Chili Verde (Green Chili Stew)

🍽️ Serves: 4–6

Prep time: 15 min | Cook time: 1.5–2 hours

🧂 Ingredients

2 lbs (900g) pork shoulder or pork butt, cut into 1-inch cubes

1 tbsp vegetable oil

1 large onion, diced

4 cloves garlic, minced

1 lb tomatillos, husked, rinsed, and quartered

2–3 jalapeños or serrano peppers, seeded for less heat

1 cup fresh cilantro leaves

1 tsp ground cumin

1 tsp dried oregano

2 cups chicken broth

Salt and pepper, to taste

Juice of 1 lime

🔥 Instructions

1. Brown the pork:
Heat oil in a large pot over medium-high heat.

Season pork with salt and pepper and brown in batches until nicely caramelized. Remove and set aside.

2. Cook aromatics:
In the same pot, add onion and garlic. Sauté until softened and fragrant.

3. Prepare the sauce:
In a blender, combine tomatillos, jalapeños, cilantro, cumin, oregano, and chicken broth. Blend until smooth.

4. Simmer the stew:
Return pork to the pot and pour in the green sauce.

Bring to a boil, then reduce heat to low and simmer, uncovered, for about 1.5 to 2 hours until pork is tender and sauce thickens.

5. Finish and serve:
Stir in lime juice and adjust seasoning with salt and pepper.

Garnish with extra cilantro if desired.

🍽️ Serving suggestions:
Warm corn or flour tortillas

Mexican rice or cilantro-lime rice

Refried beans or black beans

Fresh avocado slices and chopped onions

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