Mexican Pork Chili

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

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 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
Directions

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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4.4 50
Very good, and we use it as a Taco filler! item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 !!! item not reviewed by moderator and published
This is an awesome recipe. Made it for the folks at work. Phenominal Reviews item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!" item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I have lied awake at night thinking about how good this recipe tastes. item not reviewed by moderator and published
So...I did a modification on the dry rub...my 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 dish...one of my favie chefs! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This chili was terrble. No good flavors and it even smelled bad. Will not make again. Did not keep the left overs. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It was very heavy, way too much fat. Raking all of the pan juices into the sauce probably added too much fat. I definitely will not make this again. item not reviewed by moderator and published
The flavors of this dish are great, but I felt the base was a bit too mushy for my taste. I added some frozen corn kernels. The flavor complemented the dish well and sweetened it up a little bit. It also gave it a little crunch. I will definitely make this again. One thing I wasn't so sure about was seeding the poblanos: The recipe didn't say anything about removing them. I thought I remembered Tyler mentioning removing the stems when I saw the episode, but I assume he removed the seeds too. After roasting, I opened them up and scraped the seeds out before putting them into the blender. I did add all the liquid from the bottom of the roasting pan, and I think I'm going to add even more chicken stock, since the masa harina thickened it up a bit too much. (Oh yes, I did find masa harina at my local Meijer in the ethnic food aisle.) I also thought the chili could be improved with a bit more meat. I would've purchased a bigger pork shoulder. I like my chili meaty! All in all, great dish. Thanks, Tyler! item not reviewed by moderator and published
I made this chili this morning as a test run for the pot i'm making for the super bowl. Due to dietary reason i had to use chicken instead of pork. Let met tell you it worked and it was the best pot of chili i've ever eaten. I tell you how good it was, my 19 year old son doesn't eat chili, but i put the chicken in it and he ate half of the pot of chili. Outstanding recipe and extremly easy. item not reviewed by moderator and published
This was resteraunt quality. Even my 14 year liked it and is a picky eater. The smells and flavor were fantastic. Thank You. item not reviewed by moderator and published
I made this chili for dinner tonight and served it with warm tortillas. It is the best green chile recipe I have found so far. I did find it too tangy, whether from the lime juice or the tomatillos, I am not sure. This recipe is worth experimenting with and I plan to try less lime juice and cutting back on the tomatillos with an addition of a couple of red tomatos. My husband and I are big fans of green chile but prefer a smokier less tangy version. I did find out that the recipe did not state to add the juice from the pan into the blender. We checked the recorded episode when this dish was prepared and you do in fact add all the juices from the roasting pan. With the chicken stock added, I used the full cup of Masas Harina and it came out a perfect consistency. I also added three Jalapenos for a little heat and that was the perfect amount. Not too spicy for my friends, but some heat for my husband. This is a keeper! item not reviewed by moderator and published
I saw this and really had to try it. The green salsa was very very good, and very authentic. Everyone commented that it was the best Mexican food they had had in a very long time. We did, however, change the recipe around a little bit. Instead of making the chili, we used the green sauce and the pork to make enchiladas. We rolled the pork with pepper jack cheese and avocados in tortillas then smothered the whole dish (about 10 enchiladas) in the green sauce. We then just put it on broil, in about the middle of the oven to get everything nice and hot, melt the cheese, then added some more cheese on top and red tomatoes. Also, since we weren't turning the sauce into the chili, we skipped the masa harina and the chicken stock. We just blended up the rest of the roasted vegetables, and away we went. We also substituted one of the poblanos with a jalapeno. *NOTE* The pork was very tender and delicious, however, like mentioned in the other review, the vegetables put off so much juice, the pork was swimming in soup. This made it tender, but not the break apart pork that he showed in the episode. Still excellent, just don't be alarmed. item not reviewed by moderator and published
I made thiis last nite my pork shoulder was 4.5 # so it took llonger but was worth it. The flavor is great. My husband loved it. he's very picky when it comes to mexican food, his mom is from Mexico and makes the best food. This is definitely going in my recipe bank. item not reviewed by moderator and published
I made this last night and it turned out great. A couple of hints that worked for me, though...I toasted the fennel seeds and since did not have a spice grinder I used my immersion blender to grind them. It worked really well and now I have a small jar of ground fennel seed. I have used masa harina in other chili recipies and one thing that works is to dissolve it into the broth before adding or making sure you use a whisk so you don't get that jelly consistency. I always add less than the recipe calls for since a little goes a long way. The flavors were fantastic and it reminds me of a cream of poblano soup I have had at one of my favorite mexican restaurants. Now I have a place to start from to recreate that. Having second helping tonight! item not reviewed by moderator and published
I threw out the liquid left in the pan, raked the veggies into the blender. Maybe I wasn't supposed to because even with adding extra chicken stock, the one cup of masa harina made it into a pudding! Maybe I misread the instructions. The flavor is good, but the consistency I got was not good. I'll try next time with keeping the cooking juice left in the roasting pan. item not reviewed by moderator and published
I made this after I saw it on tv. It was SOOOOO good! I will definitely make this again. The queso fresco really added that extra something! item not reviewed by moderator and published
I made this last night and had no idea how easy it was to make my own Verde sauce. Just a couple of notes. I added 2 Chipotle peppers, I love the smokey taste and add it to almost any Mexican dish I make. I also reduced the Masa to a few Tablespoons just to add a hint of the corn taste. I thought it thickend up plenty without it. I am going to roll cheese in some tortillas tonight and cover them with this fantastic chili. item not reviewed by moderator and published
This is one of those easy but "impress your friends" kind of recipes. The layers of flavors are many and incredible. This is the best thing I have eaten in a long time. I had this as a chili with some crusty bread. I put this in burritos with guacamole and a little cheese. I served this with crumbled quesa fresco over rice and beans. The leftovers are something to look forward to. It was (is) so delicious. I feel this is a really authentic recipe. When I looked at the recipe I wasn't sure if all these flavors would work... now, I am sure! It wasn't clear immediately from the written recipe that all the slow cooked vegetables had to go into the blender with the cilantro. I had to reread that part of the recipe a couple of times, but obviously there were no ingredients reserved, so that's what you had to do. "Rake in all the other ingredients..." Um, okay. Which ones? If FN had just added "...from the tray" - okay, now I get it. You don't mean the toppings or the chicken stock - just what cooked with the pork roast. I roasted the fennel seeds, but clearly, you'll need a mortar and pestle to grind them. That could have been spelled out a little better. Finally, this is my first time working with corn flour (masa harina). It is a wonderful thickening agent and I see a lot of potential for this in soups, stews and gravies. Once again, I would criticize Food network for how the recipe was published. For amateur cooks like me, you probably won't find "Masa Harina" as a label on a package in your local supermarket. You will find corn flour however, or you will find something that has "masa" and "harina" somewhere on the package. It would have been good to point out that corn meal is not a substitute. It's too coarse. Come on Food Network let's put some substance into these recipes instead of giving us the Cliff's Notes version item not reviewed by moderator and published
I made this yesterday and is just as wonderful as it looked on the show. I was already using my oven so I did the veggies and meat in my All-Clad crock pot on low for 8 hours. I browned the meat well first and followed all of the directions in the recipe. I too use a bone in shoulder and it only added to the flavor. I took the meat out and poured the veg and juices into my blender with the cilantro and finished according to directions. I am sharing it with friends as it is 10 degrees out today and snow in the forecast. Just add the condiments as you like and pour some fresh margaritas INSTANT SUNSHINE. THANKS TYLER! item not reviewed by moderator and published
Wow! Tyler has scored a huge touchdown with this dish, although the Big Game ain't necessary. Living in Mexico, it captures most of the flavors of the country, while maybe I couldn't find fennel seed down here, I can't imagine how it would taste. Even my vegan daughters were attracted by the aroma coming off the saucepan. This is worthy of finding any excuse to make it, even the International Paper Stapling competition, it's soooooo gooda! item not reviewed by moderator and published
This recipe was easy and so delicious. My entire house was filled with the most amazing aromas! This is a keeper, thanks Tyler! item not reviewed by moderator and published
I made this for dinner tonight after watching Tyler make it yesterday, and it truly is amazing. I made cornbread to go with it and we put the cornbread in the bowl and ladled the chili over it. Couldn't be yummier. item not reviewed by moderator and published
So easy to make, and the aroma in my kitchen was wonderful. My husband did suggest that I might want to make it less thick next time, and I agree! His other suggestion was that I use less meat, and again I agreed. I did not have the fennel, so left that out. Being born and raised in Texas, this recipe came about as close to home as you can get. item not reviewed by moderator and published
After watching Tyler makes this, we decided to have it for dinner tonight. The recipe was easy to follow although the pork shoulder did have the bone in (extra cost to debone) so that added an extra hour to the cooking time. The only thing I'd change is to eliminate the fennel seed. It was not bad, it just added that subtle hint of sweetness and we wanted the dish to be more savory. The vegies gave off a lovely broth and I used my immersion blender to process. I never used the masa harina as the mixture was quite thick. We made burritos out of it -- not a drop was left over. item not reviewed by moderator and published
I couldn't find pork shoulder at my local meat counter, so I used a loin roast, and the recipe turned out delicious. The pork cooked slowly in the juices released from the vegetables making it incredibly moist, even the white meat portions. Easy and did not take much time or effort. I found a Masa harina by Red Mills, in the baking section of my store next to other Red Mill flours and meals. If the dish ends up too tart, just add a dab of sour cream from the Chili Toppings. Will definitely make again, Tyler's recipes never disappoint. item not reviewed by moderator and published
I tried the receipe and my husband loved it! So I will freeze it and take to our superbowl party next weekend! Thank you! Virginia item not reviewed by moderator and published

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Recipe courtesy of Robert Irvine