2 pds Pork Shoulder
430 ml Salsa Verde
2 cups roasted and peeled green chilies, obtained from 18 -20 Anaheim, California or poblano chiles Chopped Green Chilies
1 lime Lime
1 tbsp Cumin
4 tbsp Olive oil
1 tbsp and more to taste Salt & Pepper
1/2 cup Cilantro
Warm flour or corn tortillas
This simple yet Authentic Green Pork Chili is made with pork shoulder or loin and is slow cooked in a green chile sauce.
If you like Mexican food or have never even tried it before then this recipe is a must try because it is amazing!
Whenever me and my partner go down to the States, we like to stop at our favorite local Mexican restaurants and enjoy this exact dish. It is best serve over a bed of rice or for a more traditional meal, serve it alongside some warm tortillas. Buen provecho!
Now there is defiantly a process to making authentic chile verde and that starts with roasting tomatillos, along with garlic, jalapenos and onions in the oven. However this recipe is going to make all that so easy for you, because we are using a pre -made sauce. What are Tomatillos you ask?
Well they are little green looking tomatoes, known as the Mexican husk tomato, but they are hard to find here in Canada. We even send Bubba out to locate these rare tomatillos for this recipe, but he failed to come back with any local ones.
Rather he did come back with a bottle of “Tomatillo Salsa” which has the tomatillos in it, along with the cooked jalapenos, onions and garlic that are needing in this recipe.
So we encourage you to use this pre-made salsa in the dish too, which tastes just the same and will also save you allot of time in the kitchen.
If your cooking for a large crowd keep this recipe in mind, it’s not only easy to prepare it’s also inexpensive and goes long ways.
I like to make it even when cooking for just a few, because it stores well as leftovers. However if you want to make the salsa verde from scratch, here is a great recipe for “salsa verde“.
Bubba recommends using premade Tomatillo salsa, it will save you a ton of time. As opposite to cooking the salsa from scratch.
Note: Serve with warm flour or corn tortillas or over a bed of rice if desired. This dish can be done in your pressure cooker, slow cooker or on the stove top. Today I am using the stove top method, since I will be in the kitchen most the day. However if your in a hurry, do it in the pressure cooker and then you can have this on the table in under one hour.
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- 2 lbs Pork Shoulder
- 430 ml Salsa Verde
- 2 cups roasted and peeled green chilies obtained from 18 -20 Anaheim, California or poblano chiles Chopped Green Chilies
- 1 lime Lime
- 1 tbsp Cumin
- 4 tbsp Olive oil
- 1 tbsp and more to taste Salt & Pepper
- 1/2 cup Cilantro
- 6 Warm flour or corn tortillas
Start by adding in your frozen or fresh green chilies next, along with the premade "Tomatillo Salsa" into a stock pot or slow cooker.
Then in a small cup, place your flour along with 1/2 cup of "chicken stock" stir to mix everything together. Add a little more salt, all your cilantro, and oregano to taste.
FINAL COOKING STEPS: Stove Top: 2 hours on medium - low heat uncovered. You may need to add in more stock as you go. Pressure Cooker: According to your setting for pork, I set mine for 15 minutes.
Slow Cooker: High for 6-8 hours. Enjoy!
PIN IT FOR LATER