Mexican Pork Chili Recipe

Name: Mexican Pork Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boneless pork shoulder; Kosher salt and freshly ground black pepper; 1 tablespoon toasted fennel seeds, ground; 3 tablespoons ground cumin; Extra-virgin olive oil; 15 whole tomatillos, husked; 3 poblanos; 2 white onions, quartered; 4 garlic cloves, peeled; 1 bay leaf; 2 limes, halved; 1 big bunch fresh cilantro; 1 quart low-sodium chicken stock; 1 cup masa harina, to tighten it up; Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil; Mexican crema, store-bought with lime zest; Shaved radishes, radishes shaved vertically on a mandoline; Crumbled queso fresco; 2 limes, each cut into 8 wedges

Servings: persons

3 pounds boneless pork shoulder
Kosher salt and freshly ground black pepper
1 tablespoon toasted fennel seeds, ground
3 tablespoons ground cumin
Extra-virgin olive oil
15 whole tomatillos, husked
3 poblanos
2 white onions, quartered
4 garlic cloves, peeled
1 bay leaf
2 limes, halved
1 big bunch fresh cilantro
1 quart low-sodium chicken stock
1 cup masa harina, to tighten it up
Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
Mexican crema, store-bought with lime zest
Shaved radishes, radishes shaved vertically on a mandoline
Crumbled queso fresco
2 limes, each cut into 8 wedges

1
Preheat oven to 325 degrees F.
2
Season the pork shoulder with salt, pepper, fennel and cumin.
3
Take a large roasting dish and place over medium-high heat.
4
Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side.
5
Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder.
6
Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper.
7
Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart.
8
Remove from oven, set the pork aside and pull apart.
9
Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth.
10
Pour into a large Dutch oven.
11
Set over medium heat and add chicken stock.
12
Bring to a simmer and whisk in masa harina to thicken the sauce up.
13
Fold in shredded pork shoulder and season with salt and pepper to finish.
14
Serve with Chili bar toppings.

1111

kcal

Calories

Fat

Carbs

110

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 19 ingredients. The key ingredients include: 3 pounds boneless pork shoulder, Kosher salt and freshly ground black pepper, 1 tablespoon toasted fennel seeds, ground, 3 tablespoons ground cumin, and more.

Yes, Mexican Pork Chili 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!

Mexican Pork Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions