Description
A wholesome and flavorful Mexican Pork Chili made with tender chunks of pork, tomatillos, and a blend of peppers, delivering a warm and aromatic experience.
Ingredients
Scale
- 1.5 pounds boneless pork shoulder, cut into 1–2-inch cubes
- 1 tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1.5 pounds tomatillos, husks removed and rinsed
- 6 Anaheim chiles or poblano peppers
- 2 jalapeños
- 2 serrano peppers
- 1 large white onion, halved
- 5 garlic cloves
- 2 cups fresh cilantro (about 1 bunch)
- 6 cups water
Instructions
- Begin by cutting the pork shoulder into 1–2-inch cubes. Season them evenly with cumin, salt, and black pepper. Set aside to let the flavors mingle.
- Prepare the tomatillos: remove their husks and give them a good rinse. Halve the peppers and onion while peeling the garlic cloves.
- In a large pot, bring 6 cups of water to a boil. Add the tomatillos, peppers, and onion, letting them cook for about 8 minutes until softened.
- Carefully transfer the cooked vegetables to a blender, adding garlic and cilantro. Blend until the mixture is smooth, then reserve a cup of this vibrant green sauce for later.
- Heat vegetable oil in the same pot over medium-high heat, and brown the seasoned pork in batches.
- Once all the pork is browned, return it to the pot, and pour the blended green sauce over it. Stir well to coat every piece.
- Bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for about 180 minutes.
- Just before serving, stir in the reserved green sauce for a burst of freshness.
Notes
This dish can be customized by adding other vegetables like corn or using black beans for heartiness. Use fresh tomatillos for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg