Mexican Pork Chili (Chile Verde) recipe
All Recipes Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Ingredients
- 1 ½ pounds fresh tomatillos, or more to taste, husks removed 3 serrano peppers 4 cloves garlic, peeled 1 tablespoon olive oil 3 tablespoons lard 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 1/2-inch cubes 2 teaspoons garlic salt ½ teaspoon ground black pepper 1 medium yellow onion, coarsely chopped 1 green bell pepper, coarsely chopped ½ cup red wine 1 cup low-sodium chicken stock ⅓ cup chopped fresh cilantro 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon kosher salt
Nutrition Info
- 221.4 caloriescarbohydrate: 5.7 gcholesterol: 48 mgfat: 15.6 gfiber: 1.6 gprotein: 12.7 gsaturatedFat: 5.4 gservingSize: -sodium: 508 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Mexican Pork Chili (Chile Verde)
Directions
-
Preheat the oven to 350 degrees F (175 degrees C).
Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.