CHILI VERDE
This Chili Verde is a flavorful, tender pork stew with green chilies, tomatillos, and spices. Perfect for a cozy dinner or meal prep, it’s hearty, zesty, and ideal for serving with rice, tortillas, or warm bread.
Ingredients
- 2 pounds pork shoulder or pork butt cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 pound tomatillos husked and chopped
- 2 –3 jalapeños or serrano peppers chopped (adjust for heat)
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ cup chopped fresh cilantro
- Optional toppings: lime wedges avocado slices, chopped onions, tortillas
Instructions
- Sear Pork: Heat olive oil in a large pot over medium-high heat. Brown pork cubes on all sides. Remove and set aside.
- Sauté Aromatics: In the same pot, sauté onion and garlic until soft and fragrant, about 2–3 minutes.
- Add Tomatillos and Peppers: Stir in chopped tomatillos and jalapeños, cooking 3–4 minutes.
- Simmer Stew: Return pork to the pot. Add chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer, cover, and cook for 1–1.5 hours, until pork is tender.
- Finish with Cilantro: Stir in chopped cilantro. Taste and adjust seasoning.
- Serve: Serve hot with rice, tortillas, or warm bread. Add optional toppings if desired.
Notes
- Make Ahead: Chili Verde tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 2 months.
- Customizing the Flavor: Add more jalapeños for extra heat or include roasted poblanos for a smoky flavor.
- Serving Suggestions: Serve with steamed rice, warm tortillas, or over baked potatoes. Garnish with avocado, lime, or chopped onions.
- Allergy-Friendly Options: Naturally gluten-free. Use olive oil or avocado oil for a dairy-free and paleo-friendly version.
- Storage Tips: Keep leftovers in an airtight container in the fridge. Reheat slowly on the stove to retain flavor and tenderness.