Real Recipes From Real Home Cooks ®

salsa verde mexican pork chili

★★★★★ 2
a recipe by
Dianne Hocut
Little Rock, AR

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.

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 6-8
cook time 2 Hr 30 Min
method Bake

Ingredients For salsa verde mexican pork chili

  • 3 lb
    boneless pork roast
  • salt and pepper
  • 1 Tbsp
    fennel seeds, toasted, ground
  • 3 Tbsp
    cumin, ground
  • olive oil, extra virgin
  • 15
    tomatillos, husked
  • 3
  • 2
    white onions, quartered
  • 4
    garlic cloves, peeled
  • 1
    bay leaf
  • 2
    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
  • 2
    limes, cut into 8 wedges for toppings
  • fried tortilla strips for toppings
  • mexican crema with lime zest for toppings
  • sliced radishes for toppings

How To Make salsa verde mexican pork chili

  • 1
    Preheat oven to 325 degrees F.
  • 2
    Season 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.
  • 3
    Take 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.
  • 4
    Cover the whole dish in aluminum foil and roast in the oven for 2-2 1/2 hours. Pork should be falling apart when done.
  • 5
    Remove from oven and take the pork out so you can pull it apart with a fork.
  • 6
    Take 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.
  • 7
    Pour 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.
  • 8
    Fold 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!