This classic Pork Chili Verde Recipe Mexican dish is extremely flavorful and harnesses the complex flavors of fire roasted veggies with melt-in-your-mouth tender pork. This dish can be prepared in a slow cooker if you have a big enough one available. The key is fire roasting the veggies, so don’t skip that step! Enjoy our Pork Chili Verde Recipe!
Pork Chili Verde
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Ingredients
- 5lb pork shoulder (cubed)
- 15 Large tomatillos (whole, peeled)
- 6 Large red bell peppers (whole)
- 4 Large Anaheim peppers
- 2 Large jalepeños (whole)
- 4 cups chicken broth (low sodium (if store bought))
- 1 Large onion (chopped)
- 4 cloves garlic (peeled, minced)
- 1 tablespoon cumin (dried, ground)
- 1 tablespoon Mexican oregano (dried, ground)
- salt (to taste)
- black pepper (to taste)
- 4 tablespoons olive oil (or coconut oil)
Directions
| Step 1 | Using a barbecue, oven or broiler, blacken/char the tomatillos, red bell peppers, Anaheim peppers and jalepenos. |
| Step 2 | In a large pot, heat olive oil and sauté onions and garlic until translucent. |
| Step 3 | Add pork shoulder to pot and brown meat. |
| Step 4 | While the meat is browning, add your fire roasted vegetables and chicken broth to a blender or food processor (in batches is fine) and blend, leaving a little chunky. |
| Step 5 | Once the meat is browned, add the blended vegetables from the previous step to pot. |
| Step 6 | Add your spices and seasoning to pot. |
| Step 7 | Bring the ingredients to a boil, then reduce heat to low and simmer for 2-3 hours or until pork is extremely tender. |