Authentic Pork Chili Verde: A Comforting, Flavorful Recipe & A Deep Dive into Modern Pork Farming
You will LOVE the bold, authentic flavors in this Pork Chili Verde! Succulent, cubed pieces of pork loin are simmered slowly until they achieve an unparalleled tenderness, then bathed in a vibrant, zesty homemade verde sauce – a truly unforgettable meal that brings warmth and comfort to any table.
Before we dive into the mouth-watering details of this incredible Pork Chili Verde recipe, I’m thrilled to share an exciting experience that has deepened my appreciation for the pork we enjoy. I recently had the incredible opportunity to visit Michigan for the very first time, a trip that proved to be both enlightening and inspiring. I was graciously invited by the National Pork Board to participate in their “Pass the Pork 2.0 Tour,” an initiative designed to connect food enthusiasts and professionals with the dedicated farmers behind our nation’s pork supply.
While this wasn’t my first encounter with pig farms – I had the pleasure of attending the inaugural Pass the Pork Tour in Iowa back in 2015 – I was just as excited, if not more, to embark on this new journey. Each visit offers a unique perspective, reinforcing my belief in the importance of understanding our food system. The first tour was a fantastic learning experience, and I knew this one would be equally enriching.
As a food blogger, my mission extends beyond simply creating and sharing delicious new recipes. I feel a profound responsibility to understand the entire journey of our food – from how it’s raised and farmed to how it arrives on our plates. It’s crucial for me to gather this information so I can accurately and transparently relay it back to you, my valued readers. This commitment to knowledge helps build trust and empowers you to make informed choices about the ingredients you use in your own kitchens. It just makes sense, doesn’t it?
Having visited the Brenneman’s farm in Iowa a few years prior and learning a tremendous amount there, I admittedly thought I had a comprehensive understanding of everything pig-related. However, stepping foot on these advanced Michigan pig farms quickly disabused me of that notion! I discovered so much more about the meticulous care and innovative practices employed by these amazing farmers, all dedicated to raising healthy, high-quality animals.
Exploring Modern Pork Farming: Insights from the Michigan Tour
On this particular tour, we delved into a wealth of information, covering various aspects of the pork industry. We gained valuable insights into all the different cuts of pork, broadening our culinary horizons. We also had the privilege of tasting new, innovative pork recipes and learning fresh, exciting ways to prepare pork at home. Beyond the kitchen, a significant portion of our education focused on pig safety and the critical reasons behind the advanced biosecurity measures implemented at these outstanding farms. It was clear that the well-being of the animals and the safety of the food supply are paramount.
Historically, pigs were commonly raised outdoors, leaving them highly vulnerable to unpredictable weather conditions, various illnesses, and numerous other environmental variables depending on their geographical location. Modern advancements in farming have revolutionized this. Farmers can now bring pigs indoors, where they can precisely control the environment to foster healthier growth and overall well-being. This shift is not merely about convenience; it’s a strategic move to optimize animal health and product quality.
These sophisticated indoor facilities utilize advanced filtration systems, including HEPA filters, to thoroughly clean and filter the air entering the pig barns. This critical measure significantly reduces the risk of infection, illness, and disease spreading among the animals. Furthermore, the barns are equipped with both air conditioning and heating systems, ensuring the pigs remain comfortable and stress-free regardless of seasonal temperature fluctuations. The ability to maintain pigs indoors, in a climate-controlled and biosecure environment, directly translates to healthier pigs and a substantial reduction in pig fatalities, demonstrating a strong commitment to animal welfare.
A particularly important aspect of this indoor rearing is that it means pigs are no longer rooting around in the dirt, which significantly reduces their exposure to something called Trichinella. Trichinella is a parasite found in soil, and in the past, trichinosis (the disease caused by this parasite) could potentially be passed onto humans if infected pork wasn’t cooked thoroughly enough to kill the parasite. However, with all the dramatic improvements in biosecurity protocols and the widespread practice of raising pigs indoors, this health risk is virtually eliminated. This is truly monumental news for consumers and the pork industry alike.
The Game-Changing New Pork Cooking Temperatures
You guys, this information about trichinosis no longer being a concern is huge for home cooks! Because of the advancements in farming practices that have effectively eradicated trichinosis as an issue, the pork industry has made a pivotal change to its recommended cooking temperature. The new recommendation is to cook whole cuts of pork to an internal temperature of 145º F, followed by a three-second rest period. This revised guideline means an end to dry, tough pork! Gone are the days when we were told to cook pork until it was completely white and dry. Now, we can achieve perfectly juicy, tender, and flavorful pork every time. This minor change in temperature makes a monumental difference in the dining experience. Be sure to check out the chart below to familiarize yourself with the new recommended cooking temperatures for various pork cuts, ensuring you cook your pork to perfection and safety.
The pork industry is a dynamic field, constantly striving for improvement in all aspects, particularly in taking the absolute best care of their animals. In return, these ongoing efforts provide us, the consumers, with the highest quality pork available, ensuring both safety and deliciousness. This commitment to excellence is what allows us to confidently enjoy dishes like our featured recipe.
All this being said, after gaining such a renewed appreciation for pork, I am thrilled to share an amazing recipe with you today – a truly authentic and incredibly flavorful Pork Chili Verde! In case you weren’t aware, “verde” means green in Spanish, which perfectly describes the vibrant, bright green sauce that gives this dish its signature color and name. This stew is a celebration of fresh flavors and tender meat.
Why This Pork Chili Verde Will Become Your New Favorite
I’ve shared a variety of pork recipes here on the site over the years, each with its own charm, but I must confess, this Pork Chili Verde has quickly risen to become one of my absolute favorites. There’s something truly special about a well-crafted verde sauce. The harmonious combination of spicy peppers and tangy tomatillos creates a flavor profile that my palate simply adores – it’s robust, complex, and incredibly satisfying. It’s a dish that truly showcases the versatility and deliciousness of pork loin.
I often visit a fantastic Mexican restaurant that serves an exceptional chili verde, a dish I frequently order. However, as any home cook knows, homemade is almost always better, and certainly more cost-effective, right?! Many chili verde recipes call for the tedious step of roasting peppers beforehand, then peeling and blending them. This can be time-consuming and sometimes messy, making the process feel daunting for a weeknight meal.
But here’s the beauty of *this* Chili Verde recipe: you get to completely skip that pre-roasting and peeling step, making it incredibly easy and approachable for any home chef. Instead, you simply blend all the fresh peppers and tomatillos together directly. This vibrant raw mixture is then simmered in a saucepan, where it slowly develops those deep, complex roasted flavors without any extra effort on your part. This technique results in a rich, nuanced verde sauce that is absolutely to die for!
One of the things I cherish most about this particular Chili Verde recipe is its hands-off cooking style. You’re not tied to the stove, constantly stirring or babysitting the pot. After a quick browning of the pork, it’s allowed to gently simmer for a generous 2-3 hours. This extended, slow cooking process is the secret to achieving pork that is unbelievably tender – so tender it practically melts in your mouth, effortlessly shredding with a fork. Meanwhile, the chili verde sauce is incredibly simple to whip together in a blender and delivers a fantastic, flavorful kick that perfectly complements the rich pork.
Once the exquisitely tender pork and the vibrant, zesty chili verde sauce are combined and allowed to meld their flavors, you are left with a truly delicious and satisfying meal that the entire family will wholeheartedly love. This dish is versatile, allowing you to customize it with your favorite garnishes. Think creamy slices of avocado, fresh sprigs of cilantro, a dollop of cool sour cream or Mexican crema, a sprinkle of crumbled queso fresco, or even some thinly sliced pickled red onions for an extra tang. For a complete and hearty meal, serve it alongside warm tortillas (corn or flour) and a side of traditional refried or black beans. Whether you enjoy it as a stew in a bowl or wrapped in a tortilla, this Pork Chili Verde is the epitome of delicious, comforting home-cooked dinner – a true Mexican culinary delight.
Pork Chili Verde Recipe + Pass the Pork Recap
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Ingredients
- 3 lb. pork loin fat trimmed and cut into cubes
- salt & pepper to taste
- 2 Tbsp. olive oil
- 1 large shallot diced
- 2 cloves garlic minced
- 3 cups chicken broth
- 2 pasilla peppers
- 2 jalapeños
- 1 lb. tomatillos
- 1 bunch cilantro about 1/2 cup
- 1 Tbsp. Mexican oregano
- 1/2 Tbsp. cumin
- salt & pepper to taste
Instructions
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Heat a large cast iron skillet or Dutch oven over medium-high heat. Add the olive oil and then carefully add the cubed pork loin. Season liberally with salt and pepper. Brown the pork on all sides, stirring occasionally to ensure even color. This step builds a foundational layer of flavor.
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Once the pork is beautifully browned on all sides, carefully remove it from the skillet and set it aside on a plate. It’s crucial not to drain the delicious, flavorful liquid and fond left behind in the pan, as this will contribute immensely to the overall depth of the dish.
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Add the diced shallot to the skillet and stir, scraping up any browned bits from the bottom of the pan, until the shallot softens and becomes translucent, usually about 3-4 minutes. Then, add the minced garlic and stir for another minute until it becomes fragrant. Return the browned pork back into the pan and pour in the chicken broth.
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Bring the liquid to a gentle boil, then immediately reduce the heat to medium-low. Cover the pan tightly and let it simmer for 2-3 hours, or until the pork is incredibly tender and easily pulls apart. Check periodically and add more chicken broth if the liquid cooks out too much, ensuring the pork remains submerged and moist.
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Meanwhile, prepare the vibrant verde sauce. In a high-speed blender, combine the fresh pasilla peppers, jalapeños (adjust quantity for desired heat), husked and rinsed tomatillos, fresh cilantro, Mexican oregano, cumin, and a generous pinch of salt and pepper. Blend until the mixture is completely smooth and uniform. If the sauce is too thick to blend properly, add a tablespoon or two of water or additional chicken broth to achieve a smooth consistency.
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Lightly spray a separate saucepan with cooking spray or add a teaspoon of olive oil. Pour the blended green salsa into this saucepan. Simmer the salsa over medium heat for approximately 8-10 minutes, stirring occasionally. This simmering process is crucial as it deepens the flavor and transforms the sauce into a rich, deep green color, mimicking the flavors of roasted peppers without the extra work.
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Once the pork is fork-tender and the green salsa has simmered, add the flavorful green salsa directly to the pan with the tender pork. Stir everything together gently to combine. Continue to cook for about 30 minutes, or longer, over low heat, allowing the chili verde to heat through thoroughly and all the magnificent flavors to meld beautifully, creating a cohesive and deeply satisfying dish.
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Taste the chili verde and adjust any seasonings as needed – perhaps a little more salt, a touch of pepper, or an extra pinch of oregano to brighten the flavors. Serve this hearty and comforting dish in warm bowls. Garnish with your favorite toppings such as fresh avocado slices, chopped cilantro, a dollop of sour cream or Greek yogurt, crumbled cotija cheese, or even a squeeze of fresh lime juice. Enjoy this incredible, homemade Mexican feast!
If you liked this pork post and our delicious Pork Chili Verde, you might like these other fantastic pork recipes too:
Pork Medallions with Prunes and Walnuts
Crispy Baked Breaded Pork Chops
Pork Lettuce Wraps
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(This post has been sponsored by the National Pork Board. Rest assured, all thoughts and opinions expressed here are entirely my own, reflecting my genuine experience and enthusiasm.)