Pork Chili Verde (Green Pork Chili)
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Pork Chili Verde (Green Pork Chili)

1. Vegetable oil - 2 tablespoons
2. Boneless pork shoulder, cut into 2-inch pieces - 2 pounds
3. Yellow onion, diced - 1
4. Kosher salt, or to taste, divided - 2 teaspoons
5. Dried oregano - 2 teaspoons
6. Ground cumin - 2 teaspoons
7. Ground coriander - ½ teaspoon
8. Cayenne pepper - ¼ teaspoon
9. Fresh tomatillos, removed from husks and rinsed - 10
10. Jalapeño chile peppers, seeded - 3
11. Poblano chile pepper, seeded - 1
12. Peeled garlic - 6 cloves
13. Packed cilantro leaves - ½ cup
14. Chicken stock, or as needed - 2 ½ cups
15. Bay leaf - 1
16. Yukon Gold potatoes, quartered - 1 ½ pounds
17. Freshly ground black pepper to taste - 1 ½ pounds
18. Sour cream - ¼ cup
19. Pickled red onions (Optional) - 1/2 cup
20. Chopped fresh cilantro - 1 tablespoon

How to cook deliciously - Pork Chili Verde (Green Pork Chili)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.