Chili Pork Verde Recipe

Name: Chili Pork Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-6 pounds pork shoulder cut into 1 inch cubes; 5 anaheim green chilis(or Hatch if you can find them); 4 poblano peppers; 5-6 jalapeno peppers; 3 medium sweet onions finely diced; 1 mexican beer; 1 head of garlic; 2-5 cups of chicken broth; 2 green bell peppers finely diced; 2 lbs tomatillos husks removed; 1 tbs toasted cumin; 1 tbs toasted coriander

Servings: persons

5-6 pounds pork shoulder cut into 1 inch cubes
5 anaheim green chilis(or Hatch if you can find them)
4 poblano peppers
5-6 jalapeno peppers
3 medium sweet onions finely diced
1 mexican beer
1 head of garlic
2-5 cups of chicken broth
2 green bell peppers finely diced
2 lbs tomatillos husks removed
1 tbs toasted cumin
1 tbs toasted coriander

1
Roast all the veggies except onion and green bell peppers in the oven at 350-375 until they have a nice browning to them. The tomatillos will pop and release a lot of liquid, try not to lose the liquid.
2
Thoroughly season the pork with salt and pepper. Working in batches Brown the cubes of pork in a large non-stick pan over medium-high heat.
3
When the meat is done sweat 1/2-2/3s of the onions and all of the green bell peppers. Add the cumin and corriander to the onion and pepper mixture while cooking. Then add them to the 6qt pot. When that is done, add the remaining onions, sweat, then turn the heat down to medium low and add some beer then drink the rest.
4
When the veggies are done, remove the skins from the anahiems and the poblanos if you are up to it. Remove the seeds to keep the stew from beeing too seedy. In a food processor puree all the veggies and put them in a large pot (the final cooking vessel).
5
Add everything to the final pot and simmer on low for 4-5 hours.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5-6 pounds pork shoulder cut into 1 inch cubes, 5 anaheim green chilis(or Hatch if you can find them), 4 poblano peppers, 5-6 jalapeno peppers, and more.

Yes, Chili Pork Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili Pork Verde

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