Chili Verde

🛒 Ingredients

• Pork Shoulder (boneless) 150 g · 300 kcal
• Tomatillos 113 g · 36 kcal
• Serrano Peppers 8 g · 3 kcal
• Jalapeño Peppers 12 g · 4 kcal
• White Onion 25 g · 10 kcal
• Garlic Cloves 3 g · 5 kcal
• Chicken Broth (low sodium) 90 g · 9 kcal
• Fresh Cilantro 4 g · 1 kcal
• Ground Cumin 1 g · 4 kcal
• Dried Oregano 1 g · 1 kcal
• Olive Oil 3 g · 27 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Arrange tomatillos, serrano and jalapeño peppers, onion, and garlic cloves on a baking sheet.
2. Roast for 15-20 minutes until slightly charred and softened. Remove from oven and let cool slightly.
3. Meanwhile, cut the pork shoulder into 2.5-cm (1-inch) cubes and season generously with salt and pepper.
4. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches on all sides, then remove and set aside.
5. Transfer the roasted vegetables and fresh cilantro to a blender. Add chicken broth, ground cumin, and dried oregano, then blend until smooth.
6. Return the browned pork to the pot. Pour the blended green sauce over the pork, ensuring it's mostly submerged.
7. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the pork is fork-tender.
8. Taste and adjust seasoning if necessary. Serve hot with warm tortillas, rice, or beans.