Authentic Chili Verde (Print version)
Fall-apart pork slow-cooked in a smoky, tangy green sauce of charred tomatillos, poblanos, and jalapeños. A true Mexican classic done right.
# Ingredients:
For the green sauce
01 -
2 lbs (900 g) tomatillos, husks removed and rinsed
02 -
2 poblano peppers, halved lengthwise and seeded
03 -
2 jalapeño peppers, halved lengthwise and seeded
04 -
1 large white onion, cut into 8 wedges
05 -
4 cloves garlic, unpeeled
06 -
1 cup cilantro, loosely packed
For the stew
07 -
3 lbs (1.35 kg) pork shoulder, cut into 1-inch (2.5 cm) cubes
08 -
Salt and black pepper to taste
09 -
2 tablespoons oil or bacon grease
10 -
2 cups (480 ml) low-sodium chicken broth
11 -
1 teaspoon cumin seeds, toasted and ground
12 -
1 teaspoon dried Mexican oregano
13 -
1/4 cup cilantro, chopped (for finishing)
14 -
Juice of 1/2 lime
# Instructions:
01 -
Heat your oven broiler to high. Place tomatillos, onion wedges, and unpeeled garlic on a foil-lined baking sheet. Lay poblano and jalapeño halves cut side down. Broil 6 to 8 minutes until skins are blistered and blackened in spots. Peel the garlic once it cools slightly.
02 -
Transfer all charred vegetables and their juices to a blender. Add 1 cup of cilantro. Blend until smooth and set aside.
03 -
Pat pork cubes dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown in uncrowded batches, 3 to 4 minutes per batch, until well-seared on all sides. Remove to a plate.
04 -
Pour the green sauce into the Dutch oven, scraping up browned bits. Stir in chicken broth, cumin, and oregano. Return all browned pork and bring to a boil.
05 -
Reduce heat to the lowest setting, cover, and simmer for 2 to 3 hours, stirring every 30 minutes, until the pork falls apart easily. Remove the lid for the last 20 minutes to thicken the sauce if desired.
06 -
Taste and adjust salt. Stir in lime juice and chopped cilantro. Serve hot with warm tortillas.
# Good to know:
01 -
Tastes even better the next day after the pork absorbs more of the sauce.
02 -
Slow cooker: cook on low 8 to 10 hours or high 4 to 5 hours after step 4.