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Classic Pork Green Chili
Traditional dish · Mexican
A rich and hearty traditional pork green chili, slow-simmered with roasted poblanos and tomatillos for a deep, authentic flavor.
Ingredients
- Pork shoulder2 lbs
- Poblano peppers6
- Tomatillos1 lb
- White onion1 large
- Garlic cloves4
- Chicken broth4 cups
- Cumin1 tsp
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
- Vegetable oil2 tbsp
- Cilantro1/4 cup, chopped (for garnish)
- Mexican crema or sour creamfor garnish
Steps
- 1
Roast poblano peppers and tomatillos under a broiler or over an open flame until charred. Place poblanos in a bowl, cover, and let steam for 10 minutes. Peel, seed, and roughly chop the poblanos. Peel and roughly chop the tomatillos.
- 2
Cut pork shoulder into 1-inch cubes. Season generously with salt and pepper.
- 3
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear pork cubes in batches until browned on all sides. Remove pork and set aside.
- 4
Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- 5
Add chopped roasted poblanos and tomatillos to the pot. Stir in cumin and oregano.
- 6
Return the pork to the pot. Pour in chicken broth, ensuring the pork is mostly submerged. Bring to a simmer.
- 7
Reduce heat to low, cover, and simmer for at least 2-3 hours, or until pork is very tender and the chili has thickened. Stir occasionally.
- 8
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a dollop of crema.
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