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Chili Verde

Store-bought green salsa makes a bright flavor base for this stew.

  • prep: 10 mins
    total time: 2 hours 10 mins
  • servings: 6
Photography: Johnny Miller


  • 3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces
  • Salt and pepper
  • 1 medium yellow onion, thinly sliced
  • 1 cup green tomatillo salsa
  • 1 1/2 cups low-sodium chicken broth
  • Fresh cilantro and lime wedges, for serving

Cook's Note

Chicken Broth
Buying low-sodium chicken broth lets you control the seasoning in your dish.


  1. Step 1

    Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.

Everyday Food, March 2013

Reviews (2)

  • 27 May, 2013

    The second time I made it came out completely differently -- the salsa used completely influences the flavor. The first time, I used Trader Joe's and it was very mild (to the point of bland). This time I used a local one I found at the store and the flavor really came through.

  • 27 May, 2013

    A very easy recipe. Not as much flavor as I expected, but I blame that on the salsa I used. I ate it few times for lunch or dinner through the week. One night, when I ran out of limes and cilantro, I added some kick with a splash sriracha hot sauce and added a side of plain yogurt mixed with a little toasted cumin for something different.

    Making this again with a different salsa. I plan to double it and strain out some of the meat for tacos.