos (husks removed and rinsed)
• 2 Poblano peppers
• 2 Jalapeño peppers
• 1 White onion (medium, diced)
• 4 Garlic cloves (minced)
• 0.5 cups Cilantro (fresh, chopped)
• 4 cups Chicken broth
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Vegetable oil
• 2 tbsp Cornstarch
• 2 tbsp Water

Directions

Step 1

Preheat your broiler to high. Line a baking sheet with aluminum foil.

Step 2

Place the tomatillos, poblano peppers, and jalapeño peppers on the prepared baking sheet. Broil for 5-7 minutes, flipping halfway through, until the skins are blistered and charred.

Step 3

Remove the roasted vegetables from the oven. Allow them to cool slightly, then peel the skins off the peppers and remove the seeds. Set aside.

Step 4

In a blender, combine the roasted tomatillos, peeled peppers, cilantro, and 2 cups of chicken broth. Blend until smooth and set aside.

Step 5

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

Step 6

Season the pork shoulder with salt and pepper. Working in batches, sear the pork in the pot until browned on all sides (about 5-7 minutes per batch). Remove the pork from the pot and set aside.

Step 7

Reduce the heat to medium and add the diced onion to the pot. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for 1 minute more.

Step 8

Stir in the ground cumin and dried oregano, cooking for 30 seconds until fragrant.

Step 9

Return the seared pork to the pot and pour the blended tomatillo mixture and the remaining 2 cups of chicken broth over the pork. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 10

Simmer the chili verde for 90 minutes, stirring occasionally, until the pork is tender and the flavors have melded together.

Step 11

In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the pot and cook for an additional 10 minutes to thicken the sauce.

Step 12

Taste and adjust seasoning with salt and pepper if needed.

Step 13

Serve the Chili Verde hot with warm tortillas, rice, or enjoy as a main dish.

Nutrition Facts

Serving size	(3562.9g)

Amount per serving	% Daily Value*
Calories	4141.3

Total Fat 308.7g	0%
Saturated Fat 100.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 952.5mg	0%
Sodium 5471.5mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 25.0g	0%
Total Sugars 40.9g
Protein 272.7g	0%

Vitamin D 0IU	0%
Calcium 451.2mg	0%
Iron 25.9mg	0%
Potassium 7497.4mg	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: 65.4%

Protein: 25.7%

Carbs: 8.9%