Description
Chili Verde is a traditional Mexican stew known for its vibrant green sauce and tender chunks of pork. The sauce, made from roasted tomatillos, green chiles, and fresh herbs, offers a tangy and mildly spicy flavor that’s both comforting and hearty.
Ingredients
Units
Scale
For the Pork:
- 3 pounds pork shoulder or butt, trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
For the Green Sauce:
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeño peppers (adjust to taste)
- 1 large white onion, quartered
- 4 cloves garlic
- 1 cup fresh cilantro leaves
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Vegetables:
- Preheat your oven’s broiler.
- Place the tomatillos, poblano peppers, jalapeños, onion quarters, and garlic cloves on a baking sheet.
- Broil for 5-7 minutes, turning halfway through, until the vegetables are charred and softened.
- Prepare the Green Sauce:
- Once roasted, let the vegetables cool slightly.
- Peel and discard the skins from the poblano and jalapeño peppers.
- Transfer all the roasted vegetables to a blender or food processor.
- Add the fresh cilantro, lime juice, cumin, oregano, and 1 cup of chicken broth.
- Blend until smooth. Season with salt and pepper to taste.
- Sear the Pork:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season the pork cubes with salt and pepper.
- Working in batches to avoid overcrowding, sear the pork on all sides until browned. This should take about 5-7 minutes per batch.
- Transfer the browned pork to a plate and set aside.
- Combine and Simmer:
- After all the pork is browned, return it all to the pot.
- Pour the green sauce over the pork.
- Add the remaining 1 cup of chicken broth, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot.
- Let it simmer for 1½ to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally.
- Adjust Seasoning and Serve:
- Taste the Chili Verde and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a milder dish, reduce the number of jalapeño peppers or remove their seeds before roasting.
- This Chili Verde pairs wonderfully with warm flour or corn tortillas, Mexican rice, or beans.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.