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About the Recipe
Pork Chili Verde is a delicious and hearty Mexican dish that I first started making as a recipe for wild Texas hog from my off-season hunting adventures. The dish is made with succulent pieces of pork shoulder that are simmered in a flavorful blend of charred tomatillos, green poblano chilies, serrano peppers, and spices. The result is a rich and tangy chili that is bursting with complex flavors and aromas. If you're looking for a set and forget slow cooker recipe to prepare before leaving for work in the morning, this pork Chili Verde recipe is sure to hit the spot. So grab your Dutch oven and get ready to cook up a storm!
Ingredients
Ingredients:
4 lbs pork shoulder, cut into 1-inch cubes, keep the bone if it is available
1/4 cup pork lard or cooking oil
2 onion, chopped
4 garlic cloves, minced
4 large poblano peppers
4 serrano peppers
4 cups chicken broth
2 tbl distilled white vinegar
1 cup fresh cilantro, chopped
Juice of 2 limes
Pork Chili Seasoning
4 tsp ground cumin
4 tsp chili powder
2 tsp ground coriander
2 tsp sweet paprika
2 tsp granulated onion
2 tsp dried oregano
1 tsp ground garlic
2 tbl sea salt
1 tsp black pepper
Garnish with crumbled plain farmers cheese from Kettler Family Dairy.
Preparation
Instructions:
Place the cubed pork junks in a bowl large enough to mix with and season with the pork chili seasoning. Mix well, cover and place in the fridge over night.
When ready to cook in the morning before leaving for work; In a large heavy pot, heat the pork lard or cooking oil over medium-high heat.
Add the seasoned pork cubes to the pot and sear until brown on all sides, about 8-10 minutes. The crispier the better in my opinion.
Add the chopped onion and minced garlic to the pot and cook until softened, about 3-4 minutes.
Deglaze the pot with 1 cup of your chicken stock and transfer the contents to your slow cooker, be sure to scrape up all the little brown bits from the bottom of your pan.
Here comes the tricky part. Turn your stove buner on high and char the tomatillos, serranos and poblano peppers until the skins a black and bubbly. Take care not to burn your house down. Alternativly, you can throw these on your grill or skip this step all together but it really adds a depth of flavor that you cant miss out on.
Once charred, toss the tomatillos directly into the slow cooker. Allow serrano and poblano peppers to cool a few minutes before roughly chopping and adding to the slow cooker.
Chop the cilantro and add it to the slow cooker.
Pour in the chicken broth and vinegar.
Set the slow cooker temperature to low heat and let the chili simmer for 8 hours, until the pork is tender and the flavors have melded together.
11. When the chili is done, stir in the lime juice.
12. Serve the chili verde hot, over steamed white rice, garnished with additional cilantro and crumbled plain farmers cheese from Kettler Family Dairy Farm.