Chili Verde Recipe

Chili Verde Directions

1. 1

   Prepare the Pork

   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

2. 2

   Brown the Pork

   Increase the heat to medium-high, then add the cubed pork shoulder. Cook until browned on all sides, about 8-10 minutes.

3. 3

   Add Seasonings

   Sprinkle the cumin, salt, and black pepper over the pork. Stir well to combine and coat the meat with the spices.

4. 4

   Add Broth and Tomatillos

   Pour in the chicken broth and add the quartered tomatillos. Bring the mixture to a simmer.

5. 5

   Braise the Pork

   Reduce the heat to low, cover the pot, and let it braise for about 1.5 to 2 hours, or until the pork is tender and easily shredded.

6. 6

   Grill the Serrano Peppers

   While the pork is braising, grill the serrano peppers until charred and blistered. Allow to cool, chop, and set aside.

7. 7

   Finish the Chili Verde

   Once the pork is tender, stir in the chopped serrano peppers and let cook for an additional 10 minutes.

8. 8

   Warm the Tortillas

   In a separate skillet, warm the flour tortillas over medium heat until pliable, about 30 seconds per side.

9. 9

   Serve

   Serve the chili verde hot, topped with shredded Oaxaca cheese, with the warm tortillas on the side.