This pork chili verde simmers browned pork shoulder in a tangy sauce of tomatillos, green chilies, garlic, and cilantro until it turns fork tender. It is a bright, savory stew with a mild kick.
Most of the time is hands off, so you can let the pot bubble while you set the table. Warm tortillas or rice make it a full meal. Leftovers also work well in burritos, tacos, and quesadillas.
Table of Contents
Why This Pork Chili Verde Recipe Works
Pork shoulder has the fat and connective tissue to turn silky during a long simmer. Browning it first adds a deep, savory crust. Those browned bits dissolve into the broth and give the stew its color.
Tomatillos bring a bright tang that cuts through the richness of the meat. Green chilies add a gentle, earthy heat. Their mild flavor lets the tomatillos stand out instead of competing with them.
Lime juice and cilantro stir in at the end, so the sauce stays fresh. The result is lively rather than heavy. A bowl feels bright even after a long simmer.
Ingredients for Pork Chili Verde
- 2 pounds boneless pork shoulder, cut into 1 inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound tomatillos, husked, rinsed, and chopped
- 2 cans (4 ounces each) diced green chilies
- 2 cups low sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
Pork shoulder. Boneless shoulder, also called Boston butt, stays juicy through a long simmer, unlike lean loin.
Tomatillos. Rinse off the sticky husk film, then chop them so they break down into a tangy sauce.
Green chilies. Mild canned chilies give gentle heat, and a diced jalapeno adds more.
Chicken broth. Low sodium broth keeps the sauce balanced as it reduces.
Cilantro and lime. Add them at the end, so their fresh flavor lifts the stew.
How to Make Pork Chili Verde
1. Season the pork Pat the pork dry and toss it with the salt, pepper, and cumin.
2. Brown in batches Heat the oil in a large pot over medium high heat and brown the pork in batches for 4 to 5 minutes per batch, then set it aside.
3. Soften the onion Cook the onion in the same pot for 4 to 5 minutes, then add the garlic for 1 minute.
4. Add the tomatillos Stir in the tomatillos and chilies and scrape up the browned bits.
5. Simmer Return the pork, add the broth, and simmer uncovered on low for 1 1/2 to 2 hours until fork tender.
6. Finish Stir in the cilantro and lime juice and taste for salt.
How to Serve Pork Chili Verde
Spoon the stew over rice or into warm tortillas, and top with cilantro, onions, and sour cream. Cilantro lime rice soaks up the sauce, and homemade corn salsa adds fresh crunch. White queso dip and creamy buttermilk coleslaw round out a casual spread.
How to Store and Reheat Pork Chili Verde
Cool the stew within two hours and refrigerate in airtight containers for 3 to 4 days. Freeze for up to 3 months and thaw overnight in the refrigerator. Reheat on the stove to 165 degrees F, adding broth if the sauce thickens.
Tips and Variations for Pork Chili Verde
Pat the pork dry. Dry cubes brown better, so blot them with paper towels before seasoning. Wet meat steams in the pan and turns gray instead of golden.
Do not crowd the pot. Browning in batches keeps the pork from steaming and builds flavor. Leave a little space between the cubes so they can sear.
Check the pork. Pork is safe at 145 degrees F, but shoulder turns tender closer to 195 degrees F.
Wear gloves. Wear gloves when cutting fresh chilies and avoid touching your eyes.
Adjust the thickness. Simmer uncovered to thicken or add broth a splash at a time. The sauce should coat the meat without turning pasty.
Broil the tomatillos. Roasting them under the broiler first adds a smoky depth. Broil them on a sheet pan for 5 minutes per side until lightly charred.
Flag the allergens. Check the broth and canned chilies for additives, and watch for milk in toppings like sour cream and queso.
Check trusted guidance. For general safe handling of pork and leftovers, see the FDA safe food handling guidance before you start.
Frequently Asked Questions About Pork Chili Verde
What cut of pork works for pork chili verde?
Boneless pork shoulder works well because its fat keeps the meat juicy. Loin dries out more easily.
Can I make pork chili verde in a slow cooker?
Yes, brown the pork first, then cook everything on low for 8 hours. Add the cilantro and lime at the end.
How spicy is pork chili verde?
It is mild with canned chilies. Add a jalapeno or serrano for more heat.
Can I use canned tomatillos?
Yes, drain them and use about 2 cups. They are softer, so reduce the simmer by 10 minutes.
What should I serve it with?
Rice, warm tortillas, or beans all work. A scoop of sour cream cools the heat.
Pork Chili Verde
Equipment
- large heavy pot or Dutch oven
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb boneless pork shoulder cut into 1 inch cubes
- 1 tbsp vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1 lb tomatillos husked, rinsed, and chopped
- 8 oz diced green chilies two 4 ounce cans
- 2 cup low sodium chicken broth
- 2 tsp ground cumin
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup fresh cilantro chopped
- 2 tbsp lime juice
Instructions
Cooking
- Brown the pork. Season the pork with the salt, pepper, and cumin, then brown it in the oil in batches over medium high heat, 4 to 5 minutes per batch, until deeply golden.
- Soften the onion. Cook the onion in the same pot for 4 to 5 minutes, then add the garlic for 1 minute, until fragrant.
- Simmer. Add the tomatillos, chilies, pork, and broth, then simmer uncovered on low for 1 1/2 to 2 hours, until the pork is fork tender.
- Finish. Stir in the cilantro and lime juice and taste for salt before serving hot.
