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Chili Verde

Try this hearty Chili Verde with tender pork simmered in a zesty tomatillo-jalapeño sauce. Serve with tortillas or rice for a flavor-packed Mexican meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Vegetables & Sauce
  • 2½ jalapeños seeded and chopped
  • Optional 2½ Anaheim or poblano chiles
  • 4½ garlic cloves unpeeled
  • 4 garlic cloves finely chopped
  • 2½ Tbsp fresh oregano or 1 Tbsp dried
  • 1¼ lb tomatillos husked and rinsed
  • 1½ bunch cilantro leaves chopped
Pork Base
  • 3 –5 lb pork shoulder or pork butt, cut into 1–2″ cubes
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 2½ yellow onions chopped
  • 3 cups chicken stock
  • Pinch ground cloves
To Serve
  • Spanish rice
  • Flour or corn tortillas

Method
 

Roast the Tomatillo Sauce
  1. Preheat broiler and line a baking sheet with foil.
  2. Halve tomatillos and place cut-side down. Add unpeeled garlic and optional poblano/Anaheim chiles.
  3. Broil 5–7 minutes until lightly charred. Let cool. Remove skins from optional chiles after steaming in a bag.
Blend the Sauce
  1. In a blender, add roasted tomatillos (skins okay), peeled garlic, chopped jalapeños, optional chiles, and cilantro.
  2. Blend until smooth. Set aside.
Brown the Pork
  1. Season pork cubes with salt and pepper.
  2. Heat a drizzle of olive oil in a heavy-bottomed pot over medium-high heat.
  3. Brown in batches until seared on all sides. Remove and set aside.
Sauté the Aromatics
  1. Remove excess fat, leaving about 1 Tbsp in the pot.
  2. Add onions and chopped garlic; sauté 5 minutes until softened.
Build the Stew
  1. Return pork to pot with oregano, blended sauce, chicken stock, and a pinch of ground cloves.
  2. Stir and season with salt and pepper.
Simmer Low and Slow
  1. Bring to a gentle boil, then reduce heat to low.
  2. Simmer uncovered for 2–3 hours until pork is tender and flavors meld.
  3. Taste to adjust seasoning.
Serve Hot
  1. Scoop over Spanish rice or tacos.
  2. Serve with warm tortillas and garnish as desired.