CookPal AI
Pork Chili Verde (Green Pork Chili)

Pork Chili Verde (Green Pork Chili)

Cost $20, save $15

Source: Recommended by CookPal

  • 130 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Meat

    • 2 pounds boneless pork shoulder, cut into 2-inch pieces

  • Vegetables & Herbs

    • 🧅 1 yellow onion, diced
    • 1 poblano chile pepper, seeded
    • 🧄 6 cloves peeled garlic
    • 1/2 cup packed cilantro leaves
    • 🥔 1 1/2 pounds Yukon Gold potatoes, quartered
    • 1 tablespoon chopped fresh cilantro

  • Spices & Seasonings

    • 🧂 2 teaspoons kosher salt, divided
    • 2 teaspoons dried oregano
    • 2 teaspoons ground cumin
    • 1/2 teaspoon ground coriander
    • 1/4 teaspoon cayenne pepper
    • 1 bay leaf

  • Liquids & Sauces

    • 2 1/2 cups chicken stock, or as needed

  • Dairy

    • 🥛 1/4 cup sour cream

  • Optional Toppings

    • 1/2 cup pickled red onions

  • Cooking Oil

    • 2 tablespoons vegetable oil

STEPS

1

Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes.

2

Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.

3

Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.

4

Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour.

5

Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.

6

Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

NUTRIENTS

Per 1 serving

🔥

513

Calories

  • 32
    Protein
  • 28
    Carbs
  • 31
    Fats

💡 Browning the pork adds extra flavor, although it's optional.You can make this dish ahead and let the flavors develop overnight.Serve with warm tortillas or rice for a complete meal.