Chili Verde

This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.

Prep Time 15 mins | Cook Time 2 hrs 30 mins | Total Time 2 hrs 45 mins | Servings: 8

• 2 pounds tomatillos husked and rinsed
• 2 poblano peppers stemmed and sliced in half lengthwise
• 3-4 jalapeno peppers stemmed and sliced in half lengthwise

• 2 tablespoons olive oil
• 3 pound boneless pork shoulder cubed (do bite sized cubes)
• 2 tablespoon ancho chili powder optional
• 1 teaspoon cumin optional
• Salt and pepper to taste
• 1 large onion chopped (white or yellow)
• 4 cloves garlic chopped
• 1 tablespoon Mexican oregano
• ½ - 1 cup chicken stock
• ½ cup chopped cilantro
• Juice from 1 large lime

• Extra limes sliced
• jalapeno peppers
• fresh chopped cilantro
• cotija cheese
• spicy chili flakes

1. Make your verde sauce first. Preheat your oven to broil.
2. Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
3. Place the peppers on a separate lightly oiled baking sheet skin sides up.
4. Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
5. Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you’d like, but I leave them on.
6. Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.

1. Heat a large pot to medium heat and add the olive oil.
2. Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2 on each side, until each side is nicely browned, stirring here and there.
3. Add the onions and stir. Cook them down about 5 minutes to soften.
4. Stir in the garlic and Mexican oregano and cook another minute.
5. Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
6. Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
7. Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes

Heat Factor: Mild-Medium. You’ll get some spicy heat from the jalapenos, but not a lot. Try adding in a few serrano peppers for some added heat, or bring in spicier chili powders and flakes. Hot sauce is a nice addition as well.

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