Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili

Ingredients

• 2 lb Pork Shoulder (boneless, cut into 1‑2 inch cubes)
• 2 Tbsp Vegetable Oil (for browning)
• 1 large Onion (diced)
• 2 tsp Salt (divided, plus to taste)
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/4 tsp Cayenne Pepper (or to taste)
• 10 Tomatillos (husks removed, rinsed, quartered)
• 3 cloves Garlic (peeled)
• 1 Jalapeño Pepper (seeded if less heat desired, roughly chopped)
• 1 Poblano Pepper (roasted, peeled, seeded, roughly chopped)
• 1/4 cup Cilantro (handful, loosely packed, optional)
• 4 cup Chicken Broth (low‑sodium; can substitute water)
• 1 Bay Leaf
• 1.5 lb Yukon Gold Potatoes (peeled, quartered)
• 1/2 tsp Black Pepper (freshly ground)
• 1/2 cup Sour Cream (for garnish)
• 1/4 cup Pickled Red Onions (store‑bought or quick‑pickled)

Instructions

1. Cube the Pork

   Pat the pork shoulder dry, then cut into 1‑ to 2‑inch cubes so they brown quickly and stay juicy.

   Time: PT5M

2. Brown the Pork

   Heat 2 Tbsp vegetable oil in a large Dutch oven over high heat. Add all pork cubes in a single layer, let sit untouched for 4‑5 minutes, then turn and sear the other side another 4‑5 minutes until browned.

   Time: PT10M

3. Sauté Onion

   Reduce heat to medium, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes translucent, about 4 minutes.

   Time: PT4M

4. Toast the Spices

   Stir in 1 tsp dried oregano, 1 tsp ground cumin, ½ tsp ground coriander, and ¼ tsp cayenne. Cook for 2 minutes to awaken the aromatics.

   Time: PT2M

5. Prep the Tomatillo Sauce

   Remove the papery husks from the tomatillos, rinse under cold water, and quarter them. Peel, seed, and roughly chop the jalapeño and poblano. Place tomatillos, garlic, jalapeño, poblano, cilantro, and 2 cups chicken broth in a blender.

   Time: PT5M

6. Blend the Sauce

   Pulse the blender a few times, then blend continuously until the mixture is completely smooth and fine.

   Time: PT5M

7. Combine Sauce and Simmer

   Pour the blended sauce into the pot with the pork and onions. Add the remaining 2 cups chicken broth, a pinch of salt, and the bay leaf. Increase heat to high and bring to a rolling boil, then reduce to low.

   Time: PT5M

8. First Simmer

   Maintain a gentle simmer, stirring occasionally, for 1 hour. Skim any fat that rises to the surface if desired.

   Time: PT1H

9. Add Potatoes

   While the stew simmers, peel and quarter the Yukon Gold potatoes. Add them to the pot, season with additional salt and freshly ground black pepper, and stir. If the stew looks dry, add a splash more broth.

   Time: PT5M

10. Second Simmer

    Continue to simmer gently for 45‑60 minutes, or until the pork and potatoes are fork‑tender.

    Time: PT50M

11. Finish and Serve

    Remove the bay leaf, ladle the stew into bowls, and garnish each serving with a dollop of sour cream, a spoonful of pickled red onions, and torn cilantro.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt, Pork Loin (will be less fatty)
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Onion: Yellow onion, White onion
• Instead of Salt: Kosher salt, Sea salt
• Instead of Dried Oregano: Fresh oregano (1 tbsp)
• Instead of Ground Cumin: Cumin seeds (toasted and ground)
• Instead of Ground Coriander: Coriander seeds (toasted and ground)
• Instead of Cayenne Pepper: Red pepper flakes, Chipotle powder (less heat)
• Instead of Tomatillos: Green tomatoes (different flavor)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Jalapeño Pepper: Serrano pepper, Fresh green chile
• Instead of Poblano Pepper: Anaheim pepper, Green bell pepper (milder)
• Instead of Cilantro: Parsley (different flavor)
• Instead of Chicken Broth: Vegetable broth, Water with extra salt
• Instead of Bay Leaf: Dried thyme (1/2 tsp)
• Instead of Yukon Gold Potatoes: Russet potatoes, Red potatoes
• Instead of Black Pepper: White pepper
• Instead of Sour Cream: Greek yogurt, Mexican crema
• Instead of Pickled Red Onions: Fresh red onion slices, Pickled jalapeños

Equipment Needed

• Large Dutch Oven or Heavy Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon or Heat‑Resistant Spatula
• Blender
• Measuring Cups and Spoons
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Browning the pork cubes for flavor
• Blending the tomatillo sauce to a smooth consistency
• Maintaining a gentle simmer for the full hour before adding potatoes
• Cooking potatoes until fork‑tender without over‑cooking

Chef Tips from the Video

• Pat the pork dry before browning for maximum caramelization.
• If you like extra smoky flavor, roast the tomatillos under a broiler before blending.
• Skim excess fat during the first hour of simmering for a cleaner broth.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Blend the tomatillo sauce up to 2 days ahead and refrigerate.
• The stew reheats well; store leftovers and reheat gently on the stove.

Frequently Asked Questions