Authentic Pork Chili Verde Recipe

Name: Authentic Pork Chili Verde Recipe
Total time: 2 hrs 40 mins
Ingredients: 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; 0.5 teaspoon ground coriander; 0.25 teaspoon cayenne pepper; 10 fresh tomatillos; 3 jalapeno chile peppers, seeded; 1 poblano chile pepper, seeded; 6 cloves peeled garlic; 0.5 cup packed cilantro leaves; 2.5 cups chicken stock, or as needed; 1 bay leaf; 1.5 pounds Yukon Gold potatoes, quartered; freshly ground black pepper; 0.25 cup sour cream; pickled red onions (optional); 1 tablespoon chopped fresh cilantro

This green pork chili recipe is a classic I've been making for years. Browning the pork is optional, but it enhances the flavor, making it my preferred method for this savory dish.

Total time2 hrs 40 mins
Prep time30 mins
Cook time2 hrs 10 mins
Yield8

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Servings

Instructions

Heat oil in a large pot over high heat. Add pork cubes in a single layer and sear until browned on one side, approximately 4 to 5 minutes. Turn the pieces and brown the other side for another 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt, cooking until the onion becomes translucent, around 4 minutes. Incorporate oregano, cumin, coriander, and cayenne; cook until fragrant, about 2 minutes. Reduce the heat to low.
Quarter the tomatillos and place them in a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse until the ingredients start to break down, then blend until the mixture is fully liquefied, about 30 seconds.
Pour the sauce into the pork mixture. Add 1 teaspoon kosher salt and a bay leaf. Increase the heat to high and bring to a boil. Then, reduce the heat to low and let it simmer steadily for about 1 hour. Add potatoes, the remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture is too thick and the potatoes aren't covered, add more broth. Continue to simmer until the pork and potatoes are tender, which should take around 45 minutes to 1 hour.
Serve with a dollop of sour cream, pickled red onions, and fresh cilantro for garnish.

Nutrition

Calories: 513 kcal
Fat Content: 31 g
Fiber Content: 4 g
Sugar Content: 5 g
Sodium Content: 517 mg
Protein Content: 32 g
Cholesterol Content: 109 mg
Carbohydrate Content: 28 g
Saturated Fat Content: 11 g
Unsaturated Fat Content: 0 g