Description
Mexican chili verde brings together tender pork, roasted green chiles, and aromatic spices in a comforting stew. Simmered slowly, this hearty dish delivers rich flavors that connect you to traditional southwestern cuisine.
Ingredients
Scale
Meat:
- 3 pounds pork shoulder or butt, cubed
Vegetables:
- 2 pounds tomatillos, husked and rinsed
- 4 green chilies (Anaheim or Poblano)
- 2 jalapenos
- 6 cloves garlic
- 1 large onion
- 1/2 cup fresh cilantro
Seasonings and Liquids:
- 2 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lime juice
Instructions
- Char tomatillos, green chilies, and jalapenos under broiler or on grill until skin blisters and blackens, creating deep smoky flavor.
- Carefully peel charred vegetables and blend with fresh garlic and cilantro into smooth, vibrant green sauce.
- Season pork chunks generously with salt and pepper, then brown thoroughly in large heavy-bottomed pot over medium-high heat until golden exterior develops.
- Remove browned meat and set aside, maintaining pot’s flavorful fond.
- Sauté diced onions in same pot until translucent and soft, releasing natural sweetness.
- Pour blended green sauce into pot, adding cumin, oregano, and chicken broth to create rich, aromatic base.
- Reintroduce browned pork into sauce, ensuring meat is fully submerged.
- Reduce heat to low, cover pot, and simmer gently for 2 hours at 325°F, allowing meat to become incredibly tender and absorb complex flavors.
- Taste and balance final dish with additional salt, freshly ground pepper, and bright lime juice.
- Serve hot alongside fluffy rice or warm tortillas, garnishing with fresh cilantro if desired.
Notes
- Roasting vegetables intensifies their flavors, creating a deeper, smokier base for the chili verde sauce.
- Defatting the pork after cooking helps reduce overall greasiness and makes the dish lighter and cleaner.
- Letting the chili verde rest overnight allows the flavors to meld and develop a more complex taste profile.
- For a leaner version, swap pork shoulder with chicken thighs, maintaining the rich, tender texture while reducing fat content.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg