Slow-Cooked Chili Verde with Tomatillos and Pork Shoulder

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting slow-cooked Mexican pork stew featuring tangy tomatillos and roasted green chilies, perfect for Cinco de Mayo gatherings. This Mexican-inspired Cinco de Mayo recipe, ready in about 150 minutes, pairs pork shoulder, tomatillos, jalapeño peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes pork shoulder
• 1 lb, husked and quartered tomatillos
• 2, seeded and chopped jalapeño peppers
• 4, minced garlic cloves
• 1 medium, diced yellow onion
• 1/2 cup chopped fresh cilantro
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, fresh squeezed lime juice

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Place 1 lb husked and quartered tomatillos and 2 chopped jalapeño peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 15 minutes until softened and slightly charred.
2. Step 2: While tomatillos roast, heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs pork shoulder cubes, seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper, and brown on all sides, about 6-8 minutes. Remove pork and set aside.
3. Step 3: In the same pot, add 1 medium diced yellow onion and 4 minced garlic cloves; sauté over medium heat for 4-5 minutes until translucent and fragrant.
4. Step 4: Transfer roasted tomatillos and jalapeños to a blender along with 2 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Blend until smooth.
5. Step 5: Pour blended sauce into the pot with onions and garlic, bring to a simmer over medium heat, then return browned pork to the pot.
6. Step 6: Cover and reduce heat to low; simmer gently for 2 hours until pork is tender and sauce thickens.
7. Step 7: Stir in 1/2 cup chopped fresh cilantro and 2 tbsp fresh lime juice just before serving to brighten flavors.