Pork Chili Verde

Pork Chili Verde

You guys! It’s March 1st, which basically means that spring and summer are just around the corner and I have not made my chili verde this winter! We’ve totally been on a soup kick, too. My hubby has really been craving tortilla soup so that’s really what I’ve been making…a lot! All.different.versions.

So sorry, chili verde. You deserve the best! So, today I made some homemade tomatillo sauce, slow-cooked a pork shoulder roast, and made a big ole pot of comforting Pork Chili Verde. Yum!

The pork shoulder roast needs to be cooked for 6-8 hours on low heat in a crock pot or in an oven-safe (covered) pan at 250 degrees. I usually sprinkle a little salt, pepper, and garlic powder on the meat prior to cooking the roast. (And always cook fat-side up!)

Pork Chili Verde
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  1. 3-4 cups cooked pulled pork
  2. 2-3 Tbsp oil (for sautéing)
  3. 1/2 white or yellow onion (chopped)
  4. 1 1/2 cups salsa verde (tomatillo sauce) - OR a good quality store bought sauce
  5. 4 cups chicken broth
  6. 1 can cannellini beans
  7. 1 Tbsp cumin
  8. 3 cloves minced garlic
  9. 2 tsp salt (or to taste)
  10. 1/2 cup chopped cilantro
  1. Saute the onions in the oil for 5-10 minutes.
  2. Add the cooked pork and simmer another 5 minutes.
  3. Add the remaining ingredients and allow the soup to simmer for about 30 minutes.
  4. Garnish with chopped cilantro, onions, lime.
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