Prep time: 20 minutes
Total time: 3 hours
for the tomatillo salsa:
1 pound|450 grams tomatillos, husked, washed, and quartered
3 tablespoons fresh lime juice
3 garlic cloves
½ bunch cilantro, roughly chopped.
½ medium yellow onion
¼ jalapeno, stemmed and seeded
kosher salt and freshly ground black pepper, to taste
for the chili verde:
1 pound|450 grams boneless pork shoulder, cut into 1-inch pieces
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon ground cumin
kosher salt, to taste
3 tablespoons|45 ml canola oil
½ medium yellow onion, cut into 1-inch pieces
2 cups|250 ml chicken bone broth
1 russet potato, cut into 1-inch pieces
cooked white rice (optional)
1 avocado, halved, pitted, peeled, and thinly sliced
1 bunch radishes, thinly sliced
1 white onion, diced
½ bunch cilantro leaves
1. Make the salsa: Place all of the ingredients in the bowl of a blender and purée until smooth. Season with salt and pepper and set aside.
2. Make the chili verde: Season the pork all over with the pepper, garlic powder, cumin, and salt. Heat the oil over medium-high in a large saucepan. Working in batches, cook the pork, turning as needed, until browned all over, 4 to 5 minutes per batch. Transfer to a bowl and set aside.
3. Add the onion and cook until golden, about 3 minutes. Add the pork back to the pan along with the salsa, broth, and potato. Bring to a boil over high, then reduce the heat to maintain a simmer. Cook, covered and stirring occasionally, until the pork is tender and the stew has thickened, about 2 hours. Season with salt and pepper and serve with the rice. Garnish with the avocado and radish slices, white onion, and cilantro leaves and serve with lime wedges.
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