1-Getting started with Chili Verde is fun and straightforward, beginning with prepping your ingredients. First, season the pork with salt and pepper, then sear it in a large stock pot over high heat with 2 tablespoons of oil until it’s browned on all sides. This step locks in that juicy flavor you love.

2-Next, remove the pork and sauté the chopped onion until it’s tender, which brings out its sweetness. Add the minced garlic and cook it briefly to avoid burning, then stir in the 1/2 tablespoon each of cumin and oregano for that warm spice kick. Now, return the pork to the pot, pour in the 2 cups of chicken broth, reduce the heat to medium-low, cover, and let it simmer for 2 to 4 hours until everything melds together nicely.

3-While the pork simmers, prepare the sauce by broiling the poblano peppers, jalapeños, and tomatillos cut side down for 7 to 10 minutes until they’re browned. Place the peppers in a plastic bag to steam and loosen their skins, then peel them off carefully. Blend the peppers, tomatillos, and 1/2 cup of cilantro until smooth, and add this mixture to the pot with the pork for another 30 to 45 minutes of cooking.

4-Finally, serve your Chili Verde hot with warm tortillas, rice, and beans for a complete meal. This method ensures tender meat and a zesty sauce that highlights the primary keyword, Chili Verde. If you’re curious about similar dishes, our easy Mexican recipes page has more ideas to try.