Chili Verde 🌶️
A Mexican style pork stew in a tasty salsa verde that is slowly braised until the pork melts into your mouth!
This chili verde is one of my favourite recipes and when I was making it the other day I thought that it was a great opportunity to take some new photos and update the recipe!
Ingredients:
2 pounds pork shoulder, cut into chunks
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1 pound tomatillos, husked and chopped
2 green bell peppers, chopped
2 jalapeños, seeded and chopped
1 cup chicken broth
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Directions:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add pork chunks and brown on all sides. Remove pork and set aside.
In the same pot, add onion and garlic, cooking until softened, about 3-4 minutes.
Add chopped tomatillos, green bell peppers, and jalapeños. Cook for 5 minutes, stirring occasionally.
Return the pork to the pot and stir in chicken broth, cumin, oregano, smoked paprika, salt, and pepper. Bring to a boil.
Reduce heat to low, cover, and simmer for 2 hours, or until pork is tender and shreds easily.
Shred the pork with two forks and stir in chopped cilantro and lime juice. Adjust seasoning to taste.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 290 kcal per serving | Servings: 6 servings
