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Keto Chili Verde - Bright, Comforting, and Low-Carb

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5–3 pounds pork shoulder (pork butt), cut into 1-inch cubes, excess fat trimmed
  • 1 tablespoon kosher salt, plus more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons avocado oil or olive oil
  • 1 large white onion, chopped
  • 5 cloves garlic, minced
  • 1.5 pounds tomatillos, husked and rinsed
  • 2 poblano peppers
  • 2 jalapeños (seeded for milder heat; keep seeds for spicier)
  • 1 serrano (optional, for extra kick)
  • 1 cup fresh cilantro leaves, loosely packed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (Mexican oregano if you have it)
  • 1 cup chicken bone broth (unsalted or low sodium)
  • Juice of 1 lime, plus wedges for serving
  • 1 bay leaf
  • Optional garnishes: sliced radishes, diced avocado, extra cilantro, sour cream, shredded cheese

Method
 

  1. Prep the pork: Pat the pork cubes dry. Season with salt and pepper. Dry meat browns better and builds flavor.
  2. Roast the greens: Set your broiler to high. Place tomatillos, poblanos, jalapeños, and serrano on a foil-lined sheet. Broil 6–8 minutes, turning once, until blistered and charred in spots. Let cool slightly.
  3. Peel and seed: Slip off the pepper skins. Remove stems and most seeds (leave some if you want more heat). Tomatillos can go in as-is once softened and slightly charred.
  4. Blend the sauce: In a blender, add tomatillos, peppers, cilantro, cumin, oregano, half the onion, half the garlic, and the bone broth. Blend until smooth and vibrant green.
  5. Sear the pork: Heat oil in a heavy pot or Dutch oven over medium-high. Sear pork in batches until well browned on at least two sides, 6–8 minutes per batch. Don’t crowd the pan. Transfer browned pork to a plate.
  6. Sauté aromatics: Lower heat to medium. Add the remaining onion and garlic to the pot. Cook 2–3 minutes, scraping up browned bits with a wooden spoon.
  7. Add the verde sauce: Pour the blended sauce into the pot. Stir, then return the pork and any juices. Add the bay leaf. Bring to a gentle simmer.
  8. Simmer low and slow: Cover and cook over low heat for 1.5–2 hours, stirring occasionally, until the pork is fork-tender. If it thickens too much, splash in a little more broth or water.
  9. Finish and balance: Remove the bay leaf. Stir in lime juice. Taste and adjust salt, pepper, and acidity. A pinch more salt or a squeeze of lime can wake everything up.
  10. Serve: Ladle into bowls. Top with radishes, avocado, cilantro, and a dollop of sour cream or sprinkle of cheese if you like. Keep it keto by skipping tortillas or using low-carb options.