Pork Chili Verde Recipe - Authentic Mexican flavors made easy in your own kitchen. It gets eaten up so fast! | www.lakesidetable.com
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.
When the tomatillos are done let them cool slightly. Then put them in the blender and blitz on high until smooth. Set aside.
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.
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.
*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.