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Pork Chili Verde with lime Crema

  • Total Time: 3 hours 30 minutes
  • Yield: 6 people 1x


This stew is so fresh and full of flavor. The fresh chili peppers, the tomatillos, cilantro, onions and garlic are an amazing palate for the slow-cooked pork.


  • 34 lbs pork butt, excess fat removed and cubed
  • 2 lbs anaheim peppers
  • 1/2 lb tomatillos, husked and washed
  • 2 TBS canola oil, divided
  • 1 TBS dried oregano
  • 2 bay leaves
  • 4 cups chicken stock
  • salt and pepper, to taste
  • 1 onion, diced
  • 3/4 cup cilantro leaved, lightly packed
  • 1/4 cup flour
  • 1 cup Mexican crema
  • juice from one lime


  1. Mix together crema and lime juice and refrigerate

For the Peppers, Tomatillos and garlic

  1. This step can be done in a 350-degree oven or on a grill for added flavor- Toss Anaheim peppers and tomatillos in oil.  Trim off the upper ¼ of the head of garlic, then place in aluminum foil and form a “boat” around the garlic.  Place garlic on the grill on indirect heat for 30-40 minutes or until soft.  Grill peppers and tomatillos until blackened.  Remove from grill or oven, placing peppers in a resealable plastic bag.  Allow to cool. Remove skin, seeds, and stems from peppers, then place peppers, tomatillos, garlic cloves (squeeze out the roasted cloves,) and cilantro into a blender.  Puree, then set aside.  

For the Pork and stew

  1. Season pork with salt and pepper, then toss with flour.  In Dutch oven, heat oil over medium high heat.  Add pork in batches and brown.  Remove from heat and set aside.  Add onion and brown for 4-5 minutes.  Add chicken stock and scrape bottom of pan to release fond.  Add oregano, bay leaves, pork and pepper puree to Dutch oven.  Bring to a boil then reduce to a simmer.  Cook, covered, for 2-3 hours or until pork is tender.  Adjust for seasonings. 
  2. Spoon into boils and add a drizzle of lime crema. Serve with rice and/or tortillas. Leftovers can be frozen.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Main Dish