Pork Chili Verde with Fresh Roasted Tomatillos and Chilies
Pork Chili Verde with Fresh Roasted Tomatillos and Chilies combines tender pork shoulder with fresh roasted tomatillos, green chilies, and tomatoes, slowly simmered into a bright, smoky twist on classic Chili Verde.
Ingredients
- 4 - 5 pounds pork shoulder or pork butt cut into 1 - inch cubes, large pieces of fat removed
- 3 whole poblano peppers
- 8 whole Anaheim chile peppers
- 2 whole jalapeno peppers
- 2 whole serrano peppers or to taste
- 1 cup diced onion preferably a white onion
- 3 large cloves garlic minced
- 1 - 2 tablespoons flour
- 8 - 10 tomatillos husk removed, washed
- 1 14 - ounce can of fire-roasted diced tomatoes with their juice or regular diced tomato
- 1 tablespoon dried oregano or to taste
- 1 teaspoon cumin or to taste
- 1 large handful cleaned cilantro leaves
- salt and pepper to taste
- Chicken broth or water as needed
Instructions
Prepare the Vegetables
- Turn the broiler on.Roast the poblano and Anaheim chilies until the skins re blackened, then transfer them to a bowl and cover for about 15 minutes. Once cool enough to handle, peel away the skins, remove the seeds and chop. Place the tomatillos under the broiler until lightly blistered and softened. Remove and set aside. Dice the Serrano and jalapeno.
Brown the Pork
- Reduce the oven to 325ºF (163ºC).
- While the peppers steam, pat the pork dry with paper towels and season generously with salt and pepper. Heat a little olive oil in in a large Dutch oven over medium-high heat. Brown the pork, in batches, leaving plenty of room for the meat to brown instead of steam. Transfer each batch to a bowl.
Make the Green Sauce
- Add the roasted tomatillos, tomatoes with their juices, jalapeños, Serranos and cilantro to a food processor or blender. Pulse until combined but still slightly chunky.
Build the Chili
- Reduce the heat under the burner to medium. Add a little oil, if necessary, saute the onion until softened, then stir in the garlic and cook for about 30 seconds. Sprinkle in the flour and cook for another minute.Return the pork and any accumulated juices to the Dutch oven. Stir in the green sauce, toasted poblanos, Anaheim chilies, oregano, cumin, and salt and pepper to taste. Add a splash of chicken broth or water, if needed, (pork cubes should be just covered in liquid) then bring to a gentle simmer.
Cook until Tender
- Cover and transfer to the oven. Bake 2 ½ to 3 hours, stirring once or twice, until the pork is fork tender. Taste and adjust seasonings .
Serve
- Taco Salad: Spoon warm chili verde over crisp romaine with tomatoes, avocado, radishes, Cotija cheese, tortilla strips, and a squeeze of lime. Or simply with warmed tortillas or cornbread.
Notes
You could also cook this slowly on the stove-top, although I do find that all-around oven heat just works better.
Here are additional cooking options for your Roasted Green Pork Chili Verde:
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Pressure Cooker (e.g., Instant Pot):
- After browning the pork and sautéing the aromatics in the Instant Pot on "Sauté" mode, add the blended sauce and roasted peppers.
- Seal the lid and set to "Pressure Cook" (High) for 35 minutes.
- Allow a 10-minute natural release, then release the remaining pressure manually.
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Slow Cooker:
- Brown the pork and sauté the aromatics in a skillet.
- Transfer everything, including the blended sauce and roasted peppers, to the slow cooker.
- Cook on Low for 7–8 hours or High for 4–5 hours, until the pork is tender.
-
Instant Pot (Slow Cook Mode):
- Use the "Sauté" mode to brown the pork and cook the aromatics.
- Add the sauce and roasted peppers, then switch to the "Slow Cook" setting.
- Cook on High for 4–5 hours or Low for 7–8 hours.
Nutrition
Serving: 1 servingCalories: 626kcalCarbohydrates: 12gProtein: 47gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 23gCholesterol: 177mgSodium: 271mgFiber: 2gSugar: 7g
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