Chili Verde Pork

Chili Verde Pork is almost always on the menu at our favorite Mexican Restaurants. Our Chili Verde Pork is full of authentic Mexican flavors (most of which we usually have on hand!) that will leave your taste buds happy.

How can I serve Chili Verde Pork?

We typically plan on having delicious leftovers with this recipe, which is great for a busy week. You can freeze the leftovers for later, or try one of these delicious ideas:

1. Chili Verde Nachos are easy and delicious with all your favorite toppings.
2. Serve in Loaded Chili Verde Quesadillas.
3. We love this as a meal served with rice, beans, and tortillas.
4. Easy Chili Verde Chimichangas are great for using up the leftover pork.

If you’re a fan of Mexican food, try these:

• Slow Cooker Sweet Pork Quesadillas
• Baja Shrimp Tacos
• Chicken Fajita Bowls

Chili Verde Pork is almost always on the menu at our favorite Mexican Restaurants. Our Chili Verde Pork is full of authentic Mexican flavors (most of which we usually have on hand!) that will leave your taste buds happy.

Chili Verde Pork

Ingredients:

• 3 lb. Main St Pork Cubes (#1756), thawed
• Salt (#1146) and ground black pepper (#1029)
• 2 Tbsp vegetable or canola oil
• 1- 1 1/2 cup Flav-R-Pac Chopped Onion (#5772)
• 2 tsp Kirkland Minced Garlic (#1289)
• 1/2 Tbsp AP Cumin (#1442)
• 1/2 Tbsp AP Oregano (#1445)
• 2 cups chicken broth (#1038 base)
• 4 fresh poblano chiles, seeded and sliced
• 2 fresh jalapenos peppers, seeded and sliced in half
• 1 1/2 lb. fresh tomatillos, husks removed
• 1/2 cup fresh chopped cilantro

Instructions:

1. First, heat a large pot with oil over high heat.
2. Season the thawed pork cubes with salt and pepper, then add to the pot and brown all sides. Remove from the pot.
3. Then, add the onion until tender. Add the garlic and cook for 30 seconds.
4. Next, add the cumin and oregano. Place the pork back in the pot, and add the prepared chicken broth.
5. Now, reduce the heat to medium-low, cover, and simmer for 2-4 hours.
6. While that simmers, prepare the sauce. Turn oven to high broil with the rack on the second to the top level. Place the sliced and seeded peppers and tomatillos (do not seed the tomatillos) on a baking sheet (#), cut side down. Broil until browned, 7-10 minutes.
7. Place the peppers into a plastic bag and close the bag. Let them steam for 5 minutes to easily peel off the outer layer of skin.
8. Puree the peppers, tomatillos, and cilantro in a blender. Then, add the mixture to the pot and mix. Cook for 30-45 minutes longer and serve with beans and rice or tortillas.
9. You can shred the pork, but it will be tender and fall apart.

Adapted from: https://tastesbetterfromscratch.com/pork-chile-verde/

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