Salsa Verde Mexican Pork Chili

Dianne Hocut


I make this excellent Mexican pork chili when I want something a bit different. I serve it with lots of toppings and lime wedges that bring out a bunch of different flavors in the dish. I also serve my Cornbread Waffle with Kickin' Philly Spread. Nice to change things up every now and then.

★★★★★ 1 vote
2 Hr 30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh my... This is one of those recipes that I just couldn't quit eating. I love the mix of cumin and tomatillos. This is definitely not your ordinary chili. It has all the wonderful flavors of Mexican cuisine without the heat. Simply delish!


3 lb
boneless pork roast
salt and pepper
1 Tbsp
fennel seeds, toasted, ground
3 Tbsp
cumin, ground
olive oil, extra virgin
tomatillos, husked
white onions, quartered
garlic cloves, peeled
bay leaf
limes, halved
1 bunch
cilantro, fresh
1 qt
low sodium chicken broth
1 c
masa harina, to thicken
1/2 c
queso fresco, crumbled for toppings
limes, cut into 8 wedges for toppings
fried tortilla strips for toppings
mexican crema with lime zest for toppings
sliced radishes for toppings


1Preheat oven to 325 degrees F.
2Season the pork with salt, pepper, fennel, and cumin. Prepare a large oven proof dish with enough olive oil to generously coat the bottom. Set aside. In a large Dutch oven in stove top, heat more olive oil on medium high. Sear the pork roast on all sides. About 3-4 minutes per side.
3Take pork out of Dutch oven and place in baking dish. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork. Drizzle more olive oil over roast, squeeze lime juice all over and season with salt and pepper.
4Cover the whole dish in aluminum foil and roast in the oven for 2-2 1/2 hours. Pork should be falling apart when done.
5Remove from oven and take the pork out so you can pull it apart with a fork.
6Take all the vegetables (discard bay leaf and remove stems from the three poblano peppers) along with some of the juices (do not discard juices) and put in a blender with the fresh cilantro. Process till smooth.
7Pour blended mixture into the large Dutch oven. Add extra juices as well and turn to medium heat on stove top. Add the chicken broth. Bring to a simmer and whisk in masa harina to thicken.
8Fold in the pulled pork and season with more salt and pepper as needed. Serve with toppings of crumbled queso fresco, sliced radishes, Mexican crema with lime zest, fried tortilla strips, and fresh lime wedges for an extra come alive zesty taste!

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican
Collection: Chili
Other Tag: Heirloom