Mexican Pork Chili Verde

5 from 5 votes

Off the charts chili Verde, even better than what you get at your favorite restaurant!

Prep Time30

Cook Time4

Total Time4 30

Course: Main Dish

Cuisine: Mexican

Servings: servings

Calories: 275kcal

Peel and rinse tomatillos. Arrange on a foil-lined sheet. Add poblanos and serranos. Roughly chop the onion and add to the tray. Slice the top off of the garlic bulb and add the bulb to the tray.
Drizzle the garlic and vegetables with one tablespoon olive oil. Broil the vegetables on high until charred.
While the vegetables are in the oven, salt, and pepper the cubed pork. Heat the remaining oil in a cast-iron skillet. Sear the meat, working in batches. Add the seared meat to a crockpot, including the pan juices.
Peel the skin off of the charred peppers and garlic once they're cool enough to handle. Add the remaining pan ingredients, cilantro, cumin, and oregano to a blender. Top chicken broth. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
Pour the mixture over the meat in the crockpot. Cover the crockpot and cook on low for four to six hours. Serve in a bowl, with a dollop of sour cream and a side of tortilla chips.

I don’t know about you, but I definitely prefer roasted garlic over plain garlic. So please, no cutting corners.
If you are lucky enough to have leftovers, you can use them to make green enchiladas.
You can also mix the leftovers in Mexican breakfast burritos.
If you're in a hurry and don't have four to six hours, give my Instant Pot Chili Verde recipe a try. It takes less time to cook but is just as delicious!
My personal favorite way of enjoying Chili Verde is in tacos. Use a slotted spoon to drain most of the liquid, then serve with corn tortillas, sour cream, and shredded cheese. Chili Verde quesadillas are also a great idea!