The sauce in this recipe is heavenly. Can't stop eating it!

When I first tasted this recipe, it was unlike anything I've ever tasted before—Chili Verde, a dish that embodies the very essence of comfort and flavor. It's a culinary masterpiece that combines the vibrancy of tomatillos, the richness of tender pork, and the gentle heat of green chiles, all simmered together in a sauce that's as soothing as it is zesty. This dish is more than just a meal; it's a warm embrace, a taste of home, and a gathering of cherished memories waiting to be made.

Chili Verde, which translates to "green chili" in Spanish, boasts a rich culinary heritage deeply rooted in Mexican and Southwestern cuisine. Its origins can be traced back to Mexico, where variations of green chili stews have been prepared for centuries. Particularly beloved in regions like New Mexico, where green chiles are a culinary cornerstone, Chili Verde showcases tender pieces of pork or other meats simmered in a vibrant green sauce primarily crafted from tomatillos and green chiles.

This recipe is very versatile. It can be savored as a hearty stew in a bowl, adorned with fresh cilantro and a spritz of lime. Alternatively, it shines as a tantalizing taco filling, paired with toppings like diced onions, shredded cheese, and sour cream. From burritos and enchiladas to breakfast creations, or even as a topping for nachos, Chili Verde consistently delights the palate and invites culinary creativity. This beloved dish bridges the gap between comfort food and Southwestern culinary tradition, making it a cherished and adaptable gem in the world of Mexican cuisine.

2 pounds boneless pork shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 pound tomatillos, husked, rinsed, and quartered
2 poblano peppers, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 garlic cloves, minced
1 cup chicken broth
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

1. Heat olive oil in a large skillet over medium-high heat. Brown cubed pork for 5-7 minutes and transfer to the slow cooker.

2. Blend tomatillos, poblano peppers, jalapeño, garlic, chicken broth, cilantro, cumin, oregano, salt, and pepper until smooth.

3. Pour the sauce over pork in the slow cooker, ensuring even coverage.

4. Cook on low for 6-8 hours or high for 3-4 hours until pork is tender and shreds easily.

Serve Chili Verde with tortillas, rice, or preferred sides. Garnish with cilantro, onions, and lime, if desired.