Ingredients for Pork Chili Verde
- Lean Pork
- 2 tbsp vegetable oil
- Yellow Onions
- Garlic Cloves
- Sea Salt
- Fresh Ground Black Pepper
- 2 tsp ground cumin
- Poblano Chiles
- 2 jalapeño peppers, seeded and minced
- Yellow Bell Peppers
- 2 quarts chicken stock
- 1 lb tomatillos, husked
- Cilantro Leaf
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How to Make Pork Chili Verde
- Trim excess fat from 2 lbs pork shoulder, cut into 2-inch cubes.
- In a large stockpot over high heat, sear pork cubes in 2 tbsp vegetable oil until golden brown. Remove pork and set aside.
- Pour off excess fat, leaving 2 tbsp oil in the pot. Reduce heat to medium.
- Add 1 large onion (chopped), 4 cloves garlic (minced), 1 tsp salt, and 1/2 tsp black pepper. Sauté until softened (about 5 minutes).
- Stir in 2 tsp ground cumin, return pork to the pot, and add 2 quarts chicken stock. Bring to a simmer, then cover and cook for 30 minutes.
- Add 3 poblano peppers (seeded and chopped), 2 jalapeño peppers (seeded and minced), and 1 bell pepper (any color, chopped).
- While the chili simmers, blend 1 lb tomatillos (husked), 1/2 cup cilantro, and 1/2 cup water until smooth.
- Add the tomatillo-cilantro puree to the pot. Simmer, uncovered, for 30-45 minutes, or until pork is very tender.
- Serve hot over white rice with a side of your favorite white beans.
- Garnish with grated sharp white cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
25g
Fat
20g
Carbs
4g
