Chili Verde

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

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 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


  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.

Cook's Notes

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


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