For a richer flavor, consider using bone-in pork shoulder. You may need to increase the cooking time slightly. If you prefer a milder chili, remove the seeds and membranes from the jalapenos and poblano peppers before blending. Adjust the amount of chicken stock to achieve your desired consistency. Some people prefer a thicker chili, while others like it more soupy. Serve with warm tortillas, rice, or your favorite toppings.
Pork Chili Verde (Green Pork Chili)
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PREP TIME30 mins
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COOK TIME2 hrs 10 mins
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TOTAL TIME2 hrs 40 mins
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SERVING8 People
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VIEWS440
Embark on a culinary journey to savor the vibrant flavors of Mexico with this exquisite Pork Chili Verde. Tender chunks of pork shoulder are simmered in a luscious green sauce made from fresh tomatillos, spicy jalapenos, and aromatic herbs. A comforting and flavorful dish that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate28 g
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Cholesterol109 mg
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Fiber4 g
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Protein32 g
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Saturated Fat11 g
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Sodium517 mg
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Sugar5 g
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Fat31 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins Heat oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Add pork cubes in a single layer and sear until deeply browned on one side, about 4-5 minutes. Flip and brown the other side, about 4-5 minutes. Add diced onion and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until onion is softened and translucent, about 4 minutes. Stir in oregano, cumin, coriander, and cayenne; cook until fragrant, about 2 minutes. Reduce heat to low.
02 Step
Recipe View 5 mins Quarter the tomatillos and place them in a blender along with jalapeno peppers, poblano pepper, garlic, cilantro, and chicken stock. Pulse until coarsely chopped, then blend until smooth, about 30 seconds.
03 Step
Recipe View 1 hrs Pour the tomatillo sauce into the pot with the pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer gently for about 1 hour, or until pork is very tender.
04 Step
Recipe View 55 mins Add quartered potatoes, remaining 1/2 teaspoon kosher salt, and a generous grind of black pepper. If the mixture is too thick or the potatoes aren't submerged, add more chicken stock. Simmer, covered, until potatoes are tender, about 45 minutes to 1 hour.
05 Step
Recipe View 5 mins Ladle into bowls and garnish with a dollop of sour cream, pickled red onions (if using), and fresh cilantro.
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RECIPE REVIEWS
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Please Rate
Izaiah Effertz
Feb 13, 2025My family loved this chili! Even my picky eaters devoured it. Thank you for sharing this fantastic recipe!
Alex West
Jul 19, 2023I added a can of diced green chiles for even more flavor and a bit of extra heat. It was delicious!
Lavern Smithruecker
Jun 13, 2023I was a little intimidated by the number of ingredients, but it was actually quite easy to make. The result was well worth the effort!
Nora Johns
Jun 2, 2023This recipe is amazing! The pork was so tender, and the sauce was packed with flavor. I will definitely be making this again!