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Green Pork Chili Verde with Tomatillos and Potatoes

Green pork chili verde with tomatillos and potatoes is a slow-simmered Dutch oven stew with a roasted poblano and jalapeño puree. Fork-tender pork and soft Yukon Gold potatoes soak up its tangy, savory green sauce.
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Prep Time 25 minutes
Cook Time 2 hours 58 minutes
Steaming and resting 20 minutes
Total Time 3 hours 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 830
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb tomatillos husked and rinsed
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1 yellow onion medium, quartered
  • 4 cloves garlic unpeeled
  • 3 lb pork shoulder boneless, trimmed and cut into 1 1/2-inch cubes
  • 2 tsp kosher salt divided
  • 1 tsp black pepper
  • 2 tbsp neutral oil
  • 0.5 cup cilantro fresh leaves and tender stems
  • 3 cups chicken broth low-sodium, divided
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces

Equipment

  • 1 rimmed baking sheet
  • 1 6-quart Dutch oven
  • 1 blender

Method
 

  1. Heat the oven to 425°F.
  2. Arrange the tomatillos, poblano peppers, jalapeño peppers, onion, and garlic on a rimmed baking sheet and roast for 20–25 minutes, turning the peppers and onion once, until softened and blistered.
  3. Transfer the peppers to a bowl, cover, and let steam for 10 minutes.
  4. When cool enough to handle, peel off the loose skins, remove the stems and seeds, and squeeze the garlic from its skins.
  5. Season the pork with 1 1/2 teaspoons salt and the black pepper.
  6. Heat the oil in a 6-quart Dutch oven over medium-high heat and brown the pork in batches for 3–4 minutes per side, transferring the browned pieces to a plate.
  7. Blend the roasted tomatillos, peppers, onion, peeled garlic, cilantro, and 1 cup broth until mostly smooth, working in batches if needed.
  8. Pour the puree and remaining 2 cups broth into the Dutch oven, add the pork and any accumulated juices, and stir in the remaining 1/2 teaspoon salt.
  9. Bring to a gentle simmer, cover, reduce the heat to low, and simmer for 1 1/2–2 hours, until the pork is fork-tender and registers at least 145°F.
  10. Stir in the potatoes, cover, and simmer for 20–25 minutes, until the potatoes are fork-tender.
  11. Remove from the heat and rest for 10 minutes before serving.

Notes

For the smoothest sauce, blend the roasted vegetables thoroughly before adding them to the pork. Refrigerate leftovers for 3–4 days or freeze them for up to 3 months. For a poultry-free adaptation, use low-sodium vegetable broth instead of chicken broth.