Description
A delicious and authentic recipe for Pork Green Chili, also known as Chile Verde, featuring tender pork shoulder simmered with tomatillos and spices.
Ingredients
Scale
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and chopped
- 1 pound tomatillos, husked and quartered
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes and season with salt and pepper. Brown the pork on all sides, about 5-7 minutes. Remove the pork and set aside.
- In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and chopped jalapeños, cooking for an additional 1-2 minutes until fragrant.
- Add the quartered tomatillos to the pot and cook for another 5 minutes, stirring occasionally.
- Return the browned pork to the pot. Pour in the chicken broth, and add the ground cumin and dried oregano. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the pork is tender and easily shredded with a fork.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with chopped cilantro and lime wedges on the side.
Notes
- For a spicier version, leave some seeds in the jalapeños or add a serrano pepper.
- Serve with warm tortillas or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg