Pulled pork chili verde –Yo, y’all! Get ready to warm up your nights with a bomb recipe for Pulled Pork Chili Verde. This dish is all about flavor, comfort, and serving up something special for family and friends. So, grab your pots and pans, and let’s get to cooking!
Ingredients
Here’s what you’re gonna need to make this delicious chili:
- 2 pounds of pork shoulder, cut into chunks
- 1 tablespoon olive oil
- 2 cups of green tomatillos, husked and rinsed
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 2 jalapeños, seeded and chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups chicken broth
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
Now that we got our ingredients ready, let’s dive into making this cozy dish:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder chunks, and season with salt and pepper. Brown the pork on all sides for about 5 to 6 minutes.
- While the pork is cooking, roast the tomatillos. You can do this by placing them under the broiler until they’re charred a bit, about 5-7 minutes. Let them cool a little before blending.
- Once the pork is browned, add the chopped onion, garlic, and jalapeños to the pot. Sauté for about 3-4 minutes until they start to soften.
- Next, toss in the roasted tomatillos, cumin, smoked paprika, and chicken broth. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer for about 2 hours or until the pork is tender and easily shredded with a fork.
- Once the pork is ready, shred it right in the pot, mixing it with all those incredible flavors. Taste and adjust seasoning as needed.
- When you’re ready to serve, ladle that chili into bowls and top with fresh cilantro and a squeeze of lime!
Enjoy!
There you have it, folks! A hearty bowl of Pulled Pork Chili Verde that’s perfect for those chilly nights. This recipe is sure to become a favorite at your table—so dig in with your loved ones and enjoy the good vibes!
