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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:

  • Volume: you can feed a whole group at one meal or yourself for several days.

  • Value: pork shoulder is an incredible value when compared to pork chops or steak.

  • Convenience: the prep is simple and most of the work is done by the slow cooking.

  • 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




  • lbs boneless pork shoulder cut into 1-inch cubes
  • lbs tomatillo husked and rinsed
  • cup onion quartered
  • poblano pepper
  • jalapeno
  • tbsp lime juice
  • tbsp avocado oil
  • tbsp cumin toasted
  • Cilantro, avocado, and lime wedges for garnish
  • Salt and pepper to taste




  1. Preheat broiler to high.
  2. Toss tomatillos, onion, poblano, and jalapeno with 1 tbsp of oil. Season with salt and pepper, then place on a baking sheet.
  3. Broil on high for 10 minutes, turning halfway through, or until vegetables are starting to soften and take on color.
  4. Place vegetables, lime juice, and cumin in blender and process until smooth. Reserve sauce.
  5. Heat a large dutch oven or heavy bottomed pot on medium-high.
  6. 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.)
  7. When pork is brown, add sauce to pot and scrape the browned bits that have accumulated on the bottom with a wooden spoon.
  8. 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.)
  9. Serve in individual bowls. Garnish with diced avocado and cilantro, with lime wedges on the side.


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