Ingredients and Weight:
- Pork shoulder, boneless, skinless: 3 pounds
- Tomatillos, husked and halved: 2 pounds
- Green chilies, serrano or jalapeño: 12 ounces
- Onion, chopped: 1 large
- Garlic, minced: 4 cloves
- Chicken broth: 4 cups
- Lime juice: 1/4 cup
- Cilantro, chopped: 1 bunch
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
2 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Season the pork shoulder with salt and pepper.
- Brown the pork in a large Dutch oven or pot over medium heat. Remove from the pot and set aside.
- Sauté the onion and garlic until softened.
- Add the tomatillos and green chilies. Cook for 10 minutes, or until softened.
- Return the pork to the pot and add the chicken broth. Bring to a boil, then reduce heat and simmer for 1 hour.
- Remove the pork again and shred it using two forks.
- Add the lime juice, cilantro, and salt and pepper to the chili.
- Return the shredded pork to the chili and simmer for an additional hour, or until the chili has thickened.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10 grams
- Protein: 30 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
Dish Characteristics:
- Tangy and flavorful with a rich pork flavor
- Creamy and slightly spicy
- Perfect for a winter meal or a casual gathering
User Comments:
- "This chili was absolutely delicious! The pork was tender and the tomatillo verde sauce was perfect." - Sarah B.
- "I've made this chili several times and it's always a hit. The combination of pork and tomatillos is amazing." - Mike R.
- "I served this chili with cornbread and it was the perfect meal." - Jessica S.
Special Precautions and Tips:
- When selecting the green chilies, wear gloves to prevent irritation from the capsaicin.
- If you don't have tomatillos, you can substitute canned diced tomatoes.
- Serve the chili with toppings such as shredded cheese, sour cream, or onions.
