Charred Tomatillo Pork Chili Verde

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 3 lb boneless pork shoulder, cut in 1-inch cubes
• 2 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp ground cumin, 1 tsp dried oregano
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1 1/2 lb tomatillos, husked
• 4 poblano or Anaheim chiles, halved and seeded
• 2 jalapeños (seeded for mild)
• 1 large onion, sliced; 6 garlic cloves
• 3 cups low-sodium chicken broth, divided
• 1 bunch cilantro, 1/2 cup fresh lime juice
• 1 bay leaf, 1/2 tsp ground coriander (optional)
• 1 tsp sugar or honey (optional, to balance acidity)

Do This

• 1) Char tomatillos, chiles, onion, and garlic under a hot broiler until blackened in spots, 8–12 minutes, turning once.
• 2) Peel garlic, then blend charred vegetables with cilantro, 1 cup broth, lime juice, 1 tsp salt, cumin, oregano, and optional sugar until smooth.
• 3) Pat pork dry, season with 1 1/2 tsp salt, and sear in hot oil in a heavy pot until browned on most sides, 8–10 minutes.
• 4) Deglaze pot with 1/2 cup broth, scraping up browned bits.
• 5) Add pork, verde sauce, remaining 1 1/2 cups broth, bay leaf, and coriander. Bring to a simmer, cover, and cook gently for 1 1/2–2 hours until pork is very tender.
• 6) Uncover, simmer 10–15 minutes to thicken slightly. Adjust salt and lime to taste.
• 7) Serve hot with rice or warm tortillas and your favorite toppings (cilantro, radishes, avocado, crema, lime wedges).

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Why You’ll Love This Recipe

• Bright, citrusy flavor from charred tomatillos and plenty of lime, instead of a heavy tomato-based chili.
• Meltingly tender pork shoulder, seared first for deep, roasty flavor.
• Flexible heat level: keep it mild with poblanos or turn it up with extra jalapeños or serranos.
• Make-ahead friendly: the flavors get even better the next day for easy dinners or meal prep.

Grocery List

• Produce: Tomatillos, poblano or Anaheim chiles, jalapeños (or serranos), 1 large white or yellow onion, garlic, fresh cilantro, limes, radishes (for serving), avocado (for serving), optional green onions.
• Dairy: Sour cream or Mexican crema (for serving), optional queso fresco or cotija cheese (for serving).
• Pantry: Boneless pork shoulder (pork butt), neutral oil, low-sodium chicken broth, kosher salt, black pepper, ground cumin, dried oregano (Mexican if possible), ground coriander (optional), bay leaf, sugar or honey (optional), masa harina or fine cornmeal (optional thickener), rice or tortillas (for serving).

Full Ingredients

Pork Chili

• 3 lb boneless pork shoulder (pork butt), trimmed of excess hard fat and cut into 1-inch cubes
• 1 1/2 tsp kosher salt (for seasoning pork)
• 2 tbsp neutral oil (such as canola, vegetable, or avocado)
• 1/2 tsp freshly ground black pepper (optional)

Charred Tomatillo Verde Sauce

• 1 1/2 lb tomatillos (about 10–14 medium), husked and rinsed
• 4 medium poblano or Anaheim chiles, halved lengthwise and seeded
• 2 fresh jalapeños (seeded for milder heat, or leave seeds for spicier)
• 1 large white or yellow onion, peeled and sliced into 1/2-inch thick rounds
• 6 large garlic cloves, unpeeled
• 1 bunch fresh cilantro (stems and leaves), roughly chopped (about 1 cup packed)
• 1 cup low-sodium chicken broth (for blending)
• 1/2 cup fresh lime juice (from about 3–4 limes)
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano if available)
• 1 tsp sugar or honey (optional, to soften the acidity)

Braising Liquid & Seasoning

• 2 cups low-sodium chicken broth (in addition to the 1 cup above)
• 1 bay leaf
• 1/2 tsp ground coriander (optional, for a subtle citrusy note)
• Additional kosher salt and black pepper, to taste
• 1–2 tbsp masa harina or fine cornmeal (optional, to slightly thicken at the end)

For Serving (Optional but Recommended)

• Cooked white or brown rice, or warm flour/corn tortillas
• Fresh cilantro, chopped
• Lime wedges
• Thinly sliced radishes
• Diced avocado
• Sour cream or Mexican crema
• Crumbled queso fresco or cotija cheese

Step-by-Step Instructions

Step 1: Prep and char the tomatillos and chiles

Adjust your oven rack so it is about 6 inches from the broiler element and preheat the broiler to high. Line a large rimmed baking sheet (or two, if needed) with foil for easier cleanup. Arrange the tomatillos, cut poblano or Anaheim chiles, jalapeños, onion slices, and unpeeled garlic cloves in a single layer on the sheet. It is fine if they are snug, but avoid piling them up.

Broil for 8–12 minutes, turning everything once halfway through, until the tomatillos are soft and blistered, the onions and chiles are charred in spots, and the garlic skins are blackened. Watch closely in the last few minutes so they char without burning completely. Remove the tray from the oven and let the vegetables cool just until you can handle them comfortably, 5–10 minutes.

Step 2: Blend the bright, tangy verde sauce

Once cool enough to handle, squeeze the garlic from their charred skins into a blender, discarding the peels. Add the broiled tomatillos, chiles, and onions (and any flavorful juices from the pan) to the blender. Add the chopped cilantro, 1 cup chicken broth, lime juice, 1 tsp kosher salt, cumin, oregano, and, if using, the sugar or honey.

Blend until mostly smooth; you can leave it a bit chunky if you like texture. Taste and adjust seasoning: it should be bright and tangy with a gentle kick. Remember, the flavor will mellow once it simmers with the pork. Set the sauce aside. If your blender is small, blend in two batches.

Step 3: Season and sear the pork cubes

Pat the pork cubes very dry with paper towels; this helps them brown instead of steam. Season all over with 1 1/2 tsp kosher salt and the black pepper (if using), tossing to coat evenly.

In a large, heavy-bottomed Dutch oven or deep pot (at least 5-quart capacity), heat the 2 tbsp oil over medium-high heat until shimmering but not smoking. Working in 2–3 batches so you do not overcrowd the pot, add the pork in a single layer and sear for 2–3 minutes per side, until well browned on at least two sides. Transfer browned pork to a bowl and repeat with the remaining batches, adding a touch more oil if the pot looks dry. Do not rush this step; the browned bits on the bottom of the pot will add a lot of flavor to the chili.

Step 4: Deglaze the pot and build the base

Once all the pork is browned and set aside, you should see a layer of browned bits (fond) on the bottom of the pot. Reduce the heat to medium, and carefully pour in about 1/2 cup of the remaining chicken broth. Use a wooden spoon to scrape up those browned bits as the liquid simmers; this step pulls all that caramelized flavor into your chili.

When the bottom of the pot is mostly clean and the broth has reduced slightly, turn off the heat. Return the seared pork and any accumulated juices from the bowl back into the pot.

Step 5: Add the verde sauce and braising liquid

Pour the blended tomatillo verde sauce over the pork in the pot. Add the remaining 1 1/2 cups chicken broth, the bay leaf, and the ground coriander (if using). Stir gently to combine and make sure the pork is mostly submerged in the liquid. If needed, add a bit more broth or water just to barely cover the meat.

Bring the mixture to a gentle simmer over medium-high heat, then immediately reduce the heat to low so it is just barely bubbling. Cover the pot with a lid, leaving it slightly askew if your simmer is very active, and let it cook for 1 1/2–2 hours. Stir every 20–30 minutes to make sure nothing is sticking to the bottom and to help the pork cook evenly. The chili is ready to move on when the pork cubes are fork-tender and starting to break apart.

Step 6: Thicken and balance the flavors

When the pork is very tender, remove the lid. If you would like a slightly thicker, stew-like consistency, sprinkle 1–2 tbsp masa harina or fine cornmeal over the surface, stirring well to incorporate. Simmer uncovered over low heat for 10–15 minutes, stirring occasionally, until the sauce thickens slightly and clings to the pork. If the chili ever looks too thick, splash in a bit more broth or water.

Taste and adjust the seasoning generously. Add more salt in small pinches until the flavors pop, and add extra lime juice if you want more brightness. If the sauce is sharper than you like, another small pinch of sugar or honey can round it out. Remove and discard the bay leaf.

Step 7: Garnish and serve

Serve the chili hot in wide bowls over rice or with warm tortillas on the side. Spoon plenty of the bright green sauce and pork cubes into each bowl. Garnish with chopped fresh cilantro, thinly sliced radishes, diced avocado, and dollops of sour cream or crema. Finish with a squeeze of lime juice at the table, and a sprinkle of queso fresco or cotija if you like.

This chili is fantastic right away, but the flavors deepen beautifully as it rests, making it ideal for next-day lunches or feeding a crowd.

Pro Tips

• Get a good char: Do not be afraid of dark spots on the tomatillos, chiles, and onions. That smoky, roasty flavor is what makes the sauce special.
• Dry the pork well: Blotting the pork cubes thoroughly before searing is key to getting a deep golden crust instead of gray, steamed meat.
• Control the heat level: For mild chili, seed the jalapeños and use poblanos or Anaheims. For spicier chili, leave the jalapeño seeds in or swap in serrano chiles.
• Simmer gently, not violently: A low, gentle simmer keeps the pork tender and juicy. A hard boil can toughen the meat.
• Adjust at the end: Always taste and fine-tune right before serving. More salt, a squeeze of lime, and a small pinch of sugar can transform the final flavor.

Variations

• Tomatillo chicken chili: Substitute boneless, skinless chicken thighs for the pork. Reduce the covered simmer time to about 45–60 minutes, or until the chicken shreds easily.
• Bean-stretched version: For more servings and extra fiber, add 1–2 cans (15 oz each) of drained and rinsed white beans (such as cannellini or great Northern) in the last 20 minutes of cooking.
• Roasted corn and tomatillo chili: Stir in 1–1 1/2 cups roasted corn kernels during the last 10 minutes of simmering for sweetness and extra texture.

Storage & Make-Ahead

Let the chili cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually improve as they sit, making this an ideal make-ahead dish. To reheat, warm gently on the stovetop over low-medium heat, adding a splash of broth or water if it has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through. For longer storage, freeze in well-sealed containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Add fresh garnishes (cilantro, radishes, avocado, lime) right before serving for the best texture and color.

Nutrition (per serving)

Approximate values for 1 of 6 servings, without rice/tortillas or optional toppings: about 620 calories; 43 g protein; 11 g carbohydrates; 41 g fat; 2 g fiber; 900 mg sodium (will vary depending on broth and added salt). Adding rice, tortillas, cheese, or crema will increase calories and carbohydrates.