Chili Verde Recipe

This homemade Mexican chili Verde recipe is seared chunks of pork butt simmered in tomatillo salsa and broth until fork fall apart tender.

3 20

6 People

Get Recipe Ingredients

First cut the pork butt into bite-sized pieces, removing excess fat as you go.
1 3-pound boneless pork butt, but into bite-sized pieces, extra fat removed
Then heat a heavy bottom, dutch oven pan over high heat, and drizzle in a bit of oil. Working in batches, sear the outside of the pork chunks on all sides, taking care not to overcrowd the pan.
oil for sauteeing
Remove each batch of seared pork to a clean plate as you work through the batches.
Once all the meat is seared replace all the meat and any juices that may have collected back into the pot.
Add the salsa verde to the pan, scraping the bottom to loosen any bits and deglaze the pan
.
32 ounces (907.19 g) of salsa verde
Add the chicken stock to the pan and stir to combine
.
2 Cups (480 g) chicken stock
Bring to a simmer and then reduce to medium-low heat and allow the sauce to reduce by half. This could take up to 3 or 4 hours.
As the sauces nears full reduction, scrape the bottom of the pan to keep it from burning.
Before serving stir in the fresh lime juice and lime zest, if you wish.
2 limes
Stir in the chopped fresh cilantro and garnish with more lime and cilantro.
½ Cup (8 g) cilantro leaves

Pork Recipes

Mexican

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