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+ servings
5 from 1 vote

Pork Chili Verde

Pork Chili Verde Recipe - Authentic Mexican flavors made easy in your own kitchen. It gets eaten up so fast! | www.lakesidetable.com

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 2 hours
Servings 6 people
Calories 350 kcal


  • 2 pounds pork loin browned and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large onion
  • 4 cloves garlic
  • 2 pound fresh tomatillos washed with husks removed
  • 1 cup chicken broth
  • 1 tablespoon cumin
  • 1/2 cup cilantro chopped
  • 2 limes


  • large skillet or soup pot with lid
  • cuisine art or blender
  • cookie sheet
  • knife and cutting board
  • measuring cups and spoons
  • tongs


Roasted Salsa Verde

  1. Use 1 tablespoon olive oil and rub the washed and husked tomatillos.  Place them on a cookie sheet.  Put them on the top rack and bake at 425º F until they have browned and most have burst.  Approximately 5-10 minutes.
  2. While tomatillos are in the oven, peel the onion paper off your onion and give it a rough chop.  Place it in the cuisine art or blender with the cumin, salt, pepper, 1/2 cup of cilantro and garlic.

  3. When the tomatillos are done let them cool slightly.  Then put them in the blender and blitz on high until smooth.  Set aside.

Chili Verde

  1. Cut pork into 2 inch cubes and season with salt and pepper.  
  2. Heat the 1-2 tablespoons olive oil and butter in the large skillet or soup pot.  Brown the pork well*.  Drain off any fat.
  3. Add the roasted salsa verde you've set aside and the chicken broth to the pork.  Simmer for 30 minutes to 2 hours.**  Add more chicken broth as needed to achieve desired texture.  

  4. Right before serving juice 1 of the limes over everything.  Cut the other lime in wedges to serve with the chili.  Sprinkle with chopped cilantro.

Recipe Notes

*I like to brown the tenderloins first, then cube them and then brown them again.  This is an extra step and it's not necessary.  I do it only because I think it's easier to hold and cut the tenderloin after it's been browned.  And I don't like to cut into a raw pork loin.  I'm weird. ?

**If you can let your chili verde simmer for 2 or 3 hours on a very low simmer, then do that.  The pork just falls apart and it's divine!  The longer you simmer it, the more tender it gets.

Meal #1:  Serve with tortillas, rice, cheese and a few wedges of lime!

Meal #2: Serve over a bed of rice with a cucumber avocado lime salad.

Meal #3:  Enjoy as a soup with extra sauce!  If it's too thick add a little chicken broth until you like the consistency. 


Nutrition Facts
Pork Chili Verde
Amount Per Serving
Calories 350 Calories from Fat 108
% Daily Value*
Fat 12g18%
Monounsaturated Fat 0g
Potassium 0mg0%
Carbohydrates 8.7g3%
Fiber 2g8%
Protein 18g36%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.