Name: Chili Verde Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: For the Verde Sauce: 2 pounds tomatillos, husked and rinsed; 2 poblano peppers, stemmed and sliced in half lengthwise; 3-4 jalapeno peppers, stemmed and sliced in half lengthwise; For the Chili: 2 tablespoons olive oil; 3 pounds boneless pork shoulder, cubed into bite-sized pieces; 2 tablespoons ancho chili powder (optional); 1 teaspoon cumin (optional); Salt and pepper, to taste; 1 large onion, chopped (white or yellow); 4 cloves garlic, chopped; 1 tablespoon Mexican oregano; ½ - 1 cup chicken stock; ½ cup chopped cilantro; Juice from 1 large lime; For Serving: Extra limes, sliced; Jalapeno peppers, sliced; Fresh chopped cilantro; Crumbly white cheese; Spicy chili flakes

Chili Verde Recipe

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This Chili Verde recipe features succulent pork simmered in a vibrant verde sauce made from tomatillos, poblano, and jalapeno peppers. Enhanced with Mexican oregano, lime juice, and cilantro, this dish is perfect for a hearty, flavorful meal. Serve with extra limes, fresh cilantro, and crumbly cheese for an authentic touch.

Author: Emilia
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Mexican
Diet: Gluten Free

Ingredients

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For the Verde Sauce:
- 2 pounds tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and sliced in half lengthwise
- 3-4 jalapeno peppers, stemmed and sliced in half lengthwise
For the Chili:
- 2 tablespoons olive oil
- 3 pounds boneless pork shoulder, cubed into bite-sized pieces
- 2 tablespoons ancho chili powder (optional)
- 1 teaspoon cumin (optional)
- Salt and pepper, to taste
- 1 large onion, chopped (white or yellow)
- 4 cloves garlic, chopped
- 1 tablespoon Mexican oregano
- ½ - 1 cup chicken stock
- ½ cup chopped cilantro
- Juice from 1 large lime
For Serving:
- Extra limes, sliced
- Jalapeno peppers, sliced
- Fresh chopped cilantro
- Crumbly white cheese
- Spicy chili flakes

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Instructions

Preheat the oven to 400°F (200°C).
Roast tomatillos, poblano, and jalapeno peppers on a baking sheet for 20 minutes until lightly charred.
Blend roasted vegetables into a smooth verde sauce.
Heat olive oil in a large pot over medium heat. Brown the pork shoulder cubes on all sides.
Add chopped onion and garlic to the pot, sautéing until soft.
Stir in optional chili powder, cumin, and Mexican oregano.
Pour in the verde sauce, chicken stock, and lime juice. Bring to a simmer.
Reduce heat, cover, and let simmer for 2-3 hours until pork is tender.
Stir in chopped cilantro before serving.
Serve with extra limes, jalapenos, fresh cilantro, crumbly cheese, and chili flakes.

Notes

For added heat, increase the number of jalapenos or add extra chili flakes to taste.
This dish pairs well with rice, tortillas, or a side of beans.

Nutrition

Serving Size: 1 serving
Calories: 420kcal
Sugar: 4g
Sodium: 600mg

Find it online: https://emiliarecipes.com/chili-verde-recipe/