Ultimate Green Pork Chili Verde: A Hearty & Flavorful Slow-Cooked Comfort Food
This Green Pork Chili, often known as Chili Verde, is a culinary masterpiece: creamy, remarkably thick, beautifully smoky, subtly citrusy, and boasting just the perfect amount of warming spice. Each spoonful is packed with tender, succulent pork and creamy beans, making it an extraordinary dish that truly stands out.
While I might have missed the opportune moment to share this delightful pork and green chili recipe before major events like the Super Bowl, let’s be honest: a truly exceptional green pork chili is a welcome addition to the menu any day of the week. Its comforting warmth and robust flavors make it suitable for any season, any gathering, or simply a cozy night in.
This time, I had a truly wonderful excuse for the slight delay in sharing this recipe. Just last week, I received my very first Besh Box, and I was absolutely bursting with excitement to share my experience with you. For those unfamiliar, the Besh Box is a fantastic monthly recipe subscription box, curated by the renowned New Orleans chef and restaurateur, John Besh. Each thoughtfully assembled box is a treasure trove, filled with unique recipes, essential kitchen tools, specialty ingredients, and a wealth of cooking inspiration, all centered around a captivating monthly theme.
My in-laws generously gifted me a subscription for Christmas, and the anticipation had been building. The moment I walked through the door last week after work and saw that eagerly awaited box, I was incredibly giddy. Unpacking it felt like opening a culinary adventure. Inside, I discovered a collection of charming items, ranging from a beautifully handcrafted pot scoop and a high-quality cook’s towel to a handy jalapeño corer, finely ground cornmeal, arugula seeds, aromatic Mexican oregano, and exquisite heirloom cannellini beans. The theme was clearly leaning towards vibrant, fresh, and hearty flavors, perfectly setting the stage for this Green Pork Chili Verde.
Inspired by the Besh Box’s wonderful contents, especially the Mexican oregano and heirloom cannellini beans, I headed to the grocery store to gather the remaining fresh ingredients needed to bring this Green Pork Chili to life. Unlike traditional red chilis, the journey to this flavorful green masterpiece begins with creating its distinctive base. This vibrant foundation is meticulously crafted from sautéed onions, bright tomatillos, pungent garlic, earthy cumin, fresh cilantro, and savory chicken broth, all blended to a smooth consistency that forms the soul of the dish. This initial step ensures a deep, layered flavor that will infuse every element of the chili.
Next, we embark on browning succulent chunks of pork shoulder, a crucial step that locks in incredible flavor and texture before it slow-cooks to perfection. Once the pork is beautifully caramelized, we introduce a medley of chopped poblano and Anaheim peppers, adding a gentle heat and complexity, along with more fragrant oregano and the rinsed dried cannellini beans. Finally, the star of the show – the pureed tomatillo-broth mixture – is added to the pot, enveloping all the ingredients in its vibrant green embrace. The true magic, however, unfolds during the braising process. You’ll want to gently simmer this chili for a generous 3 to 4 hours, allowing the flavors to meld and deepen, until both the pork and beans achieve an unbelievably tender, melt-in-your-mouth consistency.
While this might not qualify as a lightning-fast, weekday-friendly recipe, the extended cooking time is precisely what elevates it from good to absolutely extraordinary. This slow braising is essential for transforming the pork into incredibly tender morsels that practically fall apart, and it’s key to developing the luxurious, creamy texture of the beans. Rushing the process simply won’t yield the profound depth of flavor and the wonderfully soft textures that define a truly great chili. Patience in the kitchen is undoubtedly rewarded with this hearty Green Pork Chili Verde.
The resulting chili is a symphony of flavors and textures: wonderfully creamy and thick, infused with a distinct smokiness, brightened by a subtle citrusy tang from the tomatillos, and finished with just the right amount of stimulating kick to awaken your palate. The generous chunks of tender pork and the perfectly cooked, creamy beans are distributed throughout, making every bite an extra special experience. To truly enhance this dish, if you are fortunate enough to find authentic Mexican crema and cotija cheese, pile them high on top – their rich, tangy, and salty notes perfectly complement the chili’s complex profile. Alternatively, a simpler yet equally delicious topping combination includes a squeeze of fresh lime juice, a sprinkle of sharp grated cheddar cheese, a scattering of fresh cilantro, and a dollop of cooling sour cream. Serve this incredible chili with warm tortillas, fluffy rice, or a side of cornbread for a truly satisfying and memorable meal.
Green Pork Chili Verde
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Ingredients
- 1 jalapeño pepper
- ¼ cup rendered bacon fat
- 1 lb (16 oz) tomatillos husks removed and quartered
- 2 teaspoons ground cumin
- 5 garlic cloves roughly chopped
- 4 green onions ends trimmed and roughly chopped
- 2 large white onions diced
- 1½ quarts (48 oz) low-sodium chicken stock
- ⅓ bunch of fresh cilantro plus more for garnishing
- 2 lbs pork shoulder diced into ¾-inch chunks
- 2 teaspoons dried oregano
- 3 poblano peppers seeded and diced
- 2 Anaheim peppers seeded and diced
- 1 cup dried heirloom beans, rinsed cannelini or other small white beans
- kosher salt
- black pepper
Garnish:
- fresh lime wedges
- sour cream
- grated sharp cheddar cheese
- cilantro leaves
Instructions
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Roast the jalapeño over an open flame (using a gas burner) or in the broiler until blackened and blistered on all sides. Transfer the roasted jalapeño to a bowl, cover it tightly with plastic wrap, and allow it to steam and cool for 5 to 10 minutes. This process makes peeling easier. Once cool enough to handle, peel, seed, and finely chop the jalapeño. Set aside.
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In a large, heavy Dutch oven or a sturdy soup pot, heat 2 tablespoons of the rendered bacon fat over medium-low heat. Add the quartered tomatillos and ground cumin, cooking for 2 to 3 minutes until the tomatillos begin to soften and release their juices. Stir in the chopped garlic, scallions (green onions), and diced white onion. Continue to cook, stirring occasionally, for about 8-10 minutes, or until the onions are thoroughly soft and translucent, but not browned.
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Pour in the low-sodium chicken broth, add the fresh cilantro, and the previously roasted and chopped jalapeño. Increase the heat to medium and cook for another 4 to 5 minutes, allowing the flavors to meld. Carefully remove the mixture from the pot and blend it in batches in a blender, or use an immersion blender directly in the pot, until the sauce is completely smooth and vibrant green. Be cautious when blending hot liquids. Reserve this luscious green tomatillo mixture and set it aside.
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Return the empty Dutch oven or pot to high heat. Season the diced pork shoulder chunks generously with kosher salt and black pepper. Add the remaining bacon fat to the hot pot. Once the fat is shimmering, add the seasoned pork shoulder in batches, being careful not to overcrowd the pan. Browning the pork on all sides is crucial for developing deep, rich flavor. Once each batch is nicely browned, transfer it to a large plate and set aside while you brown the remaining pork.
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Once all the pork has been browned, return all the browned meat to the pot. Stir in the dried oregano, diced poblano and Anaheim peppers, and the rinsed dried heirloom beans (cannellini or other small white beans work well). Pour in the reserved smooth tomatillo mixture and any remaining chicken stock. Bring the entire mixture to a rolling boil, then immediately reduce the heat to a very low simmer. Cover the pot and continue to simmer gently, stirring occasionally to prevent sticking, for an additional 3 to 4 hours, or until the pork is incredibly tender and easily shreds, and the beans are soft and creamy.
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Taste the chili and adjust seasoning with additional salt and pepper as needed. Just before serving, stir in a generous squeeze of fresh lime juice to brighten the flavors. Serve the hearty Green Pork Chili hot, offering a variety of garnishes such as fresh cilantro leaves, cooling sour cream, and grated sharp cheddar cheese for topping. Enjoy!