Chili Verde Green Pork Chili by Dad Cooks Dinner

tomatillos, anaheim peppers, jalapeno peppers, cilantro, kosher salt, mild fire roasted green peppers, tomatillo salsa or salsa verde, pork shoulder, vegetable oil, onion, garlic, ground cumin, ground coriander, dried oregano, chicken stock or water, juice of lime, salt and pepper

Prep Time: 20 min
Cook Time: 1 hour
Total Time: 1 hour 20 min

– 1 pound tomatillos, husked and rinsed
– 2 pounds Anaheim chiles, halved, stemmed and seeded (or New Mexico chiles)
– 2 jalape?o peppers, halved and stemmed
– 1/2 cup cilantro leaves and stems
– 1 teaspoon Diamond Crystal kosher salt
– 27 ounces mild fire roasted diced green peppers (one 28 ounce can, or 6 (4-ounce) cans)
– 16 ounce jar tomatillo salsa or salsa verde
– 4 pounds pork shoulder, cut into 1 1/2-inch cubes (trim off as much fat as possible)
– 2 teaspoons Diamond Crystal Kosher salt
– 1 tablespoon vegetable oil
– 1 large onion, diced
– 1/2 teaspoon Kosher salt
– 4 cloves garlic, crushed
– 1 tablespoon ground cumin
– 1 tablespoon ground coriander
– 1 tablespoon dried oregano (preferably Mexican oregano)
– 1 cup chicken stock (preferably homemade) or water
– Juice of 1 lime
– Salt and pepper

Prep Time: 20 min
Cook Time: 1 hour
Total Time: 1 hour 20 min

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