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Pork Chili Verde


Pork Chili Verde

It's Autumn which means it's time for cozy meals and chef Matt Moore's Pork Chili Verde will not disappoint! He shares the secret ingredient to make his chili rich and flavorful.
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Pork Chili Verde 

Matt Moore 



12 medium tomatillos, outer husks removed and cut in half vertically 

1 large Vidalia onion, peeled and quartered 

6 cloves garlic, peeled 

1/4 cup vegetable oil 

1 teaspoon kosher salt 

8 cups chicken stock 

11/2 pounds country-style pork ribs 

11/2 tablespoons ground cumin 

2 tablespoons chili powder 

1 lime, juiced 

24 ounces jarred roasted hatch green chiles 

Warmed tortillas, to serve 



1. Preheat the oven to 450°F. Arrange the tomatillos, onion, and garlic on a large, rimmed baking sheet. Drizzle with the oil and season with the salt. Roast the vegetables until tender and caramelized, 35 to 40 minutes. Remove from the oven and cool slightly. 

2. Meanwhile, combine the stock, pork, cumin, and chili powder in a dutch oven over medium-high heat. Bring to a medium simmer, cover, and reduce the heat to low. Allow the pork to simmer in the broth for 1 hour. Remove the pork and set it aside on a plate to cool. 

3. Add the roasted vegetables to the stock. Using an immersion blender (or regular blender), carefully purée the mixture until completely broken down and smooth. Add the lime juice along with the chiles. Increase the heat to medium and allow the mixture to slowly simmer, uncovered, for 30 minutes, reducing slightly. 

4. Using two forks, shred the cooled pork into pieces, discarding any bones. Add the shredded pork back into the dutch oven until warmed through. Serve alongside tortillas. 


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