Chili Verde

By Tracy

8 Person

165 Minutes

306 Calories

This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.You can serve up your chili verde in a bowl on its own and you’ll love it. Or, serve it over a bit of rice to help absorb all that verde sauce.

Ingredients

Chili

2 tbsp. juice from large lime
1/2 cup chopped cilantro
1 cup chicken stock
1 tbsp. Mexican oregano
4 cloves garlic chopped
1 large onion chopped
pepper
salt
1 tsp. cumin optional
2 tbsp. ancho chili powder optional
3 pounds boneless pork shoulder cubed
2 tbsp. olive oil

Verde Sauce

3 jalapeno peppers stemmed and sliced
2 poblano peppers stemmed and sliced in half lengthwise
2 pounds tomatillos husked and rinsed

Method

01

Make your verde sauce first. Preheat your oven to broil. Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
02

Place the peppers on a separate lightly oiled baking sheet skin sides up.
03

Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
04

Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you’d like, but I leave them on.
05

Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.
06

Heat a large pot to medium heat and add the olive oil.
07

Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2 on each side, until each side is nicely browned, stirring here and there.
08

Add the onions and stir. Cook them down about 5 minutes to soften. Stir in the garlic and Mexican oregano and cook another minute.
09

Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
10

Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
11

Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro.

Related Tags

Condiments

Easy Recipes

Chili Recipes

Chili Verde

3.5

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Calorie 306 Kcal
Prep Time 15 Mins
Cook Time 150 Mins
Total Time 165 Mins

02 Ingredients

Chili

2 tbsp. juice from large lime

1/2 cup chopped cilantro

1 cup chicken stock

1 tbsp. Mexican oregano

4 cloves garlic chopped

1 large onion chopped

pepper

salt

1 tsp. cumin optional

2 tbsp. ancho chili powder optional

3 pounds boneless pork shoulder cubed

2 tbsp. olive oil

Verde Sauce

3 jalapeno peppers stemmed and sliced

2 poblano peppers stemmed and sliced in half lengthwise

2 pounds tomatillos husked and rinsed

03 Method

Step 1

Make your verde sauce first. Preheat your oven to broil. Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.

Step 2

Place the peppers on a separate lightly oiled baking sheet skin sides up.

Step 3

Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.

Step 4

Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you’d like, but I leave them on.

Step 5

Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.

Step 6

Heat a large pot to medium heat and add the olive oil.

Step 7

Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2 on each side, until each side is nicely browned, stirring here and there.

Step 8

Add the onions and stir. Cook them down about 5 minutes to soften. Stir in the garlic and Mexican oregano and cook another minute.

Step 9

Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.

Step 10

Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.

Step 11

Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro.

04 Author