This simple pork chili verde uses pork, tomatillos, jalapenos, green chiles and golden potatoes to make a hearty green chili that is warm and comforting. This recipe can be made on the stovetop.

This year was the year I got into green chili or chile verde.  I was so used to red salsa, enchiladas and chili all my life, so I opened up my mind to the world of green.

I really like green chili because it’s much different than red.  Since there is less acidity that would usually come from red tomatoes or pepper, it makes for a more earthy flavor that I enjoy.

Upon making this recipe, I decided I should try buying some tomatillos for the first time along with jalapenos and a can of fire roasted green chilis. 

And since I wanted to stay with a theme of making things different this chili has pork instead of chicken which makes for a great flavor! 

What is Chili Verde?

Chili Verde or Chile Verde is a mexican meal that is soup and stew like in texture. A blend of tomatillos, jalapenos and green chilis are roasted then blended together to make the base of the soup. Meat is added along with garlic, onion, peppers and vegetables of your choice. 

Do you spell it Chili or Chile?

The name of peppers can vary from region to region, hence the different spellings. Depending on where you go, it is either “chili pepper”, “chilli pepper”, or “chile pepper”. … “Chile” is actually the Spanish spelling and pronunciation of the word. SOURCE

What kind of pork is used for pork chili verde?

In this recipe for pork chili verde, I used pork tenderloin because I love how tender and lean it is.

You could also use pork shoulder or pork butt with the fat trimmed off. 

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What are tomatillos?

Tomatillos are a mexican husk tomato.  They are green in color and have a papery husk on the outside. Technically a fruit, tomatillos are used in variety of mexican cooking including sauces and salsas. 

Where can I find canned green chilis?

You can find roasted green chilis in any major grocery store in the international or ethnic section. For a whole30 compliant pork chili verde, make sure your canned chilis are free of non-compliant preservatives and sugar. 

How to Roast Your Tomatillos, Jalapenos and Garlic:

This recipe uses tomatillos, jalapenos and garlic to make the green verde sauce bace for the chili. 

Method:

1. Preheat your oven to broil on HIGH
2. Cut your tomatillos and jalapenos in half and lay them flesh side down on a rimmed baking sheet. Remove the seeds from the jalapenos if you want to keep the spice mild. 
3. Broil for 5-7 minutes or until skin begins to roast or blacken.  Watch carefully so they do not burn
4. Add the roasted tomatillos and jalapenos whole to a high speed blender along with canned green chilis and cilantro.
5. Blend until fully combined but still a little chunky in texture. 
6. Use this sauce base in the recipe below.

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Pork Chili Verde

Pork Chili Verde

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★★★★★

5 from 1 reviews

• Author: Valerie Skinner | Thyme and JOY
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 cups 1x

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Description

This simple pork chili verde uses pork, tomatillos, jalapenos, green chiles and golden potatoes to make a hearty green chili that is warm and comforting. This recipe can be made on the stovetop.

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Ingredients

For Verde Sauce Base:

• 3 Tomatillos (about 2 cups)
• 2 Jalapenos, medium
• 16 oz Roasted Green Chiles (canned)
• 1/4 cup Fresh Cilantro Leaves

For Chili Base:

• 2 pounds Pork Tenderloin, diced in 1/2 inch cubes
• 1 medium Yellow Onion, small dice
• 4 cloves Garlic, minced
• 1 Green Bell Pepper, diced
• 1 pound Golden Potatoes, medium diced
• 5oz Coconut Milk
• 6 cups Chicken Broth or Stock
• 1 tbsp Avocado or Olive Oil
• 1/2 tbsp Salt
• 1 tsp ground black pepper
• 1/2 tbsp Chili Powder
• 1 tbsp Cumin
• 1 tsp Dried Oregano

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Instructions

For Verde Sauce:

1. Preheat your oven to broil on HIGH
2. Cut your tomatillos and jalapenos in half and lay them flesh side down on a rimmed baking sheet. Remove the seeds from the jalapenos if you want to keep the spice mild.
3. Broil for 5-7 minutes or until skin begins to roast or blacken.  Watch carefully so they do not burn
4. Add the roasted tomatillos and jalapenos whole to a high speed blender along with canned green chilis and cilantro.
5. Blend until fully combined but still a little chunky in texture.

For Chili Base:

1. In a large stock pot, heat 1 tbsp oil over medium high heat.  Add the diced pork and saute for about 5 minutes until all pork turns white.
2. Add garlic, onion, potatoes bell pepper, salt, ground pepper, oregano, chili powder and cumin and saute for another 5-7 minutes or until vegetables begin to soften making sure that the seasonings are stirred evenly throughout.
3. Add blended verde sauce and chicken stock and stir to combine.
4. Turn up the heat to high and bring to a boil for 5 minutes before turning down the heat to a simmer.
5. Simmer for 30 minutes on low heat or until pork and potatoes are fully cooked through.
6. Add in coconut milk and stir to combine.
7. Adjust seasonings as necessary.
8. Serve hot & garnish with cilantro

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• Category: soup, stew, chili, chile
• Method: stovetop
• Cuisine: mexican

Nutrition

• Serving Size: 2 cups
• Calories: 309

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