Description
Savor Mexican culinary magic with our irresistible chili verde recipe, where tender pork slow-simmers in a tangy green sauce. Hearty and authentic, this dish brings bold southwestern flavors straight to your dinner table, promising a memorable meal you’ll crave again and again.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) boneless pork shoulder, cubed
Verde Sauce Ingredients:
- 2 pounds (907 grams) tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and sliced in half lengthwise
- 3–4 jalapeno peppers, stemmed and sliced in half lengthwise
Seasonings and Additional Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons ancho chili powder
- 1 teaspoon cumin
- Salt and pepper
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon Mexican oregano
- 1/2 cup (120 milliliters) chicken stock
- 1/2 cup chopped cilantro
- Juice from 1 large lime
Instructions
- Prepare the roasting setup by heating the oven to 425F (220C), creating an ideal environment for charring tomatillos, poblano and jalapeno peppers on a baking sheet until their skins develop a deep, smoky exterior, approximately 15-20 minutes.
- Transform the roasted vegetables into a silky, vibrant sauce by blending them thoroughly until achieving a completely smooth consistency, then reserve for later integration.
- Create a flavor foundation by seasoning the pork with ancho chili powder, cumin, salt, and pepper, then sear the meat in heated olive oil over medium temperature, developing a rich golden-brown crust on all surfaces.
- Enhance the meat’s aromatic profile by introducing finely chopped onions and minced garlic into the pot, gently sautéing until they become translucent and release their fragrant essence.
- Construct the dish’s complex flavor layers by combining the previously prepared verde sauce and chicken stock, incorporating Mexican oregano, then bringing the mixture to a robust boil before reducing to a gentle simmer.
- Allow the pork to tenderize and absorb surrounding flavors during a prolonged cooking process, maintaining a covered pot for 1.5 to 2 hours until the meat reaches a melt-in-your-mouth tenderness.
- Elevate the final presentation by stirring in freshly chopped cilantro and a bright splash of lime juice, conducting a final seasoning assessment to balance the dish’s intricate flavor profile.
Notes
- Roasting vegetables intensifies their flavor, creating a deeper, smokier base for the chili verde sauce.
- Wear gloves when handling hot peppers to prevent skin irritation from capsaicin oils.
- Choose a fatty cut of pork like pork shoulder or butt for maximum tenderness and rich flavor.
- For a lighter version, swap pork with chicken thighs or turkey, maintaining the recipe’s signature verde sauce profile.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 85 mg