Chef John's pork chili verde features tender of chunks of pork simmered in a spicy tomatillo sauce. It's a warm, tasty dish the whole family will enjoy!
Preparation Time
30 mins
Cooking Time
2 hr 10 mins
Total Time
2 hr 40 mins
Calories
513 Calories
Recipe Instructions
Step 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. 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.
Step 2
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.
Step 3
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. 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.
Step 4
Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.
Ingredients
2 tablespoons vegetable oil
1 bay leaf
freshly ground black pepper
2 teaspoons ground cumin
1 tablespoon chopped fresh cilantro
2 teaspoons dried oregano
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 pounds boneless pork shoulder, cut into 2-inch pieces
