Chili Verde Recipe
Tender pork slowly simmered with garlic, onions, Mexican spices, green chile sauce. Served with onions, jalapeños, cheese, sour cream, flour tortillas.
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Ingredients
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Main Ingredients
Toppings and Serving
Method
Cooking the Pork
- 1
Prepare the Pork
Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.
- 2
Sauté the Aromatics
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and the onion is translucent (about 5 minutes).
- 3
Brown the Pork
Add the seasoned pork chunks to the pot and brown on all sides, about 5-7 minutes.
- 4
Add Sauces
Pour in the green chile sauce and chicken broth, stirring to combine all ingredients.
- 5
Simmer
Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 2-3 hours, or until the pork is tender and easily shredded.
Serving the Chili Verde
- 6
Prepare the Toppings
While the chili verde is simmering, chop the jalapeños and fresh cilantro. Set aside for serving.
- 7
Serve the Dish
Once the pork is tender, shred it using two forks directly in the pot. Serve the chili verde hot, garnished with jalapeños, cilantro, shredded cheese, and a dollop of sour cream. Provide warm flour tortillas on the side for wrapping.
