Pork Chili Verde
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This classic green chili recipe with chunks of pork shoulder also turns our great when cooked in a Dutch oven. Since most restaurants run their Chili Verde through a blender before serving, you’ll notice this is a more rustic take on the recipe with pieces of poblano pepper and onion, but the tomatillos will cook all the way down to make that green chili sauce.
This recipe takes a while to cook so plan ahead (you can see in our photos it was pretty dark when we finally ate). You’ll probably need to make three batches of coals to get enough heat to last that long.
Serve them up on tortillas with limes, hot sauce and cilantro.
This recipe came from the Backobeyond Blog.
Pork Chili Verde
Category
Camping and Cast Iron Cooking
Persons
4
Prep Time
1 hour
Cook Time
3 hours, 30 minutes
Total Time
4 hours, 30 minutes
Ingredients
- 2 Tbsp Olive Oil
- 2# boneless pork shoulder, cubed
- Salt & Pepper to taste
- 1 onion, diced
- 4 poblano peppers, roasted, skinned and diced – or 1.5 cups of chopped green chilies from a jar.
- 2 jalapenos, seeded & diced
- ½ Tbsp Cumin
- ½ Tbsp Dried Cilantro or Oregano
- 1-2 tsp hot sauce
- 3 cloves garlic, minced
- 1# tomatillos, husked and diced
- 8 oz pale beer
- 1 cube chicken bouillon
- For serving: tortillas, fresh cilantro, & limes; other options include avocado slices & oranges
Instructions
- Start 24 coals, or start a fire to pull the coals from. You will need 3 batches of coals (about 1 per hour) to finish this dish.
- Cube and season the pork with salt and pepper.
- Cut the poblano’s in half and remove the seeds and the ribs. Roast over the fire or over a stove burner, and then remove the skins & the stems. Dice. This is the most authentic, but time-consuming part of the recipe. For camping, there’s no shame in using chopped green chilies from a jar.
- Set the Dutch Oven over the coals, and add the oil & pork shoulder to brown, wait 3 minutes before turning to get a good sear.
- When the pork is about half done, add the onions and poblanos.
- Add the cumin, oregano, hot sauce and garlic, stir through and cook until fragrant.
- Warm the beer in a sauce pan and dissolve the bouillon in the beer. Stir into the pork in the Dutch oven.
- Add the diced tomatillos and stir through. Put the lid on the Dutch Oven and move 6 of the coals to the lid.
- Cook for 3 hours, stirring occasionally and replacing coals as needed.
- You can warm your tortillas just before serving, by heating them on a low stove burner or over the fire. Do each side for 10 seconds, twice; so heat, flip, heat, flip, heat, flip, heat and off.
- Serve on warm tortillas, with lime and orange wedges, avocado and cilantro on the side.