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Pork Chili Verde

Pork Chili Verde

Erin Cole
This is my recipe for the Traditional Mexican Pork Stew
Prep Time 45 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 8 Anaheim, New Mexico or Poblano pepper
  • 2.5 pounds pork loin or pork shoulder cut into stew size pieces
  • 1 tbsp canola oil
  • 1 tsp black pepper
  • 1 tsp Goya Adobo
  • 1 onion diced
  • 4 cloves garlic minced
  • 48 ounces chicken stock
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 tbsp kosher salt
  • 12 tomatillos cut into 8 pieces each

Instructions
 

  • Set oven to broil. Broil peppers for 8 minutes. Flip and broil for another 3 minutes. Put in bowl, cover and with foil to cool. Set oven to 400.
  • Cut pork in stew size pieces. If using pork shoulder cut into larger chunks. Season pork with black pepper and Goya Adobo. Brown pork in canola oil in oven proof pot. Add onion and garlic and cook for another 3 minutes.
  • Add chicken stock, cumin, thyme, salt and tomatillos. Cook in oven for half an hour.
  • Peel chilis, remove top and seeds and chop into ½ inch square slices. Add to pot and cook in oven for at least 1.5 hours. The longer the better.
  • Serve with corn tortillas.