Recipe courtesy of Mary Sue Milliken and Susan Feniger

Pork Chili Verde

  • Level: Easy
  • Yield: 16 to 20 servings
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6 pounds lean pork

1/4 cup vegetable oil or lard

2 large yellow onions, chopped

6 large cloves garlic, minced

1 tablespoon sea salt

Freshly ground black pepper, to taste

1 tablespoon cumin

8 medium poblano chiles, seeded and chopped

4 large jalapenos, seeded and minced

2 large yellow bell peppers, seeded and chopped

4 1/2 quarts chicken stock

3 pounds fresh tomatillos, husks removed

1 bunch cilantro leaves, chopped


  1. Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
  2. Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
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