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Chili verde with pork

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 30MIN
Cuisine
Ingredients

Vegetable oil: 2 tbsp

Pork shoulder: 32 oz, cubed

Onion: 1, diced

Salt: 2 tsp

Dried oregano: 2 tsp

Ground cumin: 2 tsp

Cayenne pepper: 0.25 tsp

Tomatillos: 10, rinsed

Jalapeños peppers: 3

Cilantro leaves: 0.3 oz

Chicken stock: 16 oz

Bay leaf: 1

Yukon gold potatoes: 24 oz, quartered

Black pepper: to taste

Sour cream: 2 oz

Made with tender pork shoulder, jalapeño peppers, and a green sauce, find our favorite recipe for an authentic chili verde below

How to make this chili verde recipe
01.

Heat the vegetable oil in a pot over a high heat. Then add the pork shoulder cubes and sear for around 4 minutes. Turn the pieces over and brown the other side for another 4 minutes. 

02.

Add the diced onion and half of the salt. Cook for another 4 minutes until the onion has softened, then add the dried oregano, ground cumin, and cayenne pepper. Cook until fragrant for around 2 minutes, then turn the heat to low. 

03.

Quarter the tomatillos, and blend with the jalapeño peppers and cilantro leaves. Add the chicken stock to the blender, and pulse. Stir the sauce into the pork mixture. 

04.

Add the remainder of the salt and the bay leaf. Bring to a boil before reducing the heat to low and leaving to simmer for at least 1 hour. 

05.

Add the quartered potatoes and black pepper. You can top up the chili with broth or water if you need to submerge the potatoes. Leave to simmer for another hour, until the pork is completely tender and the potatoes are cooked through. 

06.

Serve warm from the stove with a helping of sour cream, and any leftover cilantro leaves for garnish. 

Tips & tricks

The easiest way to make the tastiest pork chili verde is to cook it low and slow. A classic pork chili verde recipe is essentially a green chili, made with a tender pork shoulder, that’s then cooked in a rich green sauce. Whilst it’s not a dish that you can rush, it’s certainly worth the wait for an authentic, warming Mexican chili dish, and to make sure the pork is as tender as possible. For the seasoning, we’ve shared a base to work from above featuring oregano, cumin, cayenne pepper, and jalapeño peppers, but you can add a whole host of spices to your chili verde as desired. Poblano peppers and chili powder often make an appearance in a classic chili verde and add more flavor, spice, and heat to the dish. We have a helpful guide detailing 12 of the main varieties of chilis for you to explore if you want to play around with adding different types to your chili verde. And whilst you will typically find jalapeño peppers available as a green variety, it is possible to find red variants too, which pack even more heat into the dish. But it’s better to use the green jalapeño peppers to make this chili verde with green salsa, to help give this dish its signature color. 

And if you want to try adding different peppers, there are lots of types to try building into your chili verde dish. You can find out more about 10 of the main sorts of peppers in our go-to article, featuring all of the varieties from bell peppers to habanero peppers, including the benefits of adding them to your dishes. 

How to serve it

When serving chili verde, it’s best enjoyed with a bowl of fresh, warm rice. You can eat it on its own, but we think it’s better when paired with a hearty Mexican side dish, or with tortilla chips to dip into the sauce. 

Storage

Chili verde can be kept in the fridge for up to five days in an airtight container. The flavors actually tend to improve over time, when left to mingle together for a few more days. It’s also possible to store chili verde in the freezer, and it’ll keep for up to six months. Make sure you defrost it in the fridge overnight the day before using. 

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