Description
Tender pork simmered in a vibrant tomatillo and roasted poblano pepper sauce, perfect for tacos, burritos, or as a hearty stew.
Ingredients
Scale
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 1 poblano pepper, roasted, peeled, seeded, and chopped
- 1 (28 ounce) can tomatillos, drained and roughly chopped
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup chopped cilantro, for garnish
- Lime wedges, for serving
- Your favorite toppings: sour cream, shredded cheese, avocado, etc.
Instructions
- Pat the pork shoulder cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the pork on all sides. Remove the browned pork from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and jalapeño (if using) and cook for another minute, until fragrant.
- Stir in the roasted poblano pepper and chopped tomatillos. Cook for 5 minutes, stirring occasionally, until the tomatillos start to break down.
- Return the browned pork to the pot.
- Pour in the chicken broth, making sure the pork is mostly submerged.
- Stir in the ground cumin and dried oregano.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the pork is very tender and easily shreds with a fork. Check the liquid level periodically and add more chicken broth if needed to keep the pork mostly covered.
- Once the pork is tender, remove it from the pot with a slotted spoon and place it on a cutting board.
- Using two forks, shred the pork into bite-sized pieces.
- Return the shredded pork to the pot.
- Simmer for another 15-20 minutes, uncovered, to allow the sauce to thicken slightly.
- Taste and adjust the seasoning as needed.
- Ladle the chili verde into bowls. Garnish with chopped cilantro and a squeeze of lime juice. Serve with your favorite toppings.
Notes
- Don’t skip the browning step! This is essential for developing a rich, deep flavor.
- Roasting the poblano pepper adds a smoky sweetness that really elevates the dish. You can roast it over an open flame on your stovetop, under the broiler, or even on a grill. Just make sure to peel off the blackened skin after roasting.
- Use good quality tomatillos. Look for firm, green tomatillos with their husks still attached.
- Be patient! The longer the chili verde simmers, the more flavorful it will be.
- Adjust the heat to your liking. If you prefer a milder chili, omit the jalapeño or remove the seeds and membranes before mincing. If you like it spicier, leave the seeds in the jalapeño or add a pinch of cayenne pepper.
- Make it ahead of time. Chili verde is even better the next day, as the flavors have had time to meld together.
- Freezing for later: This chili freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers. It will keep in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 155 minutes