Authentic Chili Verde (Mexican Pork Green Chili)

Instructions:

1. Season the pork with salt and pepper. Heat oil in a large pot and brown the pork until lightly golden.
2. Add the onion and garlic to the pot and sauté for about 2 minutes.
3. Roast the tomatillos and jalapeños in a hot skillet or under the broiler until blistered and softened.
4. Blend the roasted tomatillos, jalapeños, cilantro, cumin, and oregano with 1 cup of the chicken broth until smooth.
5. Pour the green sauce into the pot with the pork. Add the chopped roasted green chiles and the remaining broth.
6. Bring to a simmer, cover, and cook for 1–1.5 hours, or until the pork is tender.
7. If using potatoes, add them during the last 25 minutes of simmering.
8. Taste and adjust salt as needed.
9. Serve with warm tortillas, lime, cilantro, and rice or beans.

Variations

• Use pork ribs or country-style ribs for even richer flavor.
• Add roasted poblano peppers for a deeper, silkier sauce.
• Stir in a spoonful of salsa verde for extra brightness.
• Make it spicier with serrano peppers instead of jalapeños.
• Add a handful of spinach or kale for a nutritious boost that blends seamlessly.

Tips

• Browning the pork well builds the foundation of the dish—don’t rush this step.
• Blend the sauce until completely smooth for a silky finish.
• Use a mix of mild and hot chiles to balance flavor and heat.
• Add lime at the table, not in the pot, to keep the citrus fresh and bright.
• Chili verde tastes even better the next day as the flavors deepen and meld.