The ULTIMATE Chili Verde - Big Bold Flavor!

Ingredients

• 2 pounds Tomatillos (husks removed, sliced in half)
• 3 whole Jalapeño Peppers (stems removed, sliced lengthwise, seeds removed)
• 3 whole Poblano Peppers (stems removed, sliced lengthwise, seeds removed)
• 3 pounds Pork Shoulder (boneless) (lightly trimmed of excess fat, cut into bite‑size cubes)
• 2 tablespoons Ancho Chili Powder (adds smoky depth)
• 1 teaspoon Ground Cumin (freshly ground if possible)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Olive Oil (for searing; vegetable oil works as well)
• 1 medium Onion (peeled and diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Mexican Oregano (crushed)
• 0.5 cup Chicken Stock (low‑sodium; can add more if sauce gets too thick)
• 0.5 cup Fresh Cilantro (chopped)
• 2 tablespoons Lime Juice (juice of about 1 medium lime)

Instructions

1. Prepare Peppers and Tomatillos

   Remove stems from the jalapeños and poblanos, slice each pepper lengthwise, and discard the seeds. Slice the tomatillos in half, keeping the stem side up. Arrange all vegetables skin‑side up on a lightly oiled baking sheet.

   Time: PT10M

2. Broil Vegetables

   Set the oven to broil. Place the baking sheet on the lower rack for tomatillos and the peppers on the upper rack so the peppers char a bit faster. Broil for 12‑15 minutes, until the skins are blackened and puffed.

   Time: PT15M

   Temperature: broil

3. Season the Pork

   Cut the pork shoulder into bite‑size cubes (about 1½‑2 inches). In a large bowl combine the pork with 2 Tbsp ancho powder, 1 tsp ground cumin, salt and pepper. Toss until evenly coated.

   Time: PT5M

4. Sear the Pork

   Heat 2 Tbsp olive oil in the large pot over medium‑high heat. Working in batches, add pork cubes and sear 2‑3 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate.

   Time: PT10M

   Temperature: medium‑high

5. Sauté Onion

   Add a little more oil if needed, then add the diced onion to the same pot. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium

6. Add Garlic and Oregano

   Stir in the minced garlic and 1 Tbsp Mexican oregano. Cook for about 1 minute, just until fragrant.

   Time: PT2M

   Temperature: medium

7. Deglaze with Chicken Stock

   Pour in ½ cup chicken stock, stirring to loosen the caramelized bits stuck to the pot. Let it simmer for 2 minutes.

   Time: PT2M

   Temperature: medium

8. Blend the Verde Sauce

   Transfer the roasted tomatillos, jalapeños, and poblanos (skins removed) to a food processor. Add any accumulated juices and blend until smooth. Set aside.

   Time: PT5M

9. Combine Everything

   Return the seared pork to the pot, pour the blended verde sauce over the meat, and stir to combine. Add additional chicken stock if you prefer a thinner consistency.

   Time: PT5M

   Temperature: medium

10. Simmer the Chili Verde

    Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours, or until the pork is fork‑tender. Check after 1 hour and stir; add a splash of stock if the sauce is drying out.

    Time: PT2H0M

    Temperature: low

11. Finish with Cilantro and Lime

    Stir in ½ cup chopped fresh cilantro and 2 Tbsp lime juice just before serving. Adjust seasoning if needed.

    Time: PT3M

12. Serve

    Ladle the chili verde into bowls. Serve hot with warm tortillas, rice, or crusty bread. Garnish with extra cilantro or a drizzle of crema if desired.

    Time: PT2M

Nutrition Facts

Calories

480

Protein

45 g

Carbohydrates

5 g

Fat

30 g

Fiber

2 g