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“I've made several others chili verde recipes, all of which were good, but I changed so many things to suit our own taste (and time constraints) that I figured I'd post my version. Since I roast the poblanos on the grill, I started browning the pork there too, saves time and makes less of a mess than doing it in the pot. Hope you enjoy!”
4hrs 30mins

Ingredients Nutrition


  1. Roast, peel, seed and chop poblano pepper (divide in half).
  2. Over high heat, Grill pork roast to brown on all sides, transfer to plate and cover,.
  3. In a large pot, add oil, onion, garlic, peppers, coriander, cumin and half of the chopped poblanos - sautee until soft.
  4. Add reciato salsa chicken broth, half of the lime juice and stir to combine.
  5. Once the liquid begins to simmer, return the pork roast to the pot.
  6. Cover and simmer on low, at least 3 hours (the longer the better) You can make this in a crock pot too, works quite well.
  7. Once pork is falling off bone, remove from pot. remove the bone and any visible fat and shred the meat.
  8. Return the meat to the pot and stir into the liquids. Add remaining lime juice and fresh cilantro. (turn the heat off).
  9. spoon into bowls and garnish with more fresh cilantro and lime wedges.
  10. (you can add drained, rinsed canned white beans to this near the end of the cooking time to really stretch this to feed a HUGE crowd).

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