Zesty Tomatillo Pork Chili Verde
Embark on a culinary adventure with this Zesty Tomatillo Pork Chili Verde, inspired by traditional Colorado flavors. This delightful dish highlights the tangy brightness of tomatillos combined with tender chunks of pork shoulder, all simmered to perfection in a savory broth enriched with milder Anaheim chiles. With every spoonful, you'll experience a harmonious blend of spices, the freshness of cilantro, and the subtle heat that makes this chili stand out. Ideal for a cozy gathering or a family feast, it's best served with crispy tortilla chips and a squeeze of lime to elevate the flavors even further.
6
Servings
390
Calories
14
Ingredients
Ingredients
Anaheim chilies
3 (roasted, stemmed, seeded, and chopped)
Vegetable oil
1/4 cup (divided)
Boneless pork shoulder
2 lbs (cut into rough 1-inch chunks)
Kosher salt
to taste (for seasoning)
Freshly ground black pepper
to taste (for seasoning)
Whole cumin seeds
1 teaspoon (whole)
Yellow onion
1 medium (cut into small dice)
Fresh cilantro
1/2 cup (finely chopped, with tender stems)
Garlic cloves
6 (minced)
All-purpose flour
1 tablespoon (for thickening)
Crushed tomatillos
16 ounces (canned)
Chicken stock
4 cups (for broth)
Tortilla chips
for serving (for dipping)
Lime wedges
for serving (for garnish)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Coat the Anaheim chiles in 1 tablespoon of vegetable oil and place them on a baking sheet. Roast in the preheated oven for about 20 minutes, or until the skins blister and the peppers soften.
3
Remove the chiles from the oven and let them cool slightly. Once cool enough to handle, stem and seed the chiles, leaving the charred skin on for added flavor. Chop the chiles and set aside.
4
In a large pot or Dutch oven, heat the remaining vegetable oil over medium-high heat. Add the pork shoulder chunks, seasoning them with kosher salt and freshly ground black pepper. Sprinkle in the whole cumin seeds.
5
Sear the pork for about 15 minutes, turning occasionally, until it is golden brown on all sides. Remove the browned pork from the pot using a slotted spoon, and set aside.
6
Reduce the heat to medium and add the chopped Anaheim chiles, diced onion, chopped cilantro, and minced garlic to the pot, seasoning them with salt and pepper. Sauté the vegetables for about 10 minutes, stirring frequently, until the onions are soft and golden.
7
Sprinkle the all-purpose flour over the sautéed vegetables, stirring to combine. Cook for another 2-3 minutes until the flour is fully absorbed.
8
Return the seared pork to the pot, followed by the crushed tomatillos and chicken stock. Stir well to combine all ingredients.
9
Increase the heat to bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot with a lid and simmer for about 45 minutes, or until the pork is fork-tender.
10
After 45 minutes, remove the lid and let the chili simmer uncovered for an additional 15 minutes, allowing the flavors to concentrate and the liquid to reduce slightly.
11
Taste and adjust the seasoning as necessary before serving hot with tortilla chips and lime wedges.
Nutrition Information
31g
Fat
10g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Tomatillo Pork Chili Verde?
Zesty Tomatillo Pork Chili Verde is a savory Colorado-inspired stew featuring tender pork shoulder, tangy tomatillos, and roasted Anaheim chiles.
How many servings does this recipe provide?
This recipe makes approximately 6 servings.
What cut of meat is used for this chili?
The recipe calls for 2 lbs of boneless pork shoulder, cut into 1-inch chunks.
How many calories are in one serving of this pork chili?
There are 390 calories per serving.
What type of chiles are best for this recipe?
Anaheim chiles are used for their mild heat and bright flavor.
At what temperature should the Anaheim chiles be roasted?
The oven should be preheated to 400°F (200°C) for roasting the chiles.
How long do the chiles need to roast?
Roast the chiles for about 20 minutes until the skins blister and the peppers soften.
Should I remove the skin from the roasted chiles?
No, the recipe suggests leaving the charred skin on for added flavor after stemming and seeding.
What kind of oil should I use for searing the pork?
Vegetable oil is recommended for its high smoke point.
How long does it take to sear the pork shoulder?
Sear the pork chunks for about 15 minutes until they are golden brown on all sides.
What is the purpose of adding all-purpose flour to the vegetables?
The flour acts as a thickening agent for the chili broth.
Can I use fresh tomatillos instead of canned?
Yes, though the recipe specifically calls for 16 ounces of crushed canned tomatillos for convenience.
How long does the chili need to simmer?
The chili should simmer covered for 45 minutes, then uncovered for an additional 15 minutes.
Why is the chili simmered uncovered for the last 15 minutes?
Simmering uncovered allows the flavors to concentrate and the liquid to reduce slightly.
What is the total cooking time for the pork?
Between searing and simmering, the pork cooks for approximately 75 minutes to ensure it is fork-tender.
What spices are used in this recipe?
The dish is seasoned with whole cumin seeds, kosher salt, and freshly ground black pepper.
Is there garlic in this chili verde?
Yes, the recipe includes 6 minced garlic cloves.
What type of onion is recommended?
One medium yellow onion, diced small, is used.
Can I substitute the chicken stock?
While chicken stock is standard, you could use vegetable stock or water, though it may change the flavor profile.
How much fat is in one serving?
One serving contains 31g of fat.
How much protein is in this dish?
There are 23g of protein per serving.
What are the best toppings or sides for this chili?
It is best served with tortilla chips for dipping and lime wedges for garnish.
Does the recipe include cilantro?
Yes, it uses 1/2 cup of finely chopped fresh cilantro, including the tender stems.
What is the carbohydrate count per serving?
The dish contains 10g of carbohydrates per serving.
Can I make this chili spicier?
To increase heat, you could add jalapeños or serrano peppers along with the Anaheim chiles.
Is this recipe considered a Mexican dish?
Yes, it is tagged under Mexican cuisine and comfort food.
How do I know when the pork is ready?
The pork is ready when it is fork-tender, usually after 45-60 minutes of simmering.
Should I use whole or ground cumin?
The recipe specifically calls for 1 teaspoon of whole cumin seeds.
What size should I cut the pork shoulder?
The pork should be cut into rough 1-inch chunks.
How many ingredients are in this recipe?
There are a total of 14 ingredients listed in this recipe.