Print

Chili Verde

Print Recipe

A vibrant and flavorful Mexican stew made with tender pork, roasted tomatillos, and a blend of spices.

Ingredients

Scale
  • 2 pounds boneless pork shoulder, cut into large chunks
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 large Anaheim or poblano peppers, roasted and chopped
  • 4 large tomatillos, husked and roasted
  • 1 jalapeño pepper, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2 cups chicken broth
  • 2 tablespoons chopped fresh cilantro (optional)

Instructions

  1. Roast the tomatillos, peppers, and jalapeño in the oven at 400°F until charred.
  2. In a blender or food processor, puree the roasted vegetables with cumin, oregano, salt, and pepper.
  3. Heat oil in a large Dutch oven over medium-high heat. Brown the pork in batches.
  4. Add the onion and garlic to the pot and cook until the onion is translucent.
  5. Add the pureed vegetable mixture and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer until the pork is tender.
  6. Taste and adjust seasoning. Serve hot, garnished with cilantro if desired.

Notes

For a more intense flavor, let the chili rest overnight before serving. You can also serve it with warm tortillas or over rice.

Nutrition

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

Themes by WordPress