Chili Verde
With the chilly weather coming, HOT meals are in order. Not just a piping hot meal, a meal with a little bit of spice! This Chili Verde turned out SO amazing! It wasn't too spicy either, because I wanted it to be family friendly! But it's definitely not difficult to crank up the heat on this recipe if you want more! This one took a little bit more time because it takes time to build the flavor profile in this delicious chili. Rest assured, it was a total labor of love! By the time it was ready to eat, the house smelled like an authentic Mexican restaurant! We couldn't wait to dig into this, and boy was it worth the wait!
Equipment
Ingredients
- 7 ½ lbs Pork Butt (Shoulder) fat trimmed and cut into bite sized pieces
- 1 ½ lbs Tomatillos husks removed
- 5 cups Chicken Broth
- 4 Garlic Cloves minced
- 2 Jalapeños
- 1 Poblano Pepper
- 1 Yellow Onion diced
- 1 Green Pepper diced
- ½ cup Cilantro minced
- ¼ cup Olive Oil divided
- 2 ½ tsp Salt divided
- 2 tsp Cumin divided
- 1 ½ tsp Black Pepper divided
- 1 tsp Dried Oregano
- ½ tsp Chili Powder
- ¼ tsp Cayenne
For serving:
- 1 Avocado cubed
- 1 Lime wedged
- Cilantro minced
- Sour Cream
Instructions
To prep the veggies and roast:
- Line a baking sheet with foil and add the tomatillos, jalapeños, and poblano pepper.
- Brush them with 1 tbsp oil, then broil on high heat for 25 minutes, until roasted and charred. While those are roasting, you can be chopping up the pork and the rest of the veggies!
To make the Verde sauce:
- When the peppers and tomatillos are done roasting, cut the tops off of them, scoop the seeds out of the peppers and add them to a blender.
- Blitz them up until a smooth green purée forms. Set aside until ready to use.
To sear the pork:
- Once all of the pork is cut up, add it to a large bowl and add in 1 tsp salt, 1 tsp cumin, 1 tsp oregano, 1 tsp black pepper, and 1/4 tsp cayenne. Toss with your hands to coat.
- Get out the cast iron skillet and heat 2 tbsp oil on medium high heat. You want it to be pretty hot, like close to smoking but not quite there.
- Sear the pork, working in batches, for 4-5 minutes per batch, stirring the pieces around occasionally.
- Sear and stir until all of the pork has a nice char and crust on it! Set aside in a large bowl until ready to use.
To make the Chili Verde:
- In the same skillet with all those nice flavorful bits still inside, heat remaining olive oil on medium and cook green pepper and onion until charred nicely, about 3 minutes, adding garlic in during the last minute.
- Next, add the pork, onion, pepper, garlic, and Verde sauce to a large pot on medium.
- Stir in the broth, the rest of the seasonings, and cilantro.
- Bring to a gentle boil, then turn heat to low and simmer for 2 hours, stirring every half hour.
To serve:
- Serve Chili Verde with cilantro, sour cream, avocado, lime wedges - and whatever other garnishes you'd like! The pork should be fall apart tender and SO, SO flavorful! Enjoy!
Nutrition
Serving: 1.5cupsCalories: 860kcalCarbohydrates: 8gProtein: 59gFat: 6gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 31gCholesterol: 240mgSodium: 1200mgPotassium: 1070mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 13mgCalcium: 55mgIron: 4.5mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
