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Pork Chili Verde

Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main
Servings: 10
Author: Ruthie


  • 2 1/2 pounds boneless pork butt -- trimmed of fat and cubed into 2 inch pieces
  • sea salt and pepper
  • 1 cup flour for dredging
  • ¼ cup vegetable oil
  • 1 yellow onions small 1 inch cubes
  • 2 poblano peppers ROASTED over flame cut into 1 inch chunks
  • 2 jalapeno seeded and finely chopped
  • 2 garlic cloves minced
  • 1 ½ pounds tomatillo roasted peeled and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 bunch cilantro chopped
  • 3 cups chicken stock
  • sea salt and pepper to taste


  • Generously season the pork with salt and pepper and lightly coat with the flour.
  • Heat the oil in a large heavy bottom stock pot.
  • Pan fry the pork in small batches until well browned on all sides, with a slotted spoon remove browned pork; hold warm.
  • Drain the fat from the pan and place the onions in the same skillet, cook over moderate heat, stirring occasionally, until limp, approximately 5 minutes.
  • Add the roasted poblanos and jalapenos; cook for 4 minutes longer.
  • Stir in the garlic and cook for 2 additional minutes.
  • Add the browned pork, tomatillos, oregano,cumin, cilantro to pot, add chicken stock, and bring to a boil.
  • Reduce to a simmer and cook for 2 hours or until the pork is fork tender.
  • Add sea salt and pepper to taste.