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Authentic Chile Verde (Mexican Pork Chili)

3h
Serves 1
facebook.com

Authentic Chile Verde (Mexican Pork Chili)

facebook.com
3h
Serves 1

Directions

  1. 1Cut the pork shoulder into 1–2 inch cubes.
  2. 2Season generously with cumin, salt, and black pepper.
  3. 3Set aside while preparing the green sauce.
  4. 4Peel and rinse the tomatillos, onion, and garlic.
  5. 5Remove stems from all chiles and slice them lengthwise. Cut the onion in half.
  6. 6In a Dutch oven or large pot, bring about 6 cups of water to a boil.
  7. 7Add tomatillos, chiles, and onion. Cook for about 8 minutes, until slightly softened.
  8. 8Using a slotted spoon, transfer vegetables to a blender along with garlic and cilantro.
  9. 9Blend until smooth.
  10. 10Reserve 1 cup of the green sauce and set aside for finishing.
  11. 11Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  12. 12Add pork in batches, searing until browned on all sides.
  13. 13Return all browned pork to the Dutch oven.
  14. 14Pour the blended green sauce over the pork and stir well.
  15. 15Bring to a gentle boil, then reduce heat to low and cover.
  16. 16Simmer for about 3 hours, stirring occasionally, until the pork is fork-tender.
  17. 17Stir 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 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1.5 lbs tomatillos, husks removed
  • 6 Anaheim green chiles or poblanos
  • 2 jalapeños
  • 2 serrano chiles
  • 1 large white onion
  • 5 garlic cloves
  • 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.

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