Chili verde with pork

Ingredients

• 30 ml (2 tbsp)Vegetable oil
• 907 g (32 oz), cubedPork shoulder
• 1, dicedOnion
• 10 g (2 tsp)Salt
• 2 tspDried oregano
• 2 tspGround cumin
• ¼ tspCayenne pepper
• 10, rinsedTomatillos
• 3Jalapeño peppers
• 8.5 g (0.3 oz)Coriander leaves
• 473 ml (16 oz)Chicken stock
• 1Bay leaf
• 680 g (24 oz), quarteredYukon Gold potatoes
• To tasteBlack pepper
• 57 g (2 oz)Soured cream

Instructions

1. 1

   Brown the pork

   Heat the vegetable oil in a pot over high heat. Add the pork cubes and sear for about 4 minutes, then turn them and brown the other side for a further 4 minutes.

2. 2

   Cook the aromatics

   Add the diced onion and half the salt. Cook for 4 minutes, until softened, then stir in the oregano, cumin and cayenne. Cook for about 2 minutes until fragrant, then turn the heat to low.

3. 3

   Blend the sauce

   Quarter the tomatillos and blend them with the jalapeños and coriander leaves. Add the chicken stock and pulse, then stir the sauce into the pork mixture.

4. 4

   Simmer the pork

   Add the remaining salt and the bay leaf. Bring the mixture to the boil, reduce the heat to low and simmer for at least 1 hour.

5. 5

   Add the potatoes

   Add the quartered potatoes and black pepper. If needed, add stock or water until the potatoes are submerged. Simmer for another hour, until the pork is completely tender and the potatoes are cooked through.

6. 6

   Serve the stew

   Serve warm from the stove with soured cream and any leftover coriander leaves for garnish.

What is chili verde?

Chili verde is a Mexican-style stew named for its green chilli sauce. Tomatillos give the sauce its tangy base, while jalapeños and coriander bring fresh, green flavours.

Here, pork shoulder simmers until tender, with potatoes added for the final hour. The long, gentle cook gives the sauce time to flavour the meat and potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3300 calories, 190g protein, 145g carbs, 215g fat.

With the listed serving count of one, the estimate treats the full recipe as one serving: pork supplies most of the protein and fat, while the potatoes contribute much of the carbohydrate. The oil and soured cream add further fat, and the salt and stock contribute much of the sodium. For a more balanced plate, divide the stew into smaller portions and serve with vegetables.

Why pork shoulder works

Pork shoulder has enough connective tissue and fat to stand up to a long simmer. Searing the cubes first adds browned flavour to the pot before the sauce goes in.

Brown the pork in batches if the pot is crowded; pieces need contact with the hot surface to sear rather than steam.

Building the green sauce

Tomatillos: rinse them before quartering to remove their papery husks and sticky coating.

Jalapeños and coriander: blending them with the tomatillos and stock makes a pourable sauce that coats the pork as it simmers.

Getting the timing right

First simmer: give the pork at least an hour in the sauce before adding the potatoes. Keep the heat low so the stew simmers gently rather than boiling hard.

Final simmer: cook for another hour after adding the potatoes. The pork should be completely tender and the potatoes cooked through before serving.

Adjusting the sauce

The potatoes should be submerged as they cook. If the liquid level is too low, top up the stew with broth or water as the method directs.

For a thicker finish, let the stew continue simmering gently until the sauce reaches the consistency you like, while checking that the potatoes are not overcooking.

How to serve it

Soured cream adds a cool, creamy contrast to the tangy green sauce. A little leftover coriander can provide a fresh finish.

The potatoes make the stew substantial on its own; for a larger meal, serve it with rice or warm tortillas.

Recipe notes & tips

• Pat the pork dry before searing to help it brown.
• Give the onion its full 4 minutes to soften before adding the spices.
• Pulse the blended sauce rather than processing it longer than needed.
• Keep the stew at a gentle simmer during both cooking stages.
• Check that the potatoes are submerged and add broth or water if needed.
• Wait until serving to add the soured cream.

Variations

• More heat: include some jalapeño seeds when blending the sauce.
• Milder sauce: remove the jalapeño seeds before blending.
• Extra herbs: garnish with any coriander leaves left over from blending.
• Thicker stew: simmer gently for longer once the pork and potatoes are tender.
• Without potatoes: leave them out and serve the stew with rice or tortillas.

Common mistakes to avoid

• Crowding the pot: the pork may steam instead of brown; sear it in batches if needed.
• Adding the potatoes too early: they may become too soft during the long cook; add them after the first hour.
• Boiling hard: the pork can cook unevenly; reduce the heat to maintain a gentle simmer.
• Leaving potatoes above the liquid: they may not cook evenly; top up with broth or water.
• Serving before the pork is tender: continue simmering until it is completely tender.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little water or stock if the sauce has thickened; add soured cream when serving.

Frequently asked questions