Pork Chili Verde Recipe

Pork shoulder: A flavorful cut of pork that becomes tender when cooked slowly.

Olive oil: Used for browning the pork and sautéing the vegetables.

Onion: Adds sweetness and depth to the dish.

Garlic: Provides a robust, aromatic flavor.

Jalapeños: Adds heat and a fresh, green flavor.

Tomatillos: The star ingredient, giving the sauce its distinctive tangy taste.

Chicken broth: Adds moisture and enhances the overall flavor.

Ground cumin: Brings a warm, earthy flavor to the dish.

Dried oregano: Adds a subtle, herbaceous note.

Cilantro: Fresh and vibrant, it brightens up the dish.

Salt: Enhances all the flavors.

Pepper: Adds a bit of heat and depth.

When browning the pork shoulder, make sure not to overcrowd the pot. Browning in batches ensures that each piece gets a nice sear, which adds depth of flavor to the chili verde. Additionally, when blending the tomatillos and chicken broth, blend until completely smooth to achieve a silky texture in the final dish.

• pork shoulder - Substitute with chicken thighs: Chicken thighs have a similar texture and richness, making them a good alternative for a lighter version of the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about ¼ teaspoon of garlic powder per clove.

• jalapeños - Substitute with poblano peppers: Poblano peppers are milder than jalapeños but still provide a nice heat and flavor.

• tomatillos - Substitute with green tomatoes: Green tomatoes can mimic the tartness and texture of tomatillos, though they are slightly less acidic.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian option, providing a similar depth of flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor profile that can add a unique twist to the dish.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but equally aromatic flavor that can enhance the dish.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can stand in for cilantro, especially for those who find cilantro too soapy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.

• pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile, making it a good alternative.

• Allow the pork chili verde to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Transfer the chili verde into airtight containers. Glass containers with tight-fitting lids are ideal, but BPA-free plastic containers or heavy-duty freezer bags also work well.

• Label each container with the date of preparation. This ensures you keep track of freshness and consume the chili verde within a safe timeframe.

• For refrigeration, store the pork chili verde in the fridge for up to 4 days. Ensure the temperature is consistently below 40°F (4°C).

• For freezing, portion the chili verde into meal-sized servings. This makes it easier to thaw only what you need, reducing waste and speeding up reheating.

• Lay freezer bags flat in the freezer. This not only saves space but also allows the chili verde to freeze and thaw more evenly.

• When ready to reheat, thaw the pork chili verde in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chili verde on the stovetop over medium heat, stirring occasionally until it’s heated through. You can also use a microwave, heating in short intervals and stirring in between to ensure even warming.

• If the chili verde appears too thick after reheating, add a splash of chicken broth or water to reach your desired consistency. Adjust the seasoning with salt and pepper if needed.

• Garnish with fresh cilantro or a squeeze of lime juice before serving to refresh the flavors.

• Stovetop Method: Place the leftover pork chili verde in a saucepan. Add a splash of chicken broth or water to maintain moisture. Heat over medium-low heat, stirring occasionally, until warmed through. This method helps retain the dish's original texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the pork chili verde to an oven-safe dish and cover with aluminum foil to prevent drying out. Bake for about 20-25 minutes or until heated through. This method is great for reheating larger portions.

• Microwave Method: Place the pork chili verde in a microwave-safe container. Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated. This is the quickest method but may slightly alter the texture.

• Slow Cooker Method: Transfer the pork chili verde to a slow cooker. Set it on low heat and let it warm up for about 1-2 hours. This method is ideal for maintaining the dish's moisture and flavor, especially if you have time to spare.

• Sous Vide Method: Place the pork chili verde in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Submerge the bag in a water bath set to 165°F (74°C) and let it heat for about 45 minutes to an hour. This method ensures even reheating without drying out the meat.

• Large pot: A spacious vessel used for browning the pork and simmering the chili verde.

• Olive oil: Used for browning the pork and sautéing the vegetables.

• Blender: Essential for blending the tomatillos and chicken broth into a smooth mixture.

• Knife: Necessary for chopping the pork shoulder, onion, jalapeños, and cilantro.

• Cutting board: Provides a stable surface for chopping ingredients.

• Wooden spoon: Ideal for stirring the ingredients in the pot.

• Measuring spoons: Used to measure out the olive oil, cumin, and oregano accurately.

• Measuring cup: Useful for measuring the chicken broth.

• Tongs: Handy for turning and browning the pork chunks evenly.

• Ladle: Perfect for serving the finished chili verde.

• Bowl: Can be used to hold chopped ingredients before adding them to the pot.

Prepare ingredients in advance: Chop the onion, garlic, and jalapeños ahead of time to streamline the cooking process.

Use a food processor: Blend the tomatillos and chicken broth quickly using a food processor instead of a blender.

Pre-cut pork: Buy pre-cut pork shoulder to save time on chopping.

Simmer in a slow cooker: Transfer everything to a slow cooker after browning the pork and sautéing the vegetables. Cook on low for 6-8 hours.

Double the recipe: Make a larger batch and freeze portions for quick future meals.