Chili Verde Recipe Pork: The Ultimate Flavor Fiesta!

Craving a dish that’s both comforting and bursting with vibrant flavors? Look no further than this incredible Chili Verde Pork recipe! Imagine tender, juicy pork simmering in a tangy, slightly spicy, and utterly addictive green sauce. This isn’t your average chili; it’s a culinary adventure that will transport your taste buds straight to Mexico. Perfect for a weeknight dinner or a weekend gathering, this recipe is surprisingly easy to make and guaranteed to impress. Get ready to experience a flavor explosion that will leave you wanting more!

Why This Recipe Works

This Chili Verde Pork recipe stands out for several key reasons:

• Tender Pork: We use pork shoulder (also known as pork butt) because it’s a tough cut of meat that becomes incredibly tender and flavorful when slow-cooked. The long cooking time breaks down the connective tissue, resulting in melt-in-your-mouth pork.
• Authentic Flavor: The combination of roasted tomatillos, poblano peppers, and jalapenos creates a complex and nuanced green sauce that’s both tangy and spicy. Roasting the vegetables deepens their flavor and adds a subtle smoky note.
• Simple Ingredients: While the flavor is complex, the ingredient list is surprisingly straightforward. You likely have many of these ingredients in your pantry already.
• Versatile: Chili Verde Pork is incredibly versatile. Serve it in bowls with your favorite toppings, use it as a filling for tacos or burritos, or spoon it over rice or potatoes. The possibilities are endless!
• Make-Ahead Friendly: This recipe is perfect for making ahead of time. In fact, the flavor often improves after a day or two in the refrigerator.

Ingredients

• Pork Shoulder (Pork Butt): 3 pounds, cut into 1-inch cubes
• Tomatillos: 1 1/2 pounds, husks removed and washed
• Poblano Peppers: 2 medium
• Jalapenos: 2-3, depending on desired spice level (remove seeds for less heat)
• Yellow Onion: 1 medium, roughly chopped
• Garlic: 4 cloves, minced
• Chicken Broth: 4 cups
• Cilantro: 1/2 cup, roughly chopped
• Lime Juice: 2 tablespoons
• Dried Oregano: 1 teaspoon
• Ground Cumin: 1 teaspoon
• Salt: To taste
• Black Pepper: To taste
• Olive Oil: 2 tablespoons

Instructions

1. Roast the Vegetables: Preheat your oven to 400°F (200°C). Spread the tomatillos, poblano peppers, and jalapenos on a baking sheet. Roast for 20-25 minutes, or until the tomatillos are soft and slightly browned and the peppers are blistered. Let cool slightly.
2. Prepare the Peppers: Once the peppers are cool enough to handle, remove the skins, seeds, and stems. This step is optional, but it will result in a smoother sauce. You can skip it for a more rustic texture.
3. Blend the Sauce: In a blender or food processor, combine the roasted tomatillos, poblano peppers, jalapenos, onion, garlic, cilantro, and lime juice. Blend until smooth.
4. Sear the Pork: Season the pork cubes generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork on all sides until browned. This step is crucial for developing flavor. Don’t overcrowd the pot; sear in batches to ensure proper browning.
5. Combine and Simmer: Pour the blended tomatillo sauce over the seared pork. Add the chicken broth, dried oregano, and ground cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the pork is very tender and easily shreds with a fork.
6. Shred the Pork: Once the pork is cooked, remove it from the pot and shred it with two forks.
7. Thicken the Sauce (Optional): If the sauce is too thin, you can simmer it uncovered for 15-20 minutes to reduce it to your desired consistency.
8. Return Pork to Sauce: Return the shredded pork to the pot and stir to combine with the sauce.
9. Season to Taste: Taste and adjust seasoning with salt and pepper as needed.
10. Serve: Serve hot with your favorite toppings, such as chopped onions, cilantro, sour cream, avocado, and lime wedges. Enjoy!

Tips for Success

• Don’t Skip the Roasting: Roasting the tomatillos and peppers is essential for developing the rich, complex flavor of the chili verde.
• Sear the Pork Properly: Searing the pork adds depth of flavor and helps to create a beautiful crust. Don’t overcrowd the pot, and make sure the oil is hot before adding the pork.
• Adjust the Spice Level: The amount of jalapenos you use will determine the spiciness of the chili verde. Start with 2 jalapenos and add more to taste. Remember to remove the seeds for less heat.
• Use Fresh Ingredients: Fresh tomatillos, cilantro, and lime juice will make a big difference in the flavor of the chili verde.
• Be Patient: The longer the pork simmers, the more tender and flavorful it will become. Don’t rush the cooking process.
• Salt is Key: Don’t be afraid to season generously with salt. Salt enhances the flavors of all the other ingredients.

Storage Instructions

Refrigerate: Leftover Chili Verde Pork can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freeze: For longer storage, Chili Verde Pork can be frozen in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat Chili Verde Pork on the stovetop over medium heat, or in the microwave. Add a splash of chicken broth or water if the sauce becomes too thick.

FAQ

Can I use a different cut of pork?

While pork shoulder is the best choice for this recipe, you can also use pork loin or pork tenderloin. However, these cuts are leaner and may not become as tender as pork shoulder. If using pork loin or tenderloin, reduce the cooking time accordingly.

Can I make this in a slow cooker?

Yes! Sear the pork as instructed, then transfer it to a slow cooker. Add the tomatillo sauce, chicken broth, oregano, and cumin. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender. Shred the pork and return it to the slow cooker to combine with the sauce.

Can I make this vegetarian?

While this recipe is specifically for pork, you can adapt it to be vegetarian by substituting the pork with mushrooms or jackfruit. Simply follow the same instructions, but omit the pork and add the mushrooms or jackfruit to the sauce during the simmering process.

What are good toppings for chili verde pork?

The possibilities are endless! Some popular toppings include chopped onions, cilantro, sour cream, avocado, lime wedges, shredded cheese, and pickled jalapenos.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth.

Conclusion

This Chili Verde Pork recipe is a guaranteed crowd-pleaser. With its tender, flavorful pork and vibrant green sauce, it’s a dish that’s both comforting and exciting. Whether you’re serving it in bowls, using it as a filling for tacos, or spooning it over rice, this recipe is sure to become a new favorite. So, gather your ingredients, fire up your stove, and get ready to experience the ultimate flavor fiesta! Don’t forget to share your creations and tag us in your photos – we can’t wait to see your delicious Chili Verde Pork!