Recipe courtesy of Jocqui Smollett
3 hr 10 min
1 hr 20 min
8 to 10 servings


  • 4 pounds boneless, skinless pork shoulder
  • 1 tablespoon ground coriander 
  • 2 teaspoons paprika 
  • 1 teaspoon ground cumin 
  • Kosher salt 
  • 4 tablespoons vegetable oil
  • 2 cups 1/4-inch diced red onion (from about 1 large onion) 
  • 1/4 cup minced garlic 
  • 4 dried chiles de arbol 
  • Four 12-ounce bottles Mexican lager 
  • 1 pound tomatillos 
  • 4 Anaheim peppers 
  • 4 poblano peppers 
  • 1 cup lightly packed fresh cilantro (stems and leaves), plus more leaves, for serving
  • 1/4 cup lime juice  
  • 4 ounces roasted pepitas
  • Tortilla chips, for serving 
  • Pickled Red Onions and Fresno Chiles, for serving, recipe follows
  • Crema, for serving 
Pickled Red Onions and Fresno Chiles:
  • 1 cup distilled white vinegar
  • 1/4 cup lime juice 
  • 1/4 cup orange juice 
  • 1 tablespoon brown sugar 
  • Kosher salt 
  • 2 Fresno chiles, thinly sliced 
  • 1 red onion, thinly sliced 


Preheat the oven to 400 degrees F.

Cut the pork into 1-inch cubes and place in a large bowl. Combine the coriander, paprika, cumin and 2 tablespoons salt in a small bowl. Coat the pork with the dry rub.

Heat 2 tablespoons of the oil in a large Dutch oven. Working in batches, add the pork and cook until browned on all sides, 8 to 10 minutes. Transfer to a large bowl. Saute the onion and garlic in the oil until softened, 6 to 8 minutes, being careful not to burn the garlic. Add the pork back to the pot. Stir in the dried chiles de arbol and cover with the Mexican lager. Bring to a boil and reduce to a rolling simmer. Cook until all the liquid evaporates, about 1 hour 30 minutes.

Meanwhile, toss the tomatillos, Anaheim peppers and poblano peppers with the remaining 2 tablespoons oil and 1 tablespoon salt on a baking sheet. Roast in the oven, turning once halfway through, until the tomatillos have browned and the peppers are charred, about 30 minutes. Let cool, about 25 minutes.

When cool enough to handle, place the tomatillos in a blender. Remove the skin and stems from the peppers (keeping the seeds intact) and add them to the blender with the tomatillos. Add the cilantro, lime juice and 2 teaspoons salt. Blend until completely smooth. Hold the sauce at room temperature until the pork finishes cooking.

When the liquid from the Dutch oven has reduced completely, check the pork to make sure it is tender but still holds its shape. Remove and discard the chiles de arbol. Top the pork with the tomatillo sauce and cook over medium heat just until it begins to simmer, about 10 minutes.

Serve the chili verde with roasted pepitas, tortilla chips, Pickled Red Onions and Fresno Chiles, crema and cilantro leaves.

Pickled Red Onions and Fresno Chiles:

Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.

Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.



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