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Pork Chili Verde (Green Pork Chili)
Pork Chili Verde (Green Pork Chili)
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Tender pork simmered in spicy tomatillo sauce - a comforting family favorite!
Ingredients:
  • 2 tablespoons vegetable oil
  • 2 pounds boneless pork shoulder, cut into 2-inch pieces
  • 1 yellow onion, diced
  • 2 teaspoons kosher salt, or to taste, divided
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 0.25 teaspoon cayenne pepper
  • 10 fresh tomatillos
  • 3 jalapeno chile peppers, seeded
  • 1 poblano chile pepper, seeded
  • 6 cloves peeled garlic
  • 0.5 cup packed cilantro leaves
  • 2.5 cups chicken stock, or as needed
  • 1 bay leaf
  • 1.5 pounds Yukon Gold potatoes, quartered
  • freshly ground black pepper
  • 0.25 cup sour cream
  • pickled red onions (optional)
  • 1 tablespoon chopped fresh cilantro
Instructions:
  • In a hot pot, sear pork cubes until browned on both sides, about 4-5 minutes. Stir in onions and salt until onions are translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook until fragrant, about 2 minutes. Lower the heat.
  • Quarter the tomatillos and combine them in a blender with chili peppers, garlic, cilantro, and chicken stock. Pulse and blend until smooth, about 30 seconds.
  • Combine the sauce with the pork, mixing well. Sprinkle in 1 teaspoon of kosher salt and add the bay leaf. Turn up the heat to high and bring the mixture to a boil. Lower the heat to maintain a gentle simmer for around 1 hour. Toss in the potatoes, the remaining 1/2 teaspoon of kosher salt, and some black pepper. If the potatoes are not covered by the liquid, pour in more broth. Simmer until the pork and potatoes are tender, which should take around 45 minutes to 1 hour.
  • Top each serving with a dollop of sour cream, pickled red onions, and fresh cilantro for a burst of flavor and color.

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