Pork Green Chili Recipe
Roasted pork, poblano, tomatillo, cilantro, lime crema, crispy tortilla
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Roast the Pork
Preheat your oven to 350°F (175°C). Season the pork shoulder with salt, pepper, and cumin. In a large oven-safe pan, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 5-7 minutes. Cover the pan and roast in the oven for about 2 hours or until the pork is tender.
- 2
Prepare the Sauce
While the pork is roasting, roast the poblano peppers over an open flame or under the broiler until charred. Place them in a bowl and cover with plastic wrap to steam for about 10 minutes. Peel the skins, remove the seeds, and chop. In a saucepan, combine the tomatillos, onion, garlic, and chicken broth. Bring to a simmer and cook until the tomatillos are soft, about 10 minutes. Blend until smooth.
- 3
Combine Ingredients
Once the pork is done, shred it using two forks. Add the shredded pork and roasted poblano peppers to the tomatillo sauce. Stir in chopped cilantro and juice from one lime. Simmer for an additional 10 minutes to combine flavors.
- 4
Prepare Lime Crema
In a small bowl, mix together sour cream, juice from the remaining lime, and a pinch of salt.
- 5
Serve
Serve the pork green chili in bowls, topped with crispy tortilla strips and a drizzle of lime crema.
