Pulled Pork Chili Verde

Ingredients and Weight:

• 4 pounds boneless pork shoulder
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 large green bell peppers, chopped
• 2 serrano peppers, seeded and chopped (adjust to taste for desired spice level)
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 (28-ounce) can tomatillos, drained and chopped
• 1 (15-ounce) can diced fire-roasted tomatoes
• 1 cup chicken broth
• 1/2 cup chopped fresh cilantro
• Salt and black pepper to taste

Preparation Time:

30 minutes

Cooking Time:

4-6 hours

Difficulty Level:

2 (easy to moderate)

Preparation Method Steps:

1. Season pork shoulder generously with salt and black pepper.
2. Heat olive oil in a large Dutch oven or slow cooker. Brown pork over medium-high heat, turning occasionally.
3. Remove pork from Dutch oven and set aside.
4. Add onion, bell peppers, serranos, garlic, cumin, chili powder, and oregano to the Dutch oven. Cook until softened, about 5 minutes.
5. Return pork to the Dutch oven, add tomatillos, fire-roasted tomatoes, and chicken broth. Bring to a simmer.
6. Cover and cook in the oven at 325°F for 4-6 hours, or in a slow cooker on low for 8-10 hours, or until pork is tender and falls apart.
7. Remove pork from Dutch oven and shred with two forks.
8. Return shredded pork to the Dutch oven and stir in cilantro. Adjust seasonings to taste.

Nutritional Information:

• Calories: 420 per serving
• Fat: 20g
• Protein: 30g
• Carbohydrates: 35g

Dish Characteristics:

• Tender and flavorful pulled pork
• Rich and tangy chili verde sauce
• Perfect for a hearty and satisfying meal
• Can be served with tortillas, rice, or potatoes

User Comments:

• "This recipe was a hit! The pork was so tender and the chili verde sauce was perfectly spicy." - Jane Doe
• "I used ground pork instead of a pork shoulder and it turned out great. The dish was easy to make and packed with flavor." - John Smith
• "I served this chili verde with cornbread and it was a perfect pairing. The sweetness of the cornbread balanced out the spice of the chili." - Mary Jones

Special Precautions and Tips:

• Use a sharp knife to remove the seeds from the serrano peppers. The seeds can add extra heat to the dish.
• If you don't have tomatillos, you can substitute with canned diced tomatoes.
• The chili verde can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.