Pork Chili Verde

Tender chunks of pork that pull apart with a fork, simmered in a vibrant, tangy green sauce. The chili heat is balanced by fresh cilantro notes.

• Prep time: 25 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 690
• Protein: 46 g
• Carbs: 20 g
• Fat: 49 g

Ingredients

• 800 g Pork shoulder blade ( cut into large cubes )
• 1 piece Yellow onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 1 tbsp Cumin ground
• 1 tbsp Oregano
• 2 piece Hot chili pepper ( seeded and chopped )
• 2 tbsp Sunflower oil
• 500 ml Mineral water
• 1 piece Fresh cilantro ( chopped bunch )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 g Tomatillos ( husked, rinsed and blended )
• 2 piece Poblano Pepper ( seeded and blended with the tomatillos )
• 500 ml Chicken broth

Instructions

1. Sear the meat

   Cut the pork into 3cm cubes. Heat the oil in a cast iron pot. Brown the meat on all sides until a brown and crispy crust forms. Work in batches to avoid boiling the meat in its own juices.

2. Sauté the aromatics

   Remove the meat. In the same fat, add the chopped onion and minced garlic. Scrape the bits from the bottom of the pot. Add the cumin and oregano. When the onion becomes translucent and the spices are fragrant, return the meat to the pot.

3. Simmer the sauce

   Add the blended tomatillos and poblano peppers along with the chicken broth. Bring to a boil then lower the heat. Cover and simmer on low heat. The sauce should gently simmer until the meat is tender and falls apart easily.

4. Reduce and thicken

   Remove the lid. Increase the heat to reduce the sauce until it coats the back of a spoon. Stir in the chopped fresh cilantro at the last moment to keep its bright color.

Chef's tips

• Do not overcrowd the pot when searing the meat, or it will steam instead of browning.
• If using fresh tomatillos, remove the papery husk and rinse off the sticky residue before blending.

Storage

Store in the refrigerator for up to 3 days. This dish tastes even better reheated as the flavors infuse the meat.