Whole 30 Whole30 Pork Chili Verde
Chili verde is one of those deeply satisfying, slow-cooked dishes that can feel off-limits when you're trying to eat clean — but this version is built entirely from whole, unprocessed ingredients with zero compromise on flavor. Boneless pork shoulder gets seared until deeply browned, then braised low and slow in a broiled green sauce made from charred tomatillos, poblanos, Anaheim chiles, and jalapeño. That broiling step is the secret weapon: it coaxes out a smoky, slightly sweet depth from the vegetables before they ever hit the blender. Fresh cilantro, lime juice, and a long simmer do the rest, turning the whole pot into something rich, tangy, and just a little spicy. Every ingredient here — from the avocado oil to the chicken broth — fits cleanly within the rules, so there's no label-reading stress or ingredient swapping required. It makes six generous servings, which means leftovers are practically guaranteed, and this one only gets better the next day. Finish each bowl with sliced avocado and a few cilantro sprigs for a meal that looks as good as it tastes.
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Learn more →Ingredients
6 servings
- 2 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
- 1 ½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 2 tbsp avocado oil, divided
- 1 lb tomatillos (about 10 medium), husked and halved
- 2 poblano peppers, halved and seeded
- 2 anaheim chiles, halved and seeded
- 1 jalapeño, halved (seeds removed for less heat, kept for more)
- 1 medium white onion, roughly chopped
- 4 garlic cloves, smashed
- 1 tsp ground cumin
- ½ tsp dried oregano
- 2 cups chicken broth
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- 1 avocado, sliced (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos (cut-side down), poblanos, Anaheim chiles, and jalapeño on a rimmed baking sheet. Broil for 8–10 minutes, until the skins are charred and blistered in spots and the tomatillos have softened and released their juices.
- 2
Transfer the broiled vegetables to a blender along with any accumulated juices. Add the cilantro and blend until mostly smooth but with a little texture remaining. Set the green sauce aside.
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