Mexican Pork Chili

Total Time:
2 hr 50 min
20 min
2 hr 30 min

6 to 8 servings

  • 3 pounds boneless pork shoulder
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon toasted fennel seeds, ground
  • 3 tablespoons ground cumin
  • Extra-virgin olive oil
  • 15 whole tomatillos, husked
  • 3 poblanos
  • 2 white onions, quartered
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • 2 limes, halved
  • 1 big bunch fresh cilantro
  • 1 quart low-sodium chicken stock
  • 1 cup masa harina, to tighten it up
  • Chili bar toppings:
  • Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
  • Mexican crema, store-bought with lime zest
  • Shaved radishes, radishes shaved vertically on a mandoline
  • Crumbled queso fresco
  • 2 limes, each cut into 8 wedges

Preheat oven to 325 degrees F.

Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.

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    Very good, and we use it as a Taco filler!
    We LOVE this dish!!! I always brown the pork and then throw it in the crock pot with the veggies all day and when I get home from work the pork is ready to shred! It makes a lot for two people but the nice thing is that it also freezes extremely well :
    I made this a while back because I couldn't remember my mom's recipe for carne de puerco con chile verde; it is pretty spot on authentic and delicious!
    Absolutely delicious but it really needs the Mexican cheese to bring out the flavors. I also roasted the pork at 200 for about 6 hours which worked out well. Definitely a winter staple.  
    I used this recipe as written EXCEPT... I made the sauce in one pan and roasted a pork loin in another...mixed two together for approximately 2 minutes under the oven broiler. Removed loin, covered with foil for 10 minutes. Served the pork loin in thick pork chop-like pieces with the sauce, mexican rice and refried beans. Delicious! Thanks Bobby
    This is the perfect combination of pork, tomatillos and cilantro. takes a little time to make, but well worth it. Excellant alternative to regular beef chili. good a taco, burrito, enchilada filling too...but I like it best all alone. Family loved it!
    I needed something a little different to enter in a local church chilli cook off. All 25, or so entries were judged by the city Fire Dept.(these guys know there chilli's) This chilli certaintly is not the most appealing to look at, but the flavor is Awesome !!! One thing, if you are planning to meld flavors for a day or two in the refrig, you should cut way down on the Masa flour, maybe a tbs or two at most. You can alway add more Masa on the rehea, if neededt.
    Have made this twice - delicious! I cook the pork longer than the recipe notes so it will shred easily. Also added black beans. Great flavor!
    Tyler - - - does he ever disappoint? Fabulous, and most requested by those I have served to. We have taken to adding a couple of Jalapenos in the roasting pan to give it a little more heat. Fantastic!
    If you want tender pulled pork style shredded pork, then 2.5 hours will not cut it. I cooked mine over night tighly sealed with aluminum foil at 225 degrees. Slow cooked in the oven with pabloanos, garlic, jalepenos, and the other veggies, and covered with chicken stock.

    Must seal tightly with aluminum foil. 7 hours later, heaven.

    Make sure to brown the pork first !!!
    This is an awesome recipe. Made it for the folks at work. Phenominal Reviews
    This chili is unbelievably scrumptious!! I made it after loving Tyler's pulled pork sandwich recipe and my family loves the chili just as much. It is spicy but not too much, and the tmatillos make an outstanding base for the pork.
    I was having a chili party and wanted a few different versions. This was the only one that had no leftovers! So good, the flavors truly come together in a wonderful mouthwatering green chili! This is my first review, I just had to say , "great Job Tyler!"
    It is pretty rare that I do not modify a recipe, the only thing I did the second time was add an additional poblano, as I love the heat!!! I also found that the roast is more tender if cooked at a lower temp for longer. This is an absolutely incredible chili!!! It is different from any chili I have ever had....highly addictive, I seriously have a hard time putting down the spoon! Plan on entering it in a local chili-cook-off next year!! Thanks Tyler!!
    I made this for lunch and it turned out so well that I took a taste in to work for a friend to try. She raved about it so much that I was told it was to be the entry for my group in our annual soup cook-off. It took fourth, but voting is generally more political than flavorful. I like the idea of using anaheims instead of Poblanos. Next Time, I will try that. Also, my pork Butt was not tender enough after roasting so I put the blended salsa in a crock pot and let the pork roast in that overnight on low. It really infused the pork flavor into the Chili and broke down the connective tissue to make it much easier to pull. Add the chicken stock and masa harina after the slow cooking and don't leave out the roasting step. if you do it makes ithe pork bland.
    I have lied awake at night thinking about how good this recipe tastes.
    So...I did a modification on the dry own deal, but the rest of the recipe I followed to the T. Actually...luckily I tasted the tomatillo sauce as I was transferring to my blender, because Whoa Mama was it spicey!!lol My husband is from Texas, so he could've probably added some jalapenos too, but this was spicey 101 for me! I only incorporated 2 of the poblanos, and reserved the third. I actually used it later on in my omlette, but I took out the seeds n ribs, and it helped out SO much with the heat factorage...tangent; anyway. This chili was soooooo amazingly, ridiculously freakin tasty I actually licked my bowl!lol You must try...Tyler knows how to throw down a serious of my favie chefs!
    I cooked this for a weekly get together, for about 12-15 people ( ages 8 to 92). Everyone enjoyed it, some were surpized to eat a green chili since most of the chili cooked in our part of the country use a tomato base.

    I now have 4 favorite chili recipes.

    This was one of the best recipes I have ever got off your site. THANKS
    We loved it. I made for my Superbowl party and it was so easy to make. I couldnt find a boneless roast so I used bone in. Pork was so moist and the flavor from the fennel made my house smell incredible. I pulled out the limes and the stems of the chiles before blending. We ate on it for days. We used it for Huevos the next day with eggs and corn tortillas. I will definetly keep in my rotation.
    Poblanos made this so bitter it was inedible. I love chile verde and have tried many different recipes. I loved the cooking method of this one but the Poblanos made the whole so bitter that I threw the whole batch of green sauce away (kept the meat for carnitas) and made the whole thing over the next day. I thought the bitterness of the Poblanos was possibly my fault (they get bitter if overcooked, and 2.5 hours is a long time to roast Poblanos, never the less the recipe said to put them in at the start). I also know that veins and seeds can cause bitterness so the second time around, I made sure to vein and seed the Poblanos, and I added them during the last hour of cooking so as not to over cook them. I also used some fresh Anaheim chiles in case I didn't like the Poblanos. I put the Anaheims in right at the beginning. When everything was done, I tasted a Poblano. It was bitter, so I left them out of the blender, went with the Anaheim Chiles and had a delicious Chile Verde.
    This chili was terrble. No good flavors and it even smelled bad. Will not make again. Did not keep the left overs.
    I was pumped for weeks after watching Tyler make this. I found it to have a very odd flavor and to be a lot of work for something so mediocre. My 2nd food network recipe to try and I was VERY DISAPPOINTED.
    I made this for ther Superbowl. The pork shredded wonderfully. The only thing I'd do differently is defat the juices, or not use all of it and more chicken broth. It was a little fatty, but the flavors of the blended chili's, tomatillos, onions, and fennel were really good. Especially the fennel. I'm making pork the same way today, minus the tomatillos and chili's, to make somthing different. This is just another way to make pulled pork.
    You have to cook the pork till it is 190 degrees or it will not shred. The same as pulled pork, this is the same cut of pork. De fat the cooking liquid and this is great.
    This was seriously one the nastiest things I've ever made. I dumped out the ENTIRE batch and wouldn't eat it at all. I followed the directions exactly. It was extremely bitter and acidic and I would not recommend this to anyone.
    I made this for a superbowl party. Everyone loved it, including the three professional chefs. The meat wouldn't shred so I just chopped it up. I could see how it would be better shredded. Also I used goat cheese instead of the queso fresco and everyone loved it. I would like to make it again adding corn and some other fresh veggies.
    We had company for Superbowl, and I wanted to relax and enjoy the game, so watched Tyler make this the week before. O M G!!! I used to make chiki verde, this blows the socks off of my old recipe!!! There are so many layers of flavors in this chili, it is the BEST!!!
    Made this last night as a treat during the Super Bowl. It was fabulous. They didn't have poblano peppers at the grocery store, so I substituted two each of anaheim chilis and cubanelle peppers. Turned out great. Also, I untied the boneless pork shoulder and spread it out. I think cooking time would have been way longer than 2.5 hours if I'd left it as a large roast. Plus, I ended up with more surface area covered with the spices and browned. So much flavor. Definitely worth the effort.
    Have never had this kind of chili (with poblano and tomatillo), but really liked it. Worth the work. Queso Fresco was hard to find and made my own Mexican Creme. Didn't use the fennel. Everyone liked it and had a request for the recipe. Willl make again.
    So, we made the sad sad sad sad mistake of overcooking the pork. We are not terrible cooks either. We just overcooked the meat, so we did not get to enjoy the pleasure of shredded meat. Bummer. Luckily the soup moistened the pork once it was cooked in it. The flavor of it was fine, just didn't shred. Man that sucked. So check your meat. Never trust the times. We did it for the minimum amount too. Anyhow. The flavor was a lot different than we were expecting. I would have liked a little more garlic flavor. I have had salsa verde before so I had somewhat of an idea about how this would taste. I just have to say, it was very very bitter to us. I am not sure how or why. The tomatillos seemed as if they were roasted properly but maybe this is the taste it was supposed to have. It just seemed like there needed to be more. We liked it, but were just expecting something else I think. It was good with chips and tortillas, but I don't think I could sit and eat a big bowl of it like I would chili.
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