En Fuego Chili Verde Recipe

Name: En Fuego Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole white onions, chopped; 8 -10 garlic cloves; 1 teaspoon epazote (Native Mexican spice, you can substitute Marjoram); 4 -5 lbs pork shoulder, cut into one-inch cubes; 8 fresh poblano chiles; 3 jalapenos, seeded and chopped; 3 jalapenos, with seeds, chopped; 3 cups chicken broth; 12 whole tomatillos, roasted and pureed in blender. (Canned Tomatillos or Tomatillo salsa works here too.); 1 teaspoon ground cumin; sea salt; fresh ground pepper

Servings: persons

2 whole white onions, chopped
8 -10 garlic cloves
1 teaspoon epazote (Native Mexican spice, you can substitute Marjoram)
4 -5 lbs pork shoulder, cut into one-inch cubes
8 fresh poblano chiles
3 jalapenos, seeded and chopped
3 jalapenos, with seeds, chopped
3 cups chicken broth
12 whole tomatillos, roasted and pureed in blender. (Canned Tomatillos or Tomatillo salsa works here too.)
1 teaspoon ground cumin
sea salt
fresh ground pepper

1
Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
2
Brown Pork in pan with small amount of oil. Set aside.
3
Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
4
Add epazote and jalapenos stir until heated through.
5
Add pork, cumin, tomatillos and two cups of chicken broth.
6
Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin.
7
The last 30 minutes, add poblanos.
8
Salt and pepper to taste.
9
The longer it cooks on low the better it is.
10
Serve by itself with warm buttered tortillas or over rice.
11
Great the next day.

862

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 whole white onions, chopped, 8 -10 garlic cloves, 1 teaspoon epazote (Native Mexican spice, you can substitute Marjoram), 4 -5 lbs pork shoulder, cut into one-inch cubes, and more.

Yes, En Fuego Chili 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.

That's it — enjoy your meal!

En Fuego Chili Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions