Pork Chili Verde
Tender pork shoulder is slow-simmered with roasted green chiles, onions, and garlic into a hearty, flavorful stew.
Ingredients
- 3 lbs boneless pork shoulder cut into 1.5-inch cubes, 1.4 kg
- 2 tbsp vegetable oil 30 ml
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1.5 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour optional, for thickening
- 2 lbs roasted green chiles peeled, seeded, and chopped (about 4 cups), 900 g
- 1.5 cups chicken broth 360 ml
- For serving: warm flour tortillas sour cream, chopped cilantro
Instructions
- Pat the pork cubes dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches to avoid crowding the pot, sear the pork on all sides until well browned, about 5 to 7 minutes per batch. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and ground cumin, and cook for 1 minute more until fragrant.
- If using, sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste. This will help thicken the final sauce.
- Stir in the chopped roasted green chiles and cook for 2 minutes, scraping up any browned bits from the bottom of the pot. Return the seared pork and any accumulated juices to the pot.
- Pour in the chicken broth and add the oregano. Stir everything together well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 to 2.5 hours, or until the pork is fork-tender. Check the pork for doneness; it should shred easily.
- Once the pork is tender, check the seasoning and add more salt if needed. The internal temperature of the pork should be at least 145°F (63°C). If the sauce is too thin, remove the lid and simmer for another 10 to 15 minutes to reduce.
- Serve the chili verde warm in bowls, accompanied by flour tortillas.
Notes
Food Safety: For safety and tenderness, cook pork until a food thermometer inserted into the thickest part reads at least 145°F (63°C).
Thickening: The optional flour creates a slightly thicker, gravy-like sauce. If you prefer a more brothy chili, you can omit it.
Chile Heat: The spiciness of your chili verde will depend on the heat of your green chiles. Use mild chiles for less heat, or a mix of mild and hot for more complexity.