This is a recipe I’ve been dying to share with you guys. It’s probably my favorite dish to make and I get excited every time we add it to our menu. You can certainly buy your chili verde sauce but, in our opinion, that’s like pulling the shining star from the show.

Some cooking tips: We’ve tried this in the slow cooker, the Instapot, on the stove, and in the oven and time and time again the over yield the best flavor. The slow cooker is definitely more convenient but it creates a thinner sauce so you’ll probably need to reduce the sauce down on the stove after the meat is done cooking. You’d also want to reduce the broth to 1 cup since the slow cooker produces more liquid from the meat. If you are using a slow cooker then you can skip browning the meat since and, if your whole roast fits without cutting into pieces, you can leave it whole but cook it with the fat side up. Cook for 8-10 hours, depending on the size of your roast, or until your pork shreds easily with two forks.

Second tip: don’t throw out any extra sauce. We usually have a large mason jar worth leftover after we’ve added the 8-10 cups to the roast and we freeze it for other uses. We pour it over ground beef, chicken, pork chops, and halibut on nights we need a quick and easy meal.

Third tip: you only really need to brown 1/3-1/2 of your meat. Browning your meat provides that excellent bit of flavor on the bottom of your pan but it can dry the meat out a bit. When the cooking is done and you mix the browned meat with the non-browned meat you still get juicy, tender meat and you get the deepened flavor profile from the browning.

Last tip: traditional recipes often have you peel the skins from the peppers after you roast them. I’ve tried this and feel like it’s a huge pain in the ass so I skip it. Just make sure your sauce is blended enough and it won’t make a difference. That being said, you do you! If you want to peel the peppers before blending then go for it.

Happy Cooking!

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Chili Verde

This recipe will rival any chili verde you'd find at a Mexican restaurant! The tangy tomatillos, roasted peppers, and melt in your mouth pork make this dish a real winner. Serve it in a tortilla, over rice, or eat it as is either way your taste buds will be happy.

Course Main Course

Cuisine Mexican

Keyword paleo, pork, Slow cooker

Prep Time 20 minutes minutes

Cook Time 3 days days 8 hours hours 20 minutes minutes

Servings 8

Calories 489kcal

Ingredients

• 4-5 lbs pork butt
• 1 large onion
• 3 lbs tomatillos
• 3 anaheim peppers
• 3 poblano peppers
• 3 jalapenos
• 10 cloves garlic
• 1 bunch cilantro
• 2 limes
• 2 TBSP salt
• 2 cups beef bone broth

Instructions

To make the Chili Verde Salsa

• Peel the husks off the tomatillos and wash. Cut each tomatillo in half and place seed side down on a foil or parchment lined baking sheet. Peel the skins off the garlic and place on the baking sheet with the tomatillos. You may need to use two baking sheets.
• Move a rack to the top shelf of the oven and turn broiler on high. Place baking sheet under the broiler and broil the tomatillos for 3-6 minutes or until their skins have charred spots. Not all of the tomatillos will char and that is OK.
• Wash your peppers the cut off their tops and remove their seeds. Cut each pepper in half.
• Wash your jalapenos and then either wearing gloves or with a little bit of olive oil on your hands, cut them in half and deseed and devein them. If you like your food on the spicier side feel free to leave some of the seeds in. If you want no spice at all then feel free to omit the jalapenos completely but you'll want to add an additional poblano and anaheim.
• When the tomatillos are broiled remove them to a bowl or large blender and put the jalapenos and peppers on the baking sheet, skin side up, and broil for 3-6 minutes until the skin has charred spots.
• You will likely have to work in 2 batches to make the salsa so we like to add half of the tomatillos, half of the peppers, half of the garlic, half a bunch of cilantro, the juice of 1 lime, and 1 TBSP salt to a large blender and puree into a liquid. We mix both batches together in a large bowl.

To make the Chili Verde

• Cut your pork into roughly 3-4 inch cubes. It is easier to cut if it has been in the freezer for about 30-45 minutes but this step isn't necessary if your knife is sharp.
• Preheat oven to 275 and place a rack on a low level
• Finely dice onion
• Add 2 TBSP avocado oil to a large cast iron dutch oven and heat over med-high on the stove. Once the pot is hot add half of your pork chunks and allow them to brown (roughy 2-3 minutes per side). Once they are nice and browned remove to a plate
• Add onion to the dutch oven and allow to cook for 3 minutes until translucent.
• Add in your bone broth and, using a wooden spoon, scrape the brown bits from the bottom of the pot.
• Add all of the pork back in and then cover with the chili verde salsa. You will need about 6-8 cups. There will likely be left over salsa and we highly recommend you store it in a mason jar in the freezer for future use. If you don't plan on freezing it then do not discard it until the pork is cook as you may need to add more sauce as the cooking progresses
• Cover with a lid, leaving a slight crack (about 1/2"-1") and place in the oven. Pork will cook for 6-8 hours and is done when the pork is easily shredded with 2 forks
• Stir the pork every 2 hours and if the sauce is getting too thick or the liquid is evaporating add more from the left over. If your sauce is too thin then feel free to remove the lid completely. We usually remove the lid after two hours, let it cook for 2-3 hours uncovered, and then cover it slightly again for the last 2-4 hours.
• You can serve your chili verde as is, over rice or potatoes, or in a taco or burrito
• Enjoy!

Nutrition

Calories: 489kcal | Carbohydrates: 17g | Protein: 45g | Fat: 30g | Fiber: 5g | Sugar: 8g