Description
Spicy Mexican chili verde delivers a rich, hearty symphony of tender pork simmered in zesty green sauce. Fragrant cilantro and roasted peppers dance through this comforting dish, inviting you to savor authentic southwestern flavors.
Ingredients
Scale
Main Ingredients (Meat and Peppers):
- 3 pounds boneless pork shoulder, cubed into bite-sized pieces
- 2 poblano peppers, stemmed and sliced in half lengthwise
- 3–4 jalapeno peppers, stemmed and sliced in half lengthwise
Sauce Ingredients:
- 2 pounds tomatillos, husked and rinsed
- 1 large onion, chopped (white or yellow)
- 4 cloves garlic, chopped
- 12 cup chopped cilantro
- 1 juice from 1 large lime
Seasonings and Liquids:
- 2 tablespoons olive oil
- 2 tablespoons ancho chili powder (optional)
- 1 teaspoon cumin (optional)
- Salt and pepper, to taste
- 1 tablespoon Mexican oregano
- 1/2 – 1 cup chicken stock
Garnishes:
- Extra limes, sliced
- Jalapeno peppers, sliced
- Fresh chopped cilantro
- Crumbly white cheese
- Spicy chili flakes
Instructions
- Warm the oven to a robust 400°F (200°C), preparing for vegetable transformation.
- Arrange tomatillos, poblano, and jalapeño peppers on a baking sheet, roasting until edges blacken and vegetables soften, approximately 20 minutes.
- Transfer roasted vegetables to a blender, transforming them into a vibrant, smooth verde sauce with robust, smoky undertones.
- Select a substantial pot and drizzle olive oil, heating over medium flame until shimmering.
- Carefully introduce pork shoulder cubes, searing each side to develop a rich, golden-brown crust that seals in magnificent flavor.
- Incorporate finely diced onions and minced garlic, allowing them to dance and soften, releasing their aromatic essence.
- Sprinkle chili powder, cumin, and Mexican oregano, creating a complex spice profile that elevates the dish’s depth.
- Gently cascade verde sauce, chicken stock, and a splash of lime juice into the pot, stirring to marry the ingredients.
- Reduce heat, cover the pot, and allow the mixture to gently simmer for 2-3 hours, transforming the pork into meltingly tender morsels.
- In the final moments, fold in freshly chopped cilantro for a burst of bright, herbal freshness.
- Present the chili verde adorned with additional lime wedges, sliced jalapeños, scattered cilantro, crumbly cheese, and a dusting of chili flakes.
Notes
- Roasting vegetables intensifies their smoky flavor and caramelizes natural sugars, enhancing the overall depth of the verde sauce.
- Select a fatty cut of pork shoulder for maximum tenderness and rich, succulent meat that falls apart during slow cooking.
- Adjust spice levels by controlling the number of jalapeno peppers or removing seeds for a milder version suitable for sensitive palates.
- Substitute pork with chicken or jackfruit for alternative protein options that work well with the bright, tangy verde sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg