Roasted Pork Chili Verde with a Smoky Twist Recipe
Roasted Pork Chili Verde with a Smoky Twist features tender pork shoulder, fire-roasted tomatoes, and charred chilies, all simmered together to create a rich, smoky, and flavorful variation on the beloved classic.
Ingredients
- 4 - 5 pounds pork shoulder or pork butt cut into 1 - inch cubes, large pieces of fat removed
- 3 whole poblano peppers roasted and peeled
- 8 whole Anaheim chile peppers roasted and peele
- 2 whole jalapeno peppers diced
- 2 whole serrano peppers or to taste, diced
- 1 onion diced (preferably a white onion) about 2 cups
- 3 cloves garlic minced
- 1 - 2 tablespoons flour
- 8 - 10 tomatillos husked washed, and roasted
- 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
- Roast the poblano and Anaheim peppers on a broiler pan under the broiler, or over a flame until the skin blisters. Put them into a bowl covered with plastic wrap. Allow to sit for about 15 minutes. Peel the skin off, seed and dice. Set aside. (Do not run the pepper underwater as this just dilutes their flavor, a little bit of skin hanging on won't hurt anything.)Dice the jalapeño and Serrano peppers. Place the tomatillos under the broiler until they begin to blister. Remove and set aside.
- Meanwhile: Cut the pork into 1-inch cubes, trimming off any excess fat. Heat a small amount of oil in a large Dutch oven over medium-high heat. Pat the pork cubes dry with paper towels to ensure proper browning, then season them generously with salt and pepper. Brown the pork in small batches to avoid overcrowding the pot, which can cause steaming instead of searing. As each batch browns evenly, transfer the pieces to a separate bowl and continue until all the pork is browned.
- Place the tomatoes with their juice, tomatillos, jalapeño, Serrano peppers, and cilantro leaves into the bowl of a food processor or blender. Pulse the mixture until it is coarsely chopped, ensuring the ingredients are well combined but still have some texture. Set the mixture aside for later use.
- Heat the oven to 325°F.
- When the pork is all browned, lower the heat; add the onions and garlic; saute until the onion and garlic are soft; scraping up any browned bits; (add a little extra oil, or water if the pot is too dry); stir in the flour and sauté for a few minutes; return the meat with any accumulated juices; along with the tomatillo and tomato mixture, stir, add the peppers, oregano, cumin, salt, and pepper. Stir well. Bring to a simmer; cover and place into the oven and cook, stirring occasionally, for about 2 ½ to 3 hours the meat should be very tender. Taste and adjust seasonings. Serve with some good corn and/or flour tortillas or cornbread. Chopped cilantro goes well on top; as well as Cojita cheese.
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.
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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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