Pork Chili Verde (Green pork chili) recipe Share this recipe on Facebook
Chili verde, literally meaning green chili, is a chili made with pork and tomatillos. Tomatillos are green tomatoes widely used in the Mexican cuisine. The chilli is cooked for about 4 hours until tender and can be served with rice, baked potatoes or tortillas.
Preparation time: 10 minutes, Cooking time: 240 minutes, Serves: 4
3 Tbsp vegetable oil
1 1/2 pounds boneless pork shoulder, cut in 1 inch cubes
1 cup green chile sauce (see recipe below)
2 cups tomatillos, husked and chopped
2 cups chicken broth
2 Anaheim chiles, seeded and diced
4 garlic cloves, chopped
1 large onion, diced
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp cumin
1 to 2 cups water (use as much as needed)
In a frying pan over high heat add 3 tablespoons of vegetable oil and brown the pork.
Put the browned pork in a large cooking pot. Add the green chile sauce and tomatillos, cover and simmer over low heat for 2 hours.
Add he chicken broth, Anaheim chiles, garlic, onion, cumin, salt and
pepper and simmer for an additional 2 hours, checking every 30 minutes and adding more water, if needed.
Serve hot with rice or warm tortillas.
Notes and tips
Green chili sauce recipe
3 green tomatoes, peeled, seeded & finely chopped
1/2 cup finely chopped green onions
1 clove garlic, crushed
2 Tbsp finely chopped parsley
1/4 cup finely chopped green chilies
2 pickled jalapenos, finely sliced
2 green bell peppers, seeded & finely chopped
1 tsp ground coriander
1/2 tsp salt
Combine all ingredients in a bowl and stir well. Cover with plastic wrap and chill at least 1 hour before using. Yields about 2 cups. Left over sauce can be refrigerated in a tightly sealed jar for 1 to two weeks.