Pork Chili Verde vs. Chili Verde
Pork Chili Verde is a Latino/American dish, so don’t ask for it in Mexico, though there is a similar dish there, referred to as Carne de Cerdo en Salsa Verde. In either country, this dish is exceptionally tasty. While Chili Verde Sauce is an essential ingredient in Pork Chili Verde, it is a separate food altogether. (See Chili Verde Sauce in this blog.)
If you are on Keto…
For my friends on the Keto diet, this is something you need to know how to make! The flavors are immense and the carbohydrate count is nearly zero, so feel free to have a large bowl.
Pork Chili Verde is composed of cubed pork meat cooked until fork tender, spiced up with chili verde sauce, chilies, garlic and onions. For those not on Keto, this recipe can be used in pot pies which beautifully compliments a savory pastry crust.
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. If you cook all of the savory ingredients together first, the flavors get washed out. By adding the tomatillos, chilies and cilantro at the end, the flavors will be bright and fresh.
There are of course several things you can add to make your own 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 with fried tortillas strips for a bit of crunch. If you are on Keto skip this step.
Pork Chili Verde
- 1/3 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
- 1/2 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
- 1/2 whole red bell pepper, diced
- 1 cup chili verde sauce, prepared (See recipe on this blog)
- 8 oz Hatch fire roasted mild chili (optional, they are usually offered in mild, medium and hot)
- 1/2 cup cilantro, fresh chopped
- 1/4 cup Oaxaca cheese (garnish)
- 2 tbsp Mexican crema or sour cream (garnish)
- 1/3 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 together 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 batches) sear the seasoned meat and bone (bone is optional) turning over after the cooked side is richly browned. Continue cooking the opposite side of the meat. Once the meat has browned, add the chicken stock and stir to get up 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 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, fire roasted Hatch chilies (optional). Stir to incorporate.
- Serve Pork Chili Verde in a bowl along with sides of finely minced onion mixed with minced 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.