Pork Chili Verde Recipe
This pork chili verde is simply an out-of-the-park home run. It has so many things going for it: Volume, value, convenience, & taste.
This pork chili verde is simply an out-of-the-park home run. It has so many things going for it:
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Volume: you can feed a whole group at one meal or yourself for several days.
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Value: pork shoulder is an incredible value when compared to pork chops or steak.
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Convenience: the prep is simple and most of the work is done by the slow cooking.
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Taste: three different flavor boosters make this dish delicious.
So, what boosts the flavor in this chili verde? First, you build a slightly smoky flavor by roasting the vegetables underneath a broiler. Second, you caramelize the meat by browning it on all sides. Finally, you make the pork tender and juicy by simmering everything together.
All these elements meld into a wonderful pork chili verde dish that you're sure enjoy.
Recipe Notes: Serves 8. Paleo-friendly; or add rice, beans, or warm corn tortillas
Prep Time: 25 min / Cook Time: 90 min / Total Time: 1 hr 30 min
PORK CHILI VERDE
INGREDIENTS
- 3 lbs boneless pork shoulder cut into 1-inch cubes
- 2 lbs tomatillo husked and rinsed
- 1 cup onion quartered
- 1 poblano pepper
- 1 jalapeno
- 3 tbsp lime juice
- 2 tbsp avocado oil
- 1 tbsp cumin toasted
- Cilantro, avocado, and lime wedges for garnish
- Salt and pepper to taste
INSTRUCTIONS
- Preheat broiler to high.
- Toss tomatillos, onion, poblano, and jalapeno with 1 tbsp of oil. Season with salt and pepper, then place on a baking sheet.
- Broil on high for 10 minutes, turning halfway through, or until vegetables are starting to soften and take on color.
- Place vegetables, lime juice, and cumin in blender and process until smooth. Reserve sauce.
- Heat a large dutch oven or heavy bottomed pot on medium-high.
- Add oil, then pork. Season with salt and pepper. Brown pork on all sides. (You may have to work in batches to avoid crowding the pot.)
- When pork is brown, add sauce to pot and scrape the browned bits that have accumulated on the bottom with a wooden spoon.
- Turn down to a simmer and cook, stirring occasionally, for one hour or until pork is tender. (The sauce may become too thick and you will need to thin it out with a little water or chicken stock.)
- Serve in individual bowls. Garnish with diced avocado and cilantro, with lime wedges on the side.
Written By: Carter Lewis
