This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don’t brown the meat, but I think doing so always adds extra flavor, so I usually do it.
Pork Chili Verde (Green Pork Chili)
Ingredients
- 2 tablespoons vegetable oil
- 2 pounds boneless pork shoulder cut into 2-inch pieces
- 1 yellow onion diced
- 2 teaspoons kosher salt or to taste, divided
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 10 fresh tomatillos removed from husks and rinsed
- 3 jalapeño chile peppers seeded
- 1 poblano chile pepper seeded
- 6 cloves peeled garlic
- ½ cup packed cilantro leaves
- 2 ½ cups chicken stock or as needed
- 1 bay leaf
- 1 ½ pounds Yukon Gold potatoes quartered
- freshly ground black pepper to taste
- ¼ cup sour cream
- 1/2 cup pickled red onions Optional
- 1 tablespoon chopped fresh cilantro
Instructions
- Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
- Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
- Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.
Notes
Regarding the pickled red onions on top of my chili, I was going to save this for a video, but they’re so simple to make that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Let sit overnight in your fridge, and the next day, you’ll be looking at one of the most gorgeous garnishes ever.
