Possible Cooking Methods: Stovetop Pressure Cooker Slow Cooker 
Chili Verde is usually made with roasted tomatillos. In this recipe, instead of roasting the tomatillos, they are simply sautéed and puréed. If the bottom of your pot gets a little brown, not to worry – that will give you more roasted flavor in your sauce – but don’t let it burn. For a super shortcut, you could use a 24-ounce jar of tomatillo salsa instead of the tomatillos. Omit the Jalapeño peppers, garlic, and spices too, since the flavor will come from the salsa you choose. Make sure you choose a good one!
2 tablespoons vegetable oil, divided
3 pounds pork butt or shoulder, trimmed of fat and cut into 1½-inch cubes
salt, to taste
1 onion, rough chopped
2 Jalapeño peppers, rough chopped
1 hot red chili pepper, rough chopped
1 pound tomatillos, husked, rinsed and cut into quarters
2 to 3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground dried cumin
½ teaspoon chili powder
10 sprigs fresh cilantro, stems and leaves
2 cups chicken stock*
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
6 thick flour tortillas, wrapped in foil and warmed (optional)
¼ cup chopped fresh cilantro (or parsley)
1 cup sour cream
*Quantity changes for alternate methods
Stovetop Directions
Serves:6
Cooking Time:1 hour 45 minutes
1. Pre-heat a Dutch oven over medium-high heat. Add 1 tablespoon of the oil and brown the pork in batches, seasoning with salt. Set the browned pork aside.
2. Add the remaining oil and sauté the onion until it starts to soften and color – about 5 minutes. Add the Jalapeño and hot peppers, tomatillos and garlic and continue to sauté, stirring frequently until the tomatillos are soft – 10 to 15 minutes. Add the oregano, cumin and chili powder and continue to sauté for another few minutes. Transfer the vegetables to a blender, add the cilantro sprigs and process until smooth.
3. Return the tomatillo purée and browned pork to the pot, add the chicken stock, red and yellow peppers and bring the mixture to a simmer. Cover with the lid askew and simmer for 1½ hours.
4. When the pork is tender, season again to taste. Serve the chili with warmed tortillas, fresh cilantro or parsley and a dollop of sour cream. This would go well with a cabbage and red pepper salad with orange segments and avocado.
Additional Cooking Directions for
Chili Verde
Pressure Cooker Directions
Serves:6
Cooking Time:45 minutes
Change Ingredients: Reduce stock to 1 cup
1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.
2. Add 1 tablespoon of the oil and brown the pork in batches, seasoning with salt. Set the browned pork aside.
3. Add the remaining oil and sauté the onion until it starts to soften and color – about 5 minutes. Add the Jalapeño and hot peppers, tomatillos and garlic and continue to sauté, stirring frequently until the tomatillos are soft – 10 to 15 minutes. Add the oregano, cumin and chili powder and continue to sauté for another few minutes. (If your cooker doesn’t have a brown setting, use a Dutch oven or sauté pan on the stovetop for the steps above.) Transfer the vegetables to a blender, add the cilantro sprigs and process until smooth.
4. Return the tomatillo purée and browned pork to the cooker, add the chicken stock, red and yellow peppers and bring the mixture to a simmer. Cover and lock the lid in place.
5. Pressure cook on HIGH for 15 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid. Season to taste with salt. Serve the chili with warmed tortillas, fresh cilantro or parsley and a dollop of sour cream. This would go well with a cabbage and red pepper salad with orange segments and avocado.
Slow Cooker Directions
Serves:6
Cooking Time:6 to 7 hours on LOW
Change Ingredients: Reduce stock to 1 cup
1. Pre-heat a 6-quart multi-function slow cooker using the BROWN or SAUTE setting.
2. Add 1 tablespoon of the oil and brown the pork in batches, seasoning with salt. Set the browned pork aside.
3. Add the remaining oil and sauté the onion until it starts to soften and color – about 5 minutes. Add the Jalapeño and hot peppers, tomatillos and garlic and continue to sauté, stirring frequently until the tomatillos are soft – 10 to 15 minutes. Add the oregano, cumin and chili powder and continue to sauté for another few minutes. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above.) Transfer the vegetables to a blender, add the cilantro sprigs and process until smooth.
4. Return the tomatillo purée and browned pork to the cooker, add the chicken stock, red and yellow peppers and bring the mixture to a simmer. Cover and slow cook on LOW for 6 to 7 hours (or 3 to 4 hours on HIGH).
5. Season to taste with salt. Serve the chili with warmed tortillas, fresh cilantro or parsley and a dollop of sour cream. This would go well with a cabbage and red pepper salad with orange segments and avocado.