Description
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.
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
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 10 fresh tomatillos
- 3 jalapeno chile peppers, seeded
- 1 poblano chile pepper, seeded
- 6 cloves peeled garlic
- ½ cup packed cilantro leaves
- 1 bay leaf
- 2 ½ cups chicken stock, or as needed
- 1 ½ pounds Yukon Gold potatoes, quartered
- freshly ground black pepper
- ¼ cup sour cream
- pickled red onions (optional)
- 1 tablespoon chopped fresh cilantro
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 2 hrs 5 mins
Total Time: 2 hrs 25 mins
Servings: 4