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Pork Chili Verde

Pork Chili Verde
  • Servings : 16-20
  • Prep Time : 60m
  • Cook Time : 3:0 h
  • Ready In : 4:0 h


6 lbs lean pork

1/4 cup vegetable oil or 1/4 cup lard

2 large yellow onions, chopped

6 large garlic cloves, minced

1 tablespoon sea salt

fresh ground black pepper, to taste

1 tablespoon cumin

8 medium poblano chiles, seeded and chopped

4 large jalapenos, seeded and minced

2 large yellow bell peppers, seeded and chopped

4 cups chicken stock

3 lbs fresh tomatillos, husks removed

1 bunch cilantro leaf, chopped


1. Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.

2. Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

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