Pork Chili Verde Recipe

Name: Pork Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pork sirloin roast (bone in); 4 poblano peppers (medium to large sized); 1 tablespoon olive oil; 2 large onions (chopped); 1 medium bell pepper (chopped); 3 -4 garlic cloves; 2 teaspoons coriander; 2 teaspoons cumin; 6 ounces culantro (I use Goya reciato but there is recipe Recaito posted here very good!); 16 ounces salsa verde (jarred); 49 1/2 ounces chicken broth; 3 tablespoons lime juice; 3 -4 tablespoons fresh cilantro (chopped); lime wedge (to garnish)

Servings: persons

3 lbs pork sirloin roast (bone in)
4 poblano peppers (medium to large sized)
1 tablespoon olive oil
2 large onions (chopped)
1 medium bell pepper (chopped)
3 -4 garlic cloves
2 teaspoons coriander
2 teaspoons cumin
6 ounces culantro (I use Goya reciato but there is recipe Recaito posted here very good!)
16 ounces salsa verde (jarred)
49 1/2 ounces chicken broth
3 tablespoons lime juice
3 -4 tablespoons fresh cilantro (chopped)
lime wedge (to garnish)

1
Roast, peel, seed and chop poblano pepper (divide in half).
2
Over high heat, Grill pork roast to brown on all sides, transfer to plate and cover,.
3
In a large pot, add oil, onion, garlic, peppers, coriander, cumin and half of the chopped poblanos - sautee until soft.
4
Add reciato salsa chicken broth, half of the lime juice and stir to combine.
5
Once the liquid begins to simmer, return the pork roast to the pot.
6
Cover and simmer on low, at least 3 hours (the longer the better) You can make this in a crock pot too, works quite well.
7
Once pork is falling off bone, remove from pot. remove the bone and any visible fat and shred the meat.
8
Return the meat to the pot and stir into the liquids. Add remaining lime juice and fresh cilantro. (turn the heat off).
9
spoon into bowls and garnish with more fresh cilantro and lime wedges.
10
(you can add drained, rinsed canned white beans to this near the end of the cooking time to really stretch this to feed a HUGE crowd).

1634

kcal

Calories

Fat

Carbs

209

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 14 ingredients. The key ingredients include: 3 lbs pork sirloin roast (bone in), 4 poblano peppers (medium to large sized), 1 tablespoon olive oil, 2 large onions (chopped), and more.

Yes, Pork 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.

Pork Chili Verde

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