Pork Chili Verde (Green Pork Chili)

4.9
(141)
110 Reviews
34 Photos

This pork chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor, so I usually do it.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on April 13, 2023
34
34
34
34
Prep Time:
30 mins
Cook Time:
2 hrs 10 mins
Total Time:
2 hrs 40 mins
Servings:
8
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 2 tablespoons vegetable oil

  • 2 pounds boneless pork shoulder, cut into 2-inch pieces

  • 1 yellow onion, diced

  • 2 teaspoons kosher salt, or to taste, divided

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • ½ teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • 10 fresh tomatillos, removed from husks and rinsed

  • 3 jalapeño chile peppers, seeded

  • 1 poblano chile pepper, seeded

  • 6 cloves peeled garlic

  • ½ cup packed cilantro leaves

  • 2 ½ cups chicken stock, or as needed

  • 1 bay leaf

  • 1 ½ pounds Yukon Gold potatoes, quartered

  • freshly ground black pepper to taste

  • ¼ cup sour cream

  • 1/2 cup pickled red onions (Optional)

  • 1 tablespoon chopped fresh cilantro

Directions

  1. Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.

  2. Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.

  3. Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.

  4. Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

Chef's Note

Regarding the pickled red onions on top of my chili, I was going to save this for a video, but they're so simple to make that I'll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Let sit overnight in your fridge, and the next day, you'll be looking at one of the most gorgeous garnishes ever.

234 home cooks made it!

Nutrition Facts (per serving)

513 Calories
31g Fat
28g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 513
% Daily Value *
Total Fat 31g 40%
Saturated Fat 10g 52%
Cholesterol 109mg 36%
Sodium 517mg 22%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 15%
Total Sugars 5g
Protein 32g 63%
Vitamin C 23mg 26%
Calcium 84mg 6%
Iron 4mg 21%
Potassium 1121mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.