Green Chili Pork Verde


  • 2 lbs pork shoulder, cut into 2-inch cubes

  • Canola Oil

  •  1 lb fresh tomatillos, husked and rinsed

  • 2 Poblano Peppers (Stems cut off)

  •  1 yellow onion, peeled and quartered

  •  10 garlic cloves, smashed

  •  1 Tablespoon freshly ground cumin

  •  1–2 jalapeños (stems cut off)

  •  1 bunch of cilantro

  •  4 limes, zested and juiced

  •  Salt and pepper, to taste


1. Preheat oven to 450F. Toss everything for the salsa Verde (except the pork, cilantro and lime juice/zest) in a roasting pan and roast until golden, slightly charred and tender. (Depending on your oven this can take anywhere from 30 minutes to an hour.) 2. Heat a large cast-iron or heavy-duty sauté pan over high heat. A. Season pork with salt and pepper and rub with a tablespoon or two of canola oil. B. Sear pork on all sides, making sure it’s golden brown. Place pork inside your slow cooker. 3. Once veggies are done roasting, pour into a blender or food processor along with the cilantro, lime juice and zest, and blend on high until smooth, adding a touch of water if needed. Dump salsa on top of pork, put the lid on and cook pork until tender, about 4–5 hours on low or 3 hours on high. (If you don't want is two spicy you can remove the jalepeno or only use half.)

Serve with Spanish or White rice, black beans and tortillas.

0 views0 comments

Recent Posts

See All