I did a livestream demo of both the salsa and the chili verde, so you can watch here on Facebook, YouTube, and LinkedIn.
This recipe is simple, comforting, and incredibly delicious. It also yields a lot and can be customized with chicken or beef if pork isn’t your thing.
I originally published this recipe in the first Eat Happy, but it didn’t get a photo to go along with it. When this happens, great recipes get overlooked by readers, and I’m here to tell you, don’t fall asleep on this gem of a chili.
I have been systematically going through the recipes in my books to make sure everything moving forward has a photograph (and taking some new photos to replace some old ones that make me cringe). The idea being that I’ll release an updated 10 year anniversary edition of the OG Eat Happy in 2026. It will be here before we know it!
QUICK BUSINESS NOTE: If you want to get your mitts on Eat Happy Too and haven’t taken the plunge, DO IT! Amazon has marked it down to under $20, which they haven’t done in 4 years, so go get it!
Here’s the downloadable, printable pdf version of both of these recipes.
If you are able to find fresh tomatillos at your store or farmer’s market, grab them. Make sure you take the time to make the homemade green salsa component. It makes a huge difference. Plus, the salsa recipe yields so much, you can freeze half and use that salsa the next time you make this dish.
Now get busy making some chili verde to fill you up until you have to cook Easter dinner…(speaking of, make this Easter Ham if you need a recipe without sugar).
PORK CHILI VERDE WITH LIME GREEN SALSA
(Serves 8-10)
2 tablespoons olive oil
1 sweet onion, chopped
2-4 pound pork loin roast, shoulder, or butt, trimmed of excess fat and cubed into 1” pieces
1 tablespoon Eat Happy Kitchen Taco Seasoning (or use salt and pepper or your own taco seasoning)
1 cup Lime Green Salsa (see recipe below, or use store-bought)
2 cups chicken broth
Salt and pepper
Avocado slices, chopped fresh cilantro, and crème fraîche for garnish
Lime slices for serving
In a large stock pot, Le Creuset, or Dutch oven, heat the olive oil to medium high heat until shimmering. Cook the onions until soft, about 3-5 minutes. Add the pork pieces and brown on all sides, about 4-5 minutes. Stir the taco seasoning into the entire contents of the pot. Pour in the green salsa and chicken broth, bring to a boil, and season well with salt and pepper. Lower the heat to a simmer and let cook uncovered for 1 hour, seasoning 3-4 times with salt and pepper throughout the hour. At the end of the hour, make sure you taste, and add any final salt and pepper seasoning to achieve your desired flavor.
To serve, garnish with the avocado slices, chopped cilantro, and a dollop of crème fraîche. Squeeze a wedge of lime juice over the surface. Enjoy!
LIME GREEN SALSA
(Yields 2 cups)
1-1.5 pounds tomatillos, peeled and rinsed
1 large shallot, loosely chopped
1/2 jalapeño pepper, seeds and stem discarded
1 (4-ounce) can of fire roasted green chilis or Hatch green chilis
Juice of 1-2 limes
1/4 cup packed fresh cilantro
Preheat the oven to 450 degrees. Roast the tomatillos on a parchment paper lined baking sheet until soft and seared, about 12-15 minutes. Remove from the oven and let cool for at least 10 minutes. In a Vitamix, blender, or food processor, combine the roasted tomatillos, shallot, jalapeño, green chilis, lime juice, and fresh cilantro. Pulse until you have your desired consistency, about 10-15 seconds. Use in Pork Chili Verde above or store in an airtight container.
*Recipe originally published in Eat Happy, reprinted with permission, and updated for Substack Newsletter subscribers.