Pork Green Chili: The Ultimate Recipe for Flavorful Comfort Food

Season the pork cubes generously with salt and pepper.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the pork on all sides until nicely browned (5-7 minutes per batch). Remove and set aside.

Add the chopped onions to the pot and cook until softened and translucent (5-7 minutes), scraping up any browned bits. Add the minced garlic and cook for another minute, until fragrant.

Add the cumin and oregano to the pot and cook for about 30 seconds, until fragrant. Add the chopped green chiles, tomatillos, and jalapeño (if using). Stir and cook for about 5 minutes, allowing the chiles and tomatillos to soften slightly.

Pour in the chicken broth, scraping up any remaining browned bits. Return the browned pork to the pot, ensuring it’s mostly submerged. Add more broth if needed.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours (or longer, up to 4 hours), or until the pork is very tender and easily shreds with a fork. Check periodically and stir to prevent sticking, adding more broth if the liquid reduces too much.

Remove the pork from the pot with a slotted spoon and shred it into bite-sized pieces using two forks. Return the shredded pork to the pot.

Stir in the chopped cilantro and lime juice.

Taste the chili and adjust the seasoning with salt and pepper as needed.

For a thicker chili, remove about 1 cup of the liquid and blend it with an immersion blender (or regular blender, carefully). Return the blended liquid to the pot and stir.

Serve hot, garnished with your favorite toppings like sour cream, shredded cheese, avocado slices, chopped cilantro, and lime wedges.