Pork Chili Verde
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion
diced, about 1 1/2 cups
- 3 medium poblano peppers
seeded and finely diced, about 3 ounces each
- 3 tablespoons seeded and finely diced jalapeño pepper
- 2 cloves garlic
minced or finely grated
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
or more as needed
- 1/4 teaspoon cayenne pepper
or more as needed
- 12 ounces lean ground pork
may substitute ground turkey
- Two cans no-salt-added white beans
such as cannellini, drained and rinsed, 15 1/2-ounce
- 4 cups low-sodium chicken broth
- One can hominy
drained and rinsed, 15 1/2-ounce
- 1/4 cup plain Greek yogurt
for serving, whole-milk or reduced fat
- 2 tablespoons fresh cilantro leaves
for serving
- 4 lime wedges
for serving
Directions
- 1
1 In a large heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering
- 2
2 Add the onion, poblanos and jalapeños and cook, stirring occasionally, until the vegetables are soft, 6 to 8 minutes
- 3
3 Add the garlic, cumin, oregano, coriander, salt and cayenne pepper and cook, stirring, until fragrant, about 30 seconds
- 4
4 Add the pork and cook, breaking up the meat with a spoon, until no longer pink, about 3 minutes
- 5
5 Add the beans and the broth
- 6
6 Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the ingredients have melded, about 20 minutes
- 7
7 Using a spoon, mash some of the beans on the side of the pot to thicken the mixture a bit
- 8
8 Add the hominy and taste the stew
- 9
9 Season with more salt and/or cayenne pepper, if desired, and continue to cook, uncovered and stirring occasionally, until the ingredients have warmed through and the chili has thickened, about 15 minutes
- 10
10 Ladle into bowls and top each with a dollop of yogurt, a sprinkle of cilantro and a lime wedge
Pork Chili Verde
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About this Recipe
Searching for a comforting, flavor-packed chili that's perfect for any night? This Pork Chili Verde recipe delivers a hearty, savory experience, bringing vibrant flavors to your table.
What makes this chili verde stand out is its thoughtfully balanced blend of aromatic spices like cumin, oregano, and coriander, coupled with the fresh warmth of poblano and jalapeño peppers. The rich lean ground pork provides a robust base, perfectly complemented by the creamy white beans and satisfying hominy.
You can expect a deeply savory chili with a delightful warmth that builds, but doesn't overwhelm, thanks to the controlled use of jalapeño and cayenne. Each spoonful offers a textural journey, from the tender ground pork and creamy white beans to the satisfying chew of hominy. It’s a wonderfully balanced bowl, designed to be both hearty and incredibly flavorful, making it a truly satisfying meal that yields 4 servings.
This versatile Pork Chili Verde offers easy ways to adapt it to your pantry or preferences. You can easily substitute the lean ground pork with ground turkey for a lighter twist. For a vegetarian option, consider using a plant-based ground protein and a vegetable broth, omitting the pork entirely. Feel free to adjust the cayenne pepper to dial the heat up or down to your liking.
This comforting chili verde is ideal for a cozy weeknight dinner, casual gatherings, or game day. Serve it warm with a dollop of plain Greek yogurt and a sprinkle of fresh cilantro leaves, brightened by a squeeze of fresh lime from a lime wedge.