Pork Chili Verde (Green Pork Chili)

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(129)

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.

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Prep Time:
20 mins
Cook Time:
2 hrs 5 mins
Total Time:
2 hrs 25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 tablespoons vegetable oil

  • 2 pounds boneless pork shoulder, cut into 2-inch pieces

  • 1 yellow onion, diced

  • 2 teaspoons kosher salt, or to taste, divided

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • ½ teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • 10 fresh tomatillos

  • 3 jalapeno chile peppers, seeded

  • 1 poblano chile pepper, seeded

  • 6 cloves peeled garlic

  • ½ cup packed cilantro leaves

  • 1 bay leaf

  • 2 ½ cups chicken stock, or as needed

  • 1 ½ pounds Yukon Gold potatoes, quartered

  • freshly ground black pepper

  • ¼ cup sour cream

  • pickled red onions (optional)

  • 1 tablespoon chopped fresh cilantro

Directions

  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.

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
32g Fat
42g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 569
% Daily Value *
Total Fat 32g 41%
Saturated Fat 11g 55%
Cholesterol 96mg 32%
Sodium 1485mg 65%
Total Carbohydrate 42g 15%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 29g
Vitamin C 31mg 155%
Calcium 99mg 8%
Iron 3mg 17%
Potassium 600mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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