Skip to main content New<> this month
Get the Allrecipes magazine

Pork Chili Verde (Green Pork Chili)

Rated as 4.87 out of 5 Stars
56k

"This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it."
Added to shopping list. Go to shopping list.

Ingredients

2 h 25 m servings 569
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  2. Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  3. Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.

Footnotes

  • Cook's Note:
  • Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it's so ultra simple that I'll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you'll be looking at one of the most gorgeous garnishes ever.

Nutrition Facts


Per Serving: 569 calories; 32.2 42 29.3 96 1485 Full nutrition

Explore more

Reviews

Read all reviews 36
Most helpful
Most positive
Least positive
Newest

It was a wonderful recipe. I live in Mexico so we use a lot of chillies and tomatillos. The only change that I made was to roast the chillies and tomatillos before in put them in the blender. Gr...

Made this last night and everyone loved it. However I did make some changes. I roasted the garlic, jalapeno, poblano and tomatillos and rather than combining and blending with the chicken broth ...

Living in a remote area, with not a lot of fresh produce available, this recipe has a lot of personal firsts in it. This is my first time making, or even tasting, chili verde. It's also my f...

I used ground pork and a jar of tomatillo salsa instead of fresh. It was very easy and it turned out great. The salsa had some chili peppers and cilantro already in it. I did add some local Habe...

This was my first attempt at chili verde and we loved it. My husband orders this a lot when we eat out. Mexican food is our favorite! I used pork chops rather than pork shoulder and Hatch gree...

Far surpassed expectations. Because my tomatillos looked less than ripe, I went ahead and broiled them for 8 minutes on the skin side and 5 minutes in the flesh side, and tossed the peppers and ...

It was delicious. Because I didn't want to spend $13 on pork shoulder, I bought a 2.5 pound pork sirloin roast. I dry roasted the garlic, and did as others suggested and roasted the poblano pepp...

My nine-year-old and 11-year-old granddaughter’s devoured this and even took Some to school for lunch the next day. When I told them them better had seeded jalapeños they were shocked!

I made this with a pork shoulder I had smoked earlier that morning. Admittedly it gave it a little BBQ flavor on the bites with pork. I followed the rest of the recipe exactly and it turned out ...