Description
Tender pork shoulder simmered in a flavorful green chile sauce with tomatillos, onions, garlic, and spices. A Southwestern classic!
Ingredients
Scale
- 3 pounds pork shoulder, cut into 1-inch cubes
- 2 large yellow onions, chopped
- 6 cloves garlic, minced
- 2 pounds fresh green chiles (such as Anaheim, Poblano, or Hatch), roasted, peeled, seeded, and chopped (or 2 (27 ounce) cans whole green chiles, chopped)
- 6 cups chicken broth
- 1 pound tomatillos, husked, rinsed, and quartered
- 1–2 jalapeños, seeded and minced (optional, for extra heat)
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt: To taste
- Pepper: To taste
Instructions
- Prepare the Pork: Season the pork cubes generously with salt and pepper.
- Sear the Pork: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the pork on all sides until nicely browned (5-7 minutes per batch). Remove and set aside.
- Sauté Aromatics: Add the chopped onions to the pot and cook until softened and translucent (5-7 minutes), scraping up any browned bits. Add the minced garlic and cook for another minute, until fragrant.
- Build the Chili Base: Add the cumin and oregano to the pot and cook for about 30 seconds, until fragrant. Add the chopped green chiles, tomatillos, and jalapeño (if using). Stir and cook for about 5 minutes, allowing the chiles and tomatillos to soften slightly.
- Add Broth and Pork: Pour in the chicken broth, scraping up any remaining browned bits. Return the browned pork to the pot, ensuring it’s mostly submerged. Add more broth if needed.
- Simmer: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours (or longer, up to 4 hours), or until the pork is very tender and easily shreds with a fork. Check periodically and stir to prevent sticking, adding more broth if the liquid reduces too much.
- Shred and Finish: Remove the pork from the pot with a slotted spoon and shred it into bite-sized pieces using two forks. Return the shredded pork to the pot.
- Add Cilantro and Lime: Stir in the chopped cilantro and lime juice.
- Season: Taste the chili and adjust the seasoning with salt and pepper as needed.
- Thicken (Optional): For a thicker chili, remove about 1 cup of the liquid and blend it with an immersion blender (or regular blender, carefully). Return the blended liquid to the pot and stir.
- Serve: Serve hot, garnished with your favorite toppings like sour cream, shredded cheese, avocado slices, chopped cilantro, and lime wedges.
Notes
- Chile Selection: The type of green chiles you use will greatly impact the flavor and heat level of the chili. Anaheim chiles are mild, while Poblano chiles have a bit more heat. Hatch chiles, which are grown in New Mexico, are known for their unique flavor and varying levels of heat. Experiment with different types of chiles to find your favorite combination. If you can’t find fresh green chiles, canned green chiles are a perfectly acceptable substitute.
- Roasting Chiles: Roasting the green chiles before adding them to the chili will enhance their flavor. To roast the chiles, you can use a gas stovetop, a broiler, or a grill. Place the chiles directly over the flame or under the broiler and cook until the skin is blackened and blistered on all sides. Then, place the chiles in a bowl and cover with plastic wrap for about 10 minutes. This will steam the chiles and make it easier to peel off the skin. Once the chiles are cool enough to handle, peel off the skin, remove the seeds, and chop the chiles.
- Spice Level: If you like a spicier chili, you can add more jalapeños or a pinch of cayenne pepper. You can also leave some of the seeds in the jalapeños for extra heat.
- Pork Variation: While pork shoulder is the traditional choice for pork green chili, you can also use pork loin or pork tenderloin. However, these cuts of pork are leaner and may require less cooking time.
- Vegetarian Option: To make a vegetarian version of this chili, you can substitute the pork with diced sweet potatoes or butternut squash. You can also add black beans or pinto beans for extra protein. Use vegetable broth instead of chicken broth.
- Slow Cooker Method: This recipe can also be made in a slow cooker. Sear the pork as directed, then transfer it to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender. Shred the pork and return it to the slow cooker before serving.
- Pressure Cooker Method: For a faster version, use a pressure cooker or Instant Pot. Sear the pork as directed, then add it to the pressure cooker along with the remaining ingredients. Cook on high pressure for 45 minutes, followed by a natural pressure release. Shred the pork and return it to the pot before serving.
- Serving Suggestions: Get creative with your toppings! In addition to the traditional toppings, you can also add pickled onions, crumbled cotija cheese, or a dollop of guacamole.
- Prep Time: 30 minutes
- Cook Time: 150 minutes