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chile verde pork

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Chile Verde Pork

Zesty chili verde and melty cheese soften a tortilla filled to the max with refried beans, veggies and more cheese making this Pork Chili Verde recipe the absolute best for making green chili burritos and more!

Ingredients:

  • 1/2 cup flour
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon ground black pepper
  • 2-3 pounds boneless pork shoulder or pork butt , fat trimmed and cut into 1-inch pieces
  • 2 tablespoons vegetable oil
  • 1 white onion , chopped
  • 2 jalapenos , seeds removed and minced
  • 3 cloves garlic , minced or pressed
  • 1 1/2 cups low sodium chicken broth
  • 3-4 medium tomatillos , husks removed, chopped
  • 14 ounces cans diced green chilies , or one cup freshly roasted and peeled
  • 14 ounces petite diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons fresh lime juice

Direction

  1. In a large bowl, whisk together the flour, salt and pepper. Toss the cubed pork in the flour mixture, shaking off any excess. Transfer to a plate and discard remaining flour.
  2. Heat the vegetable oil over medium-high heat in a large Dutch oven or pot. When the oil it hot and simmering, add the floured pork, browning on all sides, approximately 3-4 minutes. Remove the pork to a paper towel lined plate and set aside.
  3. Add the onion and jalapenos to the hot pot, sauteing until soft and fragrant. Add the garlic, cooking an additional minute. Scrape up any browned bits, leaving them in the pan.
  4. Add the cooked pork, broth, tomatillos, green chiles, tomatoes, cumin, oregano, salt and pepper to the pot, stirring to combine.
  5. Cover and reduce to low heat (low simmer) for 2-3 hours.
  6. Serve over rice, smothered over burritos or with a side of flour tortillas.
  7. If you've tried this recipe, please come back and let us know how it was in the comments or star ratings.

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