Chili Pork Verde is a delicious and comforting dish that highlights the unique flavors of tomatillos and peppers. This vibrant green stew is perfect for any occasion, whether you’re hosting a family dinner or preparing a cozy weeknight meal. The tangy tomatillos combined with tender pork creates a delightful fusion of flavors that will leave your taste buds singing.
Tomatillos are small, green fruits enclosed in a papery husk, and they are a staple ingredient in Mexican cuisine. Unlike traditional tomatoes, tomatillos have a slightly tart flavor that adds brightness to dishes. They are rich in vitamins C and K and have a lower calorie count, making them not only delicious but also nutritious!
You can prepare this dish in either a Dutch oven or a crock pot, allowing for flexibility based on your cooking style and time constraints. The concise instructions ensure you achieve a tender and flavorful outcome, whether you opt for the quicker stovetop method or the leisurely slow-cooking experience.
Perfect for serving 6-8 people, Chili Pork Verde is not just a meal; it’s an experience that warms the soul and delights the palate. Gather your loved ones, and elevate your dinner table with this exceptional dish!
Chili Pork Verde
Equipment
- dutch oven or crock pot
Ingredients
- 3-5 pounds pork shoulder or butt, cut into one inch peices
- 2-3 Poblano peppers
- 2 Jalapenoes
- 1½ ponds Tamatillo's, husk removed, washed and cut in half
- 1 Onion, quartered
- 5 Cloves, garlic smashed
- 2 tsp Kosher salt
- 2 tsp Pepper
- 1 tsp Ground Cumin
- 1 tbsp Oregano
- 2½ cups Chicken stock
- 1 tbsp Avocado oil
- handful of fresh cilantro plus more is needed for garnish
Instructions
- Preheat Your Broiler**: Set your oven to broil.
- Cut the poblano and jalapeño peppers in half. Remove the seeds and membranes for less heat, or leave them intact if you prefer the spicines
- Place the halved peppers, tomatillos, garlic, and onion on a baking sheet. Brush with a little Bit of the oil and place under the broiler, not the top rack but the rack just under, and broil for about 5-7 minutes.
- Once charred, remove the vegetables from the oven and let them cool slightly.
- In a large Dutch oven, heat the avocado oil over medium-high heat
- Season the pork with 1 tsp of the salt and 1 tsp of the pepper, and sear in batches if needed Sear the pork on all sides until browned (about 5-7 minutes).
- In a blender or food processor, blend the broiled vegetables alone with a handful of cilantro until smooth.
- Pour over the pork and add the remaining salt, pepper, and seasonings and 2 cups of the chicken stock and bring to a simmer.
- simmer on low heat for 1½-3 hours, or until the pork is tender and easily shreds. Make sure to check occasionally and add more chicken stock if necessary.
- Or place the dutch oven in a 325° oven
- If using a crock pot sear the pork and add it to the crock pot. Make the sauce and add it to the crockpot alonge with the remaining seasonings and chicken stock.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender and flavorful.