Homemade Chili Verde

This flavorful stew is made with juicy pork shoulder that has been slow-cooked in a spicy blend of roasted green chilies, tangy tomatillos, and fragrant spices. The result is a rich and hearty dish that is perfect for warming you up on a chilly evening. Whether you're looking for a comforting dinner for the family or a crowd-pleasing dish to share with friends, chili verde is a meal that never fails to impress.

INGREDIENTS

• 2 lbs. pork shoulder, trimmed and cubed into bite-sized pieces
• 1 lb. tomatillos, husks removed and halved
• 2 cans (4 oz. each) diced green chilies
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 2 jalapeño peppers, seeded and chopped
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 1/4 tsp. ground cloves
• 1/4 tsp. ground cinnamon
• Salt and pepper, to taste
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 1/4 cup water
• 1 lime juice
• Chopped fresh cilantro, for serving
• Cooked rice, for serving

DIRECTIONS

1. In a large skillet, heat some oil over medium-high heat. Add the pork and cook until browned on all sides. Transfer the pork to a slow cooker.

2. In the same skillet, add the tomatillos, green chilies, onion, garlic, jalapeño peppers, cumin, oregano, cloves, cinnamon, salt, and pepper. Cook for about 5 minutes or until the vegetables are tender.

3. Transfer the vegetables to the slow cooker over the pork.

4. Add the chicken broth to the slow cooker and stir to combine.

5. Cover the slow cooker and cook on high for 3-4 hours or until the pork is tender and cooked through.

6. In a small bowl, whisk together the flour and water until smooth. Stir it into the slow cooker and cook for an additional 30 minutes or until the chili has thickened.

7. Stir in the lime juice and adjust the seasoning as needed.

8. Serve the chili verde hot, garnished with fresh cilantro and accompanied by cooked rice on the side.

Notes

This dish tastes even better the next day, so feel free to make it in advance and store it in the fridge until needed.