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Pulled Pork Chili Verde
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
205 minutes
Green roasted garlic, pepper, and tomatillo pulled pork chili with creamy coconut milk.
Ingredients:
  • 1 head garlic
  • 0.25 cup olive oil, divided, or as needed
  • 2.5 pounds fresh tomatillos, husks removed
  • 4 large green bell peppers, halved and seeded, or more to taste
  • 4 Anaheim chile peppers, halved and seeded, or more to taste
  • 3 jalapeno peppers, halved and seeded
  • 3 sweet banana peppers, halved and seeded
  • 2 onions, chopped
  • 3 ribs celery, chopped, or more to taste
  • 3 pounds shredded, fully cooked pork shoulder
  • 1 bunch cilantro, chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 dash ground cinnamon
  • 1 dash ground nutmeg
  • 1 pinch salt and ground black pepper to taste
  • 2 cups chicken stock, divided, or more to taste
  • 1 (14 ounce) can coconut milk
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Trim the top off the garlic head by 1/4 inch to reveal the cloves. Gently brush the exposed cloves with a touch of olive oil and wrap the head in aluminum foil before setting it on a baking sheet.
  • Bake in a preheated oven for about 45 minutes until the cloves are tender and golden brown. Allow the garlic to cool for about 15 minutes until it can be easily handled. Squeeze out the cloves and chop.
  • Preheat the broiler in your oven and prepare a baking sheet by lining it with aluminum foil.
  • Arrange the tomatillos and a variety of peppers cut-sides down on a lined baking sheet.
  • Place tomatillos and peppers under the broiler until their skins have blackened and blistered, for 5 to 8 minutes. Transfer them to a bowl, cover tightly with plastic wrap, and let them steam for about 10 minutes to loosen the skins. Remove and discard the skins before using.
  • Blend the peeled tomatillos and peppers until smooth to create a flavorful green sauce.
  • In a large pot over medium heat, heat olive oil until shimmering. Sauté onions and celery until onions are translucent, about 5 minutes. Stir in chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Add 1 cup of chicken stock and bring to a simmer.
  • Combine green sauce mixture with coconut milk in pot. Bring to boil, then simmer until chili thickens, about 30 minutes. Stir in chicken stock and cook until chili reaches desired consistency, for 30 to 90 minutes.

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