Best Chili Verde Pork
Pork shoulder slow-simmered in vibrant roasted tomatillo-poblano sauce. 3-hour stovetop or 8-hour crock verde classic.
Ingredients
- For the Pork & Base:
- 3 lbs 1.4 kg boneless pork shoulder, 2-inch cubes
- 2 tbsp neutral oil
- 1 large white onion diced
- 4 cloves garlic minced
- 1 lb 450 g fresh tomatillos, quartered
- 2 –4 poblano peppers roasted, chopped
- 1 jalapeño minced (optional)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp fine sea salt
- ½ tsp black pepper
- 2 cups 480 ml chicken broth
- 1 cup fresh cilantro chopped
Instructions
- Sear pork in batches until golden; remove.
- Sauté onion 5–7 min; add garlic + jalapeño 1 min.
- Add spices; bloom 30 sec.
- Roast tomatillos under broiler 5–7 min (optional).
- Return pork + tomatillos + poblanos + broth. Simmer covered 2½–3 hrs.
- Blend 2 cups with ½ cup cilantro; return to pot.
- Simmer uncovered 15 min to thicken.
- Serve in tortillas with avocado + lime.
Notes
- Sear in batches = deep flavor; don’t crowd the pan.
- Roast poblanos + tomatillos = smoky-sweet base.
- Freeze up to 3 months; reheat with a splash of broth.
- Pork shoulder = best texture; butt works too.
- GF naturally; use corn tortillas.
- Blend half the sauce = silky cling; keep some chunks.