PORK CHILI VERDE (GREEN PORK CHILI)
This 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.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
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Castiel Redacted
[email protected]This is a great recipe for a party. I made it for a potluck, and it was a huge hit.
Basit ali Khan
[email protected]I'm new to cooking, and this recipe was easy to follow. I was able to make it without any problems.
Gita Bhattarai
[email protected]This recipe is a great way to use up leftover pork. I always have a few pieces of pork leftover after a roast, and this is the perfect way to use them up.
m maqbool 21
[email protected]I made this recipe for my family, and they loved it. Even my picky kids ate it up.
Angella Macauley Allieu
[email protected]This is the best pork chili verde I've ever had. The flavors are amazing, and the meat is so tender. I highly recommend this recipe.
Luca Popa
[email protected]I love that this recipe is so versatile. I've made it with pork, chicken, and even tofu. It's always delicious.
Varsha gimhani
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit. Thanks for sharing!
Rabi Tamang
[email protected]I'm not a huge fan of tomatillos, so I used green tomatoes instead. It worked out great!
Despasito Debryune
[email protected]I made this recipe exactly as written, and it was delicious. However, I think it would also be good with some added spice. Maybe a teaspoon of chili powder or cayenne pepper.
margret gyimah
[email protected]I used a pork shoulder for this recipe, and it turned out perfectly. The meat was so tender and juicy.
Nicky Lamprecht
[email protected]The tomatillo salsa really makes this dish. It adds a nice tartness and brightness that balances out the richness of the pork.
BD Rabby
[email protected]I love how easy this recipe is to make. I was able to throw it all together in about 30 minutes, and it was ready to eat in just over an hour. Perfect for a busy weeknight meal.
Calvyn Chisenga
[email protected]This pork chili verde was a hit at my last potluck! The flavors were incredible, and the pork was so tender. I'll definitely be making this again.