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Mexican Pork Chili (Chile Verde)
Mexican Pork Chili (Chile Verde)
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
285 minutes
Slow cooked Mexican pork chili in the oven for tender, flavorful meat.
Ingredients:
  • 1.5 pounds fresh tomatillos, or more to taste, husks removed
  • 3 serrano peppers
  • 4 cloves garlic, peeled
  • 1 tablespoon olive oil
  • 3 tablespoons lard
  • 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes
  • 2 teaspoons garlic salt
  • 0.5 teaspoon ground black pepper
  • 1 medium yellow onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 0.5 cup red wine
  • 1 cup low-sodium chicken stock
  • 0.33333334326744 cup chopped fresh cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • In a bowl, mix tomatillos, serrano peppers, and garlic. Drizzle with olive oil and toss until evenly coated. Spread the mixture onto a baking sheet.
  • Roast the vegetables in the preheated oven for about 30 minutes until tender. Let them cool slightly, then transfer them to a food processor and puree until smooth. Lower the oven temperature to 275 degrees F (135 degrees C).
  • As vegetables roast, warm lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Season pork with garlic salt and pepper, then brown in batches for about 7 minutes each. Transfer each batch to a plate using a slotted spoon. Reserve 2 tablespoons of pan drippings, discarding the rest.
  • - Saute onion and bell pepper in the pot until translucent, about 5 minutes. - Deglaze the pan with wine, scraping off the flavorful browned bits with a wooden spoon. - Add browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt, stir to combine.
  • Roast the pork in the oven until tender, for 3 1/2 to 4 hours. Let it rest, covered, for 15 minutes before serving.

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