Pork Chili Verde


If you love chili but are ready to branch out from a traditional beef chili recipe, we think you'll love the flavor profile of this chili Verde. In this recipe, boneless pork pieces replace the usual ground beef and tomatillos are used instead of tomatoes to create a Mexican flavor. If you can't find fresh tomatillos, you can look for canned on the Latin aisle at the grocery store. Since this recipe will cook in your slow cooker after you brown the pork, you can prepare the Chipotle Cream topping while it cooks. In addition to the Chipotle Cream, we recommend garnishing your Pork Chili Verde with corn chips, lime wedges, and fresh cilantro.

6 to 8 servings


  • 3 tablespoons all-purpose flour

  • 2 teaspoons ground black pepper

  • 1 1/2 teaspoons ground cumin

  • 4 1/2 teaspoons kosher salt, divided

  • 3 pounds boneless country-style pork ribs, cut into 1-inch pieces

  • 1/4 cup vegetable oil, divided

  • 9 medium tomatillos, diced

  • 3 cups chopped poblano peppers

  • 2 cups diced white onion

  • 3/4 cup reduced-sodium chicken broth

  • 1 1/2 tablespoons dried oregano

  • 1 1/2 tablespoons chili powder

  • 3 garlic cloves, minced

  • 2 (15-oz.) cans black beans, drained and rinsed

  • 2 tablespoons plain cornmeal

  • Chipotle Cream

  • Garnishes: corn chips, lime wedges, fresh cilantro


  1. Stir together first 3 ingredients and 2 1/2 tsp. salt in a large bowl; toss with pork. Sauté half of pork in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes or until browned. Transfer to a 7-qt. slow cooker. Repeat procedure with remaining oil and pork.

  2. Stir tomatillos, next 7 ingredients, and remaining 2 tsp. salt into pork mixture. Cover and cook on LOW 8 hours.

  3. Uncover and stir in cornmeal. Cover and cook on LOW 1 hour. Serve with Chipotle Cream.

    Pork Chili Verde
    Hector Sanchez
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