1. Roast the Vegetables
Preheat your oven broiler. Arrange the tomatillos, poblano peppers, jalapeños (cut-side down), onion wedges, and garlic cloves on a baking sheet. Broil until the skins are blistered and lightly charred. This step intensifies the flavor and adds depth to the sauce.
Once roasted, transfer the vegetables to a blender. Add 1 cup of fresh cilantro and blend until smooth. Set the green sauce aside.
2. Brown the Pork
Heat the oil or bacon grease in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in batches and brown it on all sides. This step builds a rich base flavor for the stew. Once browned, set the pork aside.
3. Build the Chili Verde
Return the pork to the pot. Add the roasted tomatillo sauce, broth, cumin (if using), and oregano. Stir well and bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer until the pork becomes fall-apart tender. Choose one of the following cooking methods:
-
Stovetop: Simmer on low heat for 2 to 3 hours
-
Oven: Cover and cook at 350°F (180°C) for 2 to 3 hours
-
Slow Cooker: Cook on low for 8 to 10 hours or on high for 4 to 5 hours
4. Finish and Season
Once the pork is tender, remove from heat. Season with soy sauce or salt to taste. Stir in fresh lime juice and chopped cilantro just before serving to brighten the flavors.
Serving Suggestions
Chili Verde is incredibly versatile and can be served in many ways:
-
With warm corn or flour tortillas
-
Over Mexican rice or cilantro-lime rice
-
Alongside refried beans or black beans
-
As a filling for tacos, burritos, or enchiladas
Tips for the Best Chili Verde
Continued on next page:
