Go Back
Easy Pork Chili Verde Recipe

Easy Pork Chili Verde Recipe

Tender pork simmers in a bright tomatillo-green chile sauce until spoon-soft and flavorful. Serve it with warm tortillas, rice, or a squeeze of lime.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2.5 lb boneless pork shoulder, cubed trimmed and cut into 1-inch pieces
  • 1.5 tsp kosher salt plus more to taste
  • 1 tsp black pepper freshly ground
  • 2 tsp ground cumin
  • 1.5 tsp dried oregano Mexican oregano if available
  • 0.5 tsp ground coriander optional
  • 1.5 tbsp neutral oil such as canola or avocado oil
  • 1.5 cup yellow onion, chopped
  • 0.5 cup jalapeño, finely chopped seeded for less heat
  • 1 cup poblano pepper, chopped
  • 2.5 tsp minced garlic
  • 4 cup tomatillos, chopped husks removed and quartered
  • 4 oz diced green chiles mild, canned
  • 3 cup low-sodium chicken broth
  • 1 tbsp masa harina for thickening
  • 1 cup cilantro, chopped loosely packed
  • 2 tbsp fresh lime juice

Instructions

Preparation Steps

  • Pat pork dry. Toss with salt, pepper, cumin, oregano, and coriander until evenly coated.
  • Heat oil in a heavy pot over medium-high. Brown pork in batches, 6–8 minutes total, then transfer to a plate.
  • Lower heat to medium. Cook onion, jalapeño, and poblano in the drippings until softened, about 5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add tomatillos and cook, stirring, until they begin to collapse and release juices, 5–7 minutes.
  • Pour in broth and green chiles. Scrape up browned bits, then return pork and any juices to the pot.
  • Bring to a gentle simmer. Cover and cook, stirring occasionally, until pork is fork-tender, 60–75 minutes.
  • Whisk masa with a few spoonfuls of hot broth. Stir slurry into the pot and simmer 5–10 minutes to thicken.
  • Off heat, stir in cilantro and lime juice. Taste and adjust salt before serving.

Notes

For a roasty twist, broil the tomatillos and peppers until blistered before simmering. Slow cooker option: brown pork, then add everything except masa, cilantro, and lime to the slow cooker; cook on Low 6–8 hours, finish with the masa slurry, lime, and cilantro. Leftovers keep 4 days refrigerated or freeze up to 3 months.
This recipe is an original creation inspired by classic Easy Pork Chili Verde Recipe flavors. All ingredient ratios and instructions are independently developed.