Chili Verde

Name: Chili Verde (Standard)
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 pounds Pork shoulder-cut into 1-inch cubes; 2 tbsp Lime juice-freshly squeezed; 1 tsp Cumin-ground; 1 tsp Chili powder; 1/2 tsp Garlic powder; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 pound Tomatillos-husked and rinsed; 2 Serrano peppers-stemmed and seeded (adjust to taste); 1/2 Onion-roughly chopped; 3 cloves Garlic-minced; 1/4 cup Cilantro-chopped; 1/2 cup Chicken broth

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️Mexican

A comforting and flavorful pork chili verde, perfect for a weeknight meal. This recipe uses readily available ingredients and straightforward techniques.

2 pounds Pork shoulder-cut into 1-inch cubes

2 tbsp Lime juice-freshly squeezed

1 tsp Cumin-ground

1 tsp Chili powder

1/2 tsp Garlic powder

See all 13 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥450 cal

Easy

🍽️Mexican

A comforting and flavorful pork chili verde, perfect for a weeknight meal. This recipe uses readily available ingredients and straightforward techniques.

#Mexican #Pork #Comfort Food

Instructions

In a bowl, combine all Marinade ingredients. Add Pork and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Place Tomatillos and Serrano peppers in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until tomatillos are softened and have changed color.
Drain the tomatillos and peppers. Transfer to a blender along with Onion, Garlic, Cilantro, and Chicken broth. Blend until smooth.
In a large Dutch oven or heavy pot, brown the marinated Pork over medium-high heat. Work in batches to avoid overcrowding.
Pour the Sauce over the browned Pork. Bring to a simmer, reduce heat to low, cover, and cook for 60-75 minutes, or until Pork is tender.
Serve hot with rice, beans, and your favorite toppings.

Ingredients

2 pounds 900 g Pork shoulder-cut into 1-inch cubes
2 tbsp 30 mL Lime juice-freshly squeezed
1 tsp 5 mL Cumin-ground
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
1 pound 450 g Tomatillos-husked and rinsed
2 2 Serrano peppers-stemmed and seeded (adjust to taste)
1/2 120 g Onion-roughly chopped
3 cloves 3 cloves Garlic-minced
1/4 cup 60 mL Cilantro-chopped
1/2 cup 120 mL Chicken broth

Equipment

Large bowl
Large pot
Blender
Dutch oven or heavy pot

Instructions

In a bowl, combine all Marinade ingredients. Add Pork and toss to coat. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Place Tomatillos and Serrano peppers in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes, or until tomatillos are softened and have changed color.
Drain the tomatillos and peppers. Transfer to a blender along with Onion, Garlic, Cilantro, and Chicken broth. Blend until smooth.
In a large Dutch oven or heavy pot, brown the marinated Pork over medium-high heat. Work in batches to avoid overcrowding.
Pour the Sauce over the browned Pork. Bring to a simmer, reduce heat to low, cover, and cook for 60-75 minutes, or until Pork is tender.
Serve hot with rice, beans, and your favorite toppings.

Nutrition per serving

Calories 450

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Chili Verde

Chili Verde

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