Whole 30 Whole30 Smoky Pork Chili Verde
This smoky, slow-simmered chili verde is the kind of bowl that makes you forget you're eating clean — it's deeply savory, a little spicy, and packed with real, bold flavor from start to finish. The magic starts under the broiler, where tomatillos, poblanos, Hatch chiles, and jalapeño get blistered and charred before being blended into a silky green sauce that coats every cube of pork. Searing the pork shoulder in batches builds a serious crust, and then a long, low simmer in that chile-spiked broth turns it fork-tender and practically falling apart. Smoked paprika, cumin, and dried oregano layer in warmth and depth without relying on any packaged seasoning blends or additives — just whole spices doing exactly what they're supposed to do. A hit of fresh lime juice and cilantro stirred in at the end keeps everything bright and alive. Sliced avocado on top adds a creamy, cooling finish that ties the whole bowl together. This one serves six, so it's a great option for meal prep or feeding a crowd without anyone feeling like they're missing out on anything.
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Learn more →Ingredients
6 servings
- 2 lb 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, husked and halved
- 2 poblano peppers, halved and seeded
- 2 hatch green chiles or anaheim chiles, halved and seeded
- 1 medium white onion, roughly chopped
- 4 cloves garlic, smashed
- 1 jalapeño, halved (seeds removed for less heat, or kept for more)
- 1 ½ tsp smoked paprika
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- 2 cups chicken broth
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
For serving
- lime wedges, for serving (optional)
- sliced avocado, 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, Hatch chiles, and jalapeño on a rimmed baking sheet. Broil for 8–10 minutes, until the skins are blistered and charred in spots and the tomatillos have softened and released their juices.
- 2
Transfer the broiled vegetables to a blender. Add the onion, garlic, smoked paprika, cumin, and dried oregano. Pour in 1 cup of the chicken broth. Blend on high until smooth, about 45 seconds. Set the green chile sauce aside.
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