Pork Chili Verde Recipe

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Pork Chili Verde Recipe, 4.5 out of 5 based on 8 ratings
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Rating: 4.5/5 (8 votes cast)

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


  • 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)


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.

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