Pork Chili Verde vs. Chili Verde
Pork Chili Verde Asada is a Latino/American dish, so don’t ask for it in Mexico, though there is a similar dish called Carne de Cerdo en Salsa Verde. In either country, this dish is delicious. While Chili Verde Asada Sauce is an essential ingredient in Pork Chili Verde, it differs. (See Chili Verde Asada Sauce in this blog.)
If you are on Keto
You must know how to make this for my friends on the Keto diet! The flavors are immense, and the carbohydrate count is nearly zero, so feel free to have a large bowl.
Pork Chili Verde is cubed pork meat cooked until fork tender, spiced with chili Verde Asada sauce, chilies, garlic, and onions. This recipe can be used in pot pies that complement a savory pastry crust for those, not on Keto.
The technique for this recipe is different from other versions. First, the pork is initially cooked in chicken stock for two hours; then, I add fresh chili Verde sauce, tomatillos, Hatch chilies, and cilantro. The flavors get washed out if you cook all of the savory ingredients together. However, the flavors will be bright and fresh by adding tomatillos, chilies, and cilantro at the end.
There are, of course, several things you can add to make your batch even better. Try drained cooked posole (Hominy) or diced cooked potato. Alternatively, you can add thin corn tortilla strips to thicken the dish or top it with fried tortillas strips for a bit of crunch. If you are on Keto, skip this step.
Beer pairings: Dos Equis Amber, Corona, Pacifico, or your favorite pilsner
Pork Chili Verde
- large pot with lid
- Medium mixing bowl
- chef knife
- cutting board
- blender for chile verde asada sauce
- ladle for stirring, and serving
- ⅓ cup vegetable oil
- 3 lbs pork shoulder, bone-in cut into cubes Boneless pork shoulder is a fine substitute
- 2 tbsp southwest seasoning (See recipe on this blog)
- 3 clove garlic, minced
- ½ whole white onion, minced
- 1 whole jalapeno or serrano chili stemmed, deseeded, and chopped You can leave the seeds in if you want it really spicy
- ½ whole red bell pepper, diced
- 1 cup
chili Verde Asada sauce, prepared (See the Chile Verde Asada Sauce recipe on this blog)
- 8 oz Hatch fire-roasted mild chili (optional, they are usually offered in mild, medium, and hot)
- 2 quarts of chicken stock
- ½ cup cilantro, fresh chopped with stems
- ¼ cup Oaxaca cheese (garnish)
- 2 tbsp Mexican crema or sour cream (garnish)
- ⅓ whole avocado peeled, cored, and diced (garnish)
- Start by preparing the pork meat and cut into cubes, reserving the bone if applicable.
- Season the cubed pork generously with southwest seasoning and toss to coat.
- Mince the garlic, chop the onion, jalapeno, and red bell pepper, and reserve.
- Heat a heavy pot or large pan with oil and bring up to temperature over medium-high heat.
- While cooking in batches (in my case, 3 or 4 batches), sear the seasoned meat and bone (bone is optional). Next, turn over the pork cubes after the cooked side is seared. Follow this by continuing to cook the opposite side of the meat. Once the meat has been browned, add the chicken stock and stir to get the fond at the bottom of the pot/pan. Top with the diced garlic, onion, jalapeno, and red bell pepper, and bring to a low boil. Reduce the heat to medium-low and cover with a tight-fitting lid. Cook for approximately 2 hours or until the pork is fork-tender.
- Add the fresh chili Verde sauce, extra cilantro, and fire-roasted Hatch chilies (optional). Stir to incorporate.
- Serve Pork Chili Verde in a bowl along with sides of finely minced onion mixed with chopped cilantro, wedges of lime, diced avocado, shredded Oaxaca (Monterey Jack) cheese, sour cream, and fried corn chips or warm tortillas. Ice-cold Dos Equis or Pacifico complements perfectly.