Authentic Chile Verde (Mexican Pork Chili)

180 mins
Serves 1
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Directions

  1. 1Cut the pork shoulder into 1–2 inch cubes.
  2. 2Cut the pork shoulder into 1–2 inch cubes.
  3. 3Cut the pork shoulder into 1–2 inch cubes.
  4. 4Season generously with cumin, salt, and black pepper.
  5. 5Season generously with cumin, salt, and black pepper.
  6. 6Season generously with cumin, salt, and black pepper.
  7. 7Set aside while preparing the green sauce.
  8. 8Set aside while preparing the green sauce.
  9. 9Set aside while preparing the green sauce.
  10. 10Peel and rinse the tomatillos, onion, and garlic.
  11. 11Peel and rinse the tomatillos, onion, and garlic.
  12. 12Peel and rinse the tomatillos, onion, and garlic.
  13. 13Remove stems from all chiles and slice them lengthwise. Cut the onion in half.
  14. 14Remove stems from all chiles and slice them lengthwise. Cut the onion in half.
  15. 15Remove stems from all chiles and slice them lengthwise. Cut the onion in half.
  16. 16In a Dutch oven or large pot, bring about 6 cups of water to a boil.
  17. 17In a Dutch oven or large pot, bring about 6 cups of water to a boil.
  18. 18In a Dutch oven or large pot, bring about 6 cups of water to a boil.
  19. 19Add tomatillos, chiles, and onion. Cook for about 8 minutes, until slightly softened.
  20. 20Add tomatillos, chiles, and onion. Cook for about 8 minutes, until slightly softened.
  21. 21Add tomatillos, chiles, and onion. Cook for about 8 minutes, until slightly softened.
  22. 22Using a slotted spoon, transfer vegetables to a blender along with garlic and cilantro.
  23. 23Using a slotted spoon, transfer vegetables to a blender along with garlic and cilantro.
  24. 24Using a slotted spoon, transfer vegetables to a blender along with garlic and cilantro.
  25. 25Blend until smooth.
  26. 26Blend until smooth.
  27. 27Blend until smooth.
  28. 28Reserve 1 cup of the green sauce and set aside for finishing.
  29. 29Reserve 1 cup of the green sauce and set aside for finishing.
  30. 30Reserve 1 cup of the green sauce and set aside for finishing.
  31. 31Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  32. 32Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  33. 33Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  34. 34Add pork in batches, searing until browned on all sides.
  35. 35Add pork in batches, searing until browned on all sides.
  36. 36Add pork in batches, searing until browned on all sides.
  37. 37Return all browned pork to the Dutch oven.
  38. 38Return all browned pork to the Dutch oven.
  39. 39Return all browned pork to the Dutch oven.
  40. 40Pour the blended green sauce over the pork and stir well.
  41. 41Pour the blended green sauce over the pork and stir well.
  42. 42Pour the blended green sauce over the pork and stir well.
  43. 43Bring to a gentle boil, then reduce heat to low and cover.
  44. 44Bring to a gentle boil, then reduce heat to low and cover.
  45. 45Bring to a gentle boil, then reduce heat to low and cover.
  46. 46Simmer for about 3 hours, stirring occasionally, until the pork is fork-tender.
  47. 47Simmer for about 3 hours, stirring occasionally, until the pork is fork-tender.
  48. 48Simmer for about 3 hours, stirring occasionally, until the pork is fork-tender.
  49. 49Stir in the reserved 1 cup of green sauce just before serving for a fresh, vibrant finish.
  50. 50Stir in the reserved 1 cup of green sauce just before serving for a fresh, vibrant finish.
  51. 51Stir in the reserved 1 cup of green sauce just before serving for a fresh, vibrant finish.

Ingredients

  • 1.5 lbs boneless pork shoulder, cut into 1 –2 inch cubes
  • 1.5 lbs boneless pork shoulder, cut into 1 –2 inch cubes
  • 1.5 lbs boneless pork shoulder, cut into 1 –2 inch cubes
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil
  • 1.5 lbs tomatillos, husks removed
  • 1.5 lbs tomatillos, husks removed
  • 1.5 lbs tomatillos, husks removed
  • 6 Anaheim green chiles or poblanos
  • 6 Anaheim green chiles or poblanos
  • 6 Anaheim green chiles or poblanos
  • 2 jalapeños
  • 2 jalapeños
  • 2 jalapeños
  • 2 serrano chiles
  • 2 serrano chiles
  • 2 serrano chiles
  • 1 large white onion
  • 1 large white onion
  • 1 large white onion
  • 5 garlic cloves
  • 5 garlic cloves
  • 5 garlic cloves
  • 2 cups fresh cilantro, about 1 bunch
  • 2 cups fresh cilantro, about 1 bunch
  • 2 cups fresh cilantro, about 1 bunch

Equipment

Dutch ovenlarge potblenderlarge skillet

Tips

  • Stir in the reserved 1 cup of green sauce just before serving for a fresh, vibrant finish.