Pork Chili Verde
Tender pork shoulder simmered with tomatillos, green chilies, and cilantro in a tangy green sauce.
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.
Notes
Substitutions: Use boneless chicken thighs in place of pork and reduce the simmer to 40 minutes.
Tips: Brown the pork in batches for better flavor. Toppings are not included in the nutrition numbers.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.