Pork Chili Verde with Roasted Tomatillos
Experience the robust flavors of traditional Mexican cuisine with this hearty Pork Chili Verde. Tender pieces of pork simmered in a flavorful stew made from roasted tomatillos and a medley of fresh peppers create a deliciously spicy and tangy dish. This mouthwatering stew is perfect for serving over steaming Spanish rice and topped with creamy refried beans, making it an ideal meal for gatherings or weeknight dinners. Its vibrant colors and fresh ingredients will impress your friends and family, while the warmth and depth of flavor will leave everyone asking for seconds.
20
Servings
160
Calories
13
Ingredients
Ingredients
Pork stew meat
6 lbs (cubed)
Vegetable oil
1/4 cup (for sautéing)
Yellow onions
2 large (chopped)
Garlic
6 cloves (minced)
Sea salt
1 tablespoon
Fresh ground pepper
to taste
Ground cumin
1 tablespoon
Chicken broth
4 1/2 quarts
Fresh poblano chiles
8 (seeded and chopped)
Fresh jalapeno peppers
4 (seeded and chopped)
Yellow bell peppers
2 (seeded and chopped)
Fresh tomatillos
3 lbs (husks removed)
Cilantro leaves
1 cup (coarsely chopped)
Instructions
1
In a large stock pot, heat the vegetable oil over high heat. Once hot, add the cubed pork stew meat, searing it until browned on all sides. Remove the pork and set aside, reserving 3 tablespoons of oil in the pot.
2
Reduce the heat to medium and add the chopped onions and minced garlic to the pot. Season with sea salt and fresh ground pepper. Sauté until the onions are translucent and tender, about 5-7 minutes.
3
Stir in the ground cumin, allowing it to toast for about 1 minute, then return the browned pork to the pot. Pour in the chicken broth, scraping the bottom of the pot to release any flavorful bits.
4
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes.
5
Add the chopped poblano, jalapeno, and yellow bell peppers to the pot, stirring to combine. Cover and continue to simmer for another 15 minutes.
6
While the stew is simmering, place the tomatillos under the broiler on a baking sheet until they are charred and slightly blistered, about 5-7 minutes. Allow them to cool slightly, then blend with the coarsely chopped cilantro until smooth.
7
Stir the tomatillo and cilantro puree into the pot. Cook uncovered for an additional 30 to 45 minutes, stirring occasionally, until the pork is tender and the flavors have melded together.
8
Serve hot over Spanish rice with a side of refried beans for a complete meal.
Nutrition Information
9g
Fat
11g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Pork Chili Verde with Roasted Tomatillos?
It is a hearty Mexican stew featuring tender pork simmered with roasted tomatillos and a variety of fresh peppers.
How many servings does this recipe provide?
This recipe makes 20 servings.
What is the calorie count per serving?
There are 160 calories in each serving.
How much pork is required for this recipe?
You will need 6 lbs of cubed pork stew meat.
What type of oil is used for sauteing?
The recipe calls for 1/4 cup of vegetable oil.
How many onions are needed?
You need 2 large yellow onions, chopped.
How many garlic cloves are used?
The recipe requires 6 cloves of minced garlic.
How much fat is in a single serving?
Each serving contains 9g of fat.
What is the carbohydrate content per serving?
There are 11g of carbohydrates per serving.
How much protein is provided per serving?
Each serving contains 11g of protein.
How much chicken broth is used in the stew?
The recipe uses 4 and a half quarts of chicken broth.
What kind of peppers are included?
The dish uses 8 poblano chiles, 4 jalapenos, and 2 yellow bell peppers.
How many tomatillos are needed?
You will need 3 lbs of fresh tomatillos with the husks removed.
How much cilantro is required?
The recipe uses 1 cup of coarsely chopped cilantro leaves.
What seasonings are used?
It is seasoned with 1 tablespoon of ground cumin, 1 tablespoon of sea salt, and fresh ground pepper to taste.
How are the tomatillos prepared?
They are roasted under a broiler until charred and then blended with cilantro until smooth.
How long should you roast the tomatillos?
Roast them for about 5 to 7 minutes until they are charred and slightly blistered.
What is the first step in the cooking process?
Heat vegetable oil over high heat and sear the cubed pork until browned on all sides.
How long should the pork simmer before adding peppers?
After adding the broth, let the pork simmer covered for 30 minutes.
When do you add the poblano and jalapeno peppers?
Add the peppers after the initial 30-minute simmer and continue to simmer for another 15 minutes.
How long is the final simmer after adding the tomatillo puree?
Simmer uncovered for an additional 30 to 45 minutes until the pork is tender.
What are the recommended side dishes?
Serve the chili verde over Spanish rice with a side of refried beans.
Do you need to seed the peppers?
Yes, the poblanos, jalapenos, and bell peppers should be seeded and chopped.
What color are the bell peppers used in this dish?
The recipe specifically uses yellow bell peppers.
How much sea salt is added?
1 tablespoon of sea salt is used to season the onions and garlic.
Should the stew be covered while simmering?
It is covered during the first two simmer stages but uncovered for the final stage after the puree is added.
How is the green color achieved?
The vibrant green color comes from the puree of roasted tomatillos and fresh cilantro.
What makes the pork tender?
The long simmering process in chicken broth and the acidic tomatillo sauce help tenderize the pork.
Is this recipe suitable for a large group?
Yes, with 20 servings, it is perfect for gatherings or family reunions.
Can I adjust the spiciness of this dish?
Yes, you can adjust the number of jalapenos or poblanos to control the heat level.